Ingredients
Greek salad
Method
1.Pat pork steaks dry with a paper towel. Cover with cling flim and, using a rolling pin, gently press out to 4mm thick.
2.Top each with one-quarter combined marinated veges and mozzarella. Fold over to enclose, securing with toothpicks.
3.Dust parcels in flour, shaking off excess. Dip into egg, then press into combined breadcrumbs, parmesan and oregano. Place on a tray and chill for 20 minutes.
4.For the Greek salad: Toss lettuce, tomato, onion, olives, feta and herbs in a large bowl. When ready to serve, toss combined oil and lemon juice through. Season.
5.In a large frying pan, heat oil on high. Cook schnitzel for 4-5 minutes each side until golden and cooked through. Drain on a paper towel.
6.Serve with salad and fries. Accompany with lemon.
Note
- It’s important to chill after crumbing to ensure coating adheres when cooked.