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.

serves 2

you'll need;

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

bread crumbs 

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.