Name: Pork schnitzel with waldorf salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1 egg; 2 tablespoon milk; 1/3 cup plain flour; 1 cup fine soft fresh breadcrumbs; 2 150g pork leg steaks, flattened to 5mm thick; 2 pink-skinned apples, cut into thin wedges; 2 celery sticks, thinly sliced, inner leaves reserved; 1/2 cup walnut halves; 50 gram mixed lettuce leaves; 1/2 cup fiat-leaf parsley leaves, torn; 1 tablespoon lemon juice; 40 gram butter, chopped; Buttermilk dressing; 1 teaspoon dijon mustard; 2 teaspoon lemon juice; 2 tablespoon sour cream; 1/2 cup buttermilk

Ingredients

1 egg

2 tablespoon milk

1/3 cup plain flour

1 cup fine soft fresh breadcrumbs

2 150g pork leg steaks, flattened to 5mm thick

2 pink-skinned apples, cut into thin wedges

2 celery sticks, thinly sliced, inner leaves reserved

1/2 cup walnut halves

50 gram mixed lettuce leaves

1/2 cup fiat-leaf parsley leaves, torn

1 tablespoon lemon juice

40 gram butter, chopped

Buttermilk dressing

1 teaspoon dijon mustard

2 teaspoon lemon juice

2 tablespoon sour cream

1/2 cup buttermilk

Method

1.Whisk egg and milk in a bowl. Place flour and breadcrumbs in 2 separate bowls. Dip pork in flour to coat, then egg, then breadcrumbs. Chill for 20 minutes.

2.Whisk buttermilk dressing ingredients in a jug. Combine apple, celery, walnuts, lettuce, parsley and juice in a bowl. Season.

3.Melt butter in a frying pan over moderate heat. Add schnitzels; cook for 8 minutes or until golden and cooked. Divide salad among serving plates. Drizzle with buttermilk dressing. Serve with schnitzels.

You’ll need 2 slices of day-old white bread to make 1 cup breadcrumbs.
Note

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Ingredients

Method

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