The ingredient of Mustard pork schnitzel with waldorf salad
The instruction how to make Mustard pork schnitzel with waldorf salad
- Place 1 pork steak between 2 pieces of plastic wrap. Use the flat side of a meat mallet or a rolling pin to gently pound until the pork is about 5mm thick. Repeat with remaining pork steaks.
- Place the flour in a bowl and season with salt and pepper. Combine the breadcrumbs, mustard powder and a pinch of salt in another bowl. Place the egg in a third bowl. Using your hands, coat a piece of pork with flour and shake off any excess. Dip the pork in the egg and drain off any excess. Place the pork in the breadcrumb mixture, pressing firmly to evenly coat. Place on a plate. Repeat with the remaining pork, flour, egg and breadcrumb mixture. Cover pork schnitzels with plastic wrap and place in the fridge for 15 minutes to set.
- Meanwhile, to make the waldorf salad, place the walnuts in a small non-stick frying pan over medium heat. Cook, stirring, for 3 minutes or until toasted (see microwave tip). Remove from heat. Coarsely chop walnuts and place in a large bowl. Add the apple, celery, parsley, onion, mayonnaise and lemon juice and stir until well combined. Taste and season with salt and pepper. Cover waldorf salad with plastic wrap and store in the fridge until required.
- Heat the oil in a large non-stick frying pan over medium high heat. Add the pork schnitzels and cook for 2 minutes each side or until golden and cooked through. Remove from heat.
- Place the lettuce leaves on serving plates. Cut the pork schnitzels in half and divide among serving plates. Top with waldorf salad and serve immediately with lemon wedges.
Nutritions of Mustard pork schnitzel with waldorf saladfatContent: 687.842 calories
saturatedFatContent: 43 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 36 grams carbohydrates
fibreContent: 15 grams sugar
cholesterolContent: 38 grams protein
sodiumContent: 141 milligrams cholesterol