Name: Gluten-free stuffed pork schnitzel with Greek salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 4 pork leg steaks; 1 1/4 cup drained antipasto vegetables; 1/2 cup grated mozzarella; 1/2 cup gluten-free plain flour; 2 eggs, whisked; 1 cup gluten-free breadcrumbs; 1/2 cup grated parmesan; 2 tablespoon chopped oregano; oil for shallow-frying; fries, lemon wedges to serve; Greek salad; 1 baby cos lettuce, torn; 250 gram baby heirloom tomatoes, halved; 1 red onion, thinly sliced; 1/2 cup kalamata olives; 100 gram firm feta, cubed; 2 tablespoon oregano leaves; 1/2 cup basil leaves; 1/4 cup extra virgin olive oil; 2 tablespoon lemon juice

Gluten-free stuffed pork schnitzel with Greek salad

A family favourite gets a gluten-free makeover in this tasty pork schnitzel recipe. Stuff with antipasto vegetables and serve with a fresh Greek salad for a simply delicious weeknight meal

Gluten-free antipasto-stuffed veal schnitzel

Serves 4

Prep

25M

Cook

15M

Marinate

20M

Total

40M

Ingredients

4 pork leg steaks

1 1/4 cup drained antipasto vegetables

1/2 cup grated mozzarella

1/2 cup gluten-free plain flour

2 eggs, whisked

1 cup gluten-free breadcrumbs

1/2 cup grated parmesan

2 tablespoon chopped oregano

oil for shallow-frying

fries, lemon wedges to serve

Greek salad

1 baby cos lettuce, torn

250 gram baby heirloom tomatoes, halved

1 red onion, thinly sliced

1/2 cup kalamata olives

100 gram firm feta, cubed

2 tablespoon oregano leaves

1/2 cup basil leaves

1/4 cup extra virgin olive oil

2 tablespoon lemon juice

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.