| Servings | serves |
Ingredients
- 4 Pork Sirloin Steaks fat trimmed
- 1/4 cup Plain Flour
- 1 Egg lightly beaten
- 1 1/2 cups Panko Breadcrumbs or Fresh Breadcrumbs
- 1/3 cup Olive Oil
- 100 grams Baby Spinach Leaves
- 2 Granny Smith Apple cored, halved, thinly sliced
- 3 stalks Celery sliced
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Brown Sugar
- Lime cut into wedges, to serve
Mustard Dressing
- 1/4 cup Whole-Egg Mayonnaise
- 1 tablespoon Apple Cider Vinegar
- 2 teaspoons Wholegrain Mustard
Ingredients
Mustard Dressing
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Instructions
- Using a meat mallet, pound pork to 5 mm thick. Dust in flour, shaking off excess. Dip in egg then breadcrumbs, pressing down to coat evenly.
- Heat 2 tablespoons olive oil in a frying pan on medium. Cook pork schnitzel steaks for 2-3 mins, each side, or until golden and cooked through. Drain on paper towels.
- Meanwhile, place spinach, apples and celery in a bowl. Mix together remaining olive oil, cider vinegar and sugar. Add to spinach mix and toss to coat. Transfer to a serving platter. Thickly slice pork and arrange on salad.
- Mix together dressing ingredients. Season. Drizzle half over pork. Serve salad with remaining dressing and lime wedges.
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