Pork Schnitzel & Pear-Parmesan Salad
with Mustard Mayo & Mint
- Wheat
- Gluten
- Eggs
- Milk
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Wheat
All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness of the honey and pear against sharp Parmesan and crumbed pork is just lovely! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 packet
Mint
1 packet
Mixed Salad Leaves
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Pear
280 g
Pork Schnitzel
1
Cucumber
Not included in your delivery
1 drizzle
olive oil
2 tbs
flour
(Contains: Gluten; May be present: Wheat.)
2 tsp
salt (for the crumb)
1 piece
egg
(Contains: Eggs;)
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
Cooking Steps
• Thinly slice pear into wedges. Thinly slice cucumber into half-moons. • Pick and thinly slice mint leaves.
• In a shallow bowl, combine the plain flour and the salt. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs.
• Pull apart pork schnitzels so you get two per person. • Dip pork into flour mixture to coat, then into the egg, and finally in the breadcrumbs. Transfer to a plate.
• In a large frying pan, heat enough olive oil to coat the base over high heat. • When oil is hot, cook crumbed pork in batches, until golden and cooked through, 1-2 minutes each side. • Transfer to a paper towel-lined plate. TIP: Add extra oil between batches if necessary.
• While pork is cooking, combine the honey with a drizzle of olive oil and the vinegar in a medium bowl. • Season, then add mixed salad leaves, cucumber, pear, shaved Parmesan cheese and mint. Toss to coat.
• Slice pork schnitzel. • Divide pork schnitzel and pear-Parmesan salad between plates. • Serve with mustard mayo. Enjoy!
