Wednesday, February 3, 2010
Pork Schnitzel With Apple, Fennel And Radish Salad
It was meant to be dinner on my own; I decided on schnitzel with a salad then picked up some pork and salad leaves from the supermarket. Since one of the tummies decided to come home for dinner, I unearthed some fennel and apple from the fridge to make a more substantial salad to go with it instead. Chicken can be used of course; I normally would buy a whole chock and use the breasts and save the rest for another use, it is a lot more economical this way.
I know buying the ready crumbed schnitzel from the deli is a very easy and tempting option but it really only takes a few minutes to do it yourself, not to mention the end results!
P.S It is the height of summer here so I'm serving this with a salad, some roasted potatoes or fennel will be great for colder months.
2 slices of pork cutlet, flatten and crumbed with the following
flour, mixed with lemon rind and chopped fennel fronds and salt and pepper
2 eggs, beaten
for the salad;
1 granny smith, cored and sliced thinly
1/2 fennel, sliced thinly
5 radish, sliced thinly
mixed salad leaves
tender radish leaves
some fennel top
handful of walnuts
for the dressing;
2 tbs of Greek yoghurt
2 tbs of red wine vinegar
3 tbs of walnut oil
1 tbs of English mustard
salt and pepper to taste
whisk everything well and dress the salad
Fry crumbed pork til golden and drain well.
Place drained schnitzel on a plate and enjoy with the crisp salad.