Pork schnitzel with apple salad

Pork schnitzel with apple salad


Winter holidays are filled with heartwarming favourites, like this hearty and flavoursome pork schnitzel dish.

The ingredient of Pork schnitzel with apple salad

  1. 6 x 100g pork schnitzels
  2. 1 cup (250ml) buttermilk
  3. 2 garlic cloves, crushed
  4. 1 sage sprig, finely chopped
  5. 1 teaspoon smooth German mustard (see note) or Dijon mustard
  6. 1 cup (150g) plain flour, seasoned
  7. 3 eggs, lightly beaten
  8. 3 cups panko breadcrumbs (see note)
  9. Olive oil, to fry
  10. 1/2 cup (125ml) extra virgin olive oil
  11. 2 tablespoons lemon juice, plus wedges to serve
  12. 2 handfuls winter salad leaves
  13. 1/3 cup (40g) toasted walnuts, chopped
  14. Seeds from 1 pomegranate (optional)
  15. 2 red apples, cored, sliced into wedges

The instruction how to make Pork schnitzel with apple salad

  1. Place pork on a chopping board and flatten with a meat mallet. Combine buttermilk, garlic, sage and mustard in a shallow dish and add meat. Cover and marinate in fridge for 4 hours.
  2. Remove meat from marinade, allowing excess to drip off. Coat lightly in flour, then dip into egg and breadcrumbs. Cover and chill until ready to cook.
  3. For the apple salad, combine oil and lemon juice in a bowl and season well. Add the remaining salad ingredients and toss to combine. Set aside.
  4. Heat 1cm oil in a heavy-based frypan over medium heat and, in batches, cook schnitzels for 3 minutes each side or until golden and cooked through. Drain on paper towel, then serve with lemon wedges and apple salad.

Nutritions of Pork schnitzel with apple salad

fatContent: 859.683 calories
saturatedFatContent: 49 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 65 grams carbohydrates
fibreContent: 8 grams sugar
cholesterolContent: 37 grams protein

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