Porc Schnitzel
avec salade de chou crémeuse et pois sucrés
Notre porc croustillant escalope est facile à faire - et encore plus de plaisir à manger! Nous avons associé avec une nouvelle salade de chou croquant qui est habillé d'impressionner.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
g
Escalope de porc
g
Persil
pièce(s)
Citron
cs
Vinaigre de vin blanc
(Contient: Sulfites)
cs
Mayonnaise
(Contient: Oeuf, Moutarde)
g
Salade de chou
g
Pois sucrés, parés
tasse(s)
Chapelure panko
(Contient: Blé)
tasse(s)
Fromage Parmesan
(Contient: Lait)
Pas inclus dans votre livraison
cc
Sucre*
Sel et Poivre*
Huile*
Ustensiles
Instructions
Preheat the broiler to high (to broil the sugar snap peas).
Wash and dry all produce.* Finely chop the parsley. Zest, then juice the lemon.
In a large bowl, whisk together the vinegar, 1/2 tsp sugar, 2 tbsp mayo and 1 tbsp lemon juice. (TIP: Taste, then add more lemon juice, 1 tsp at a time, if you want the dressing more tangy!) Season with salt and pepper. Add the coleslaw mix and toss to combine.
On a baking sheet, toss the snap peas with a drizzle of oil. Season with salt and pepper. Broil in the centre of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer snap peas to a plate and cover with foil to keep warm.
Meanwhile, in a shallow dish, combine the panko, lemon zest, parsley and Parmesan. Pat the pork dry with paper towel. Season with salt and pepper. Coat the pork with the remaining mayo, then dip into the panko mixture to coat completely on both sides.
Heat a large non-stick pan over medium heat. Add a generous drizzle of oil, then the schnitzels. (TIP: Cook in batches if your pan is too small.) Fry until golden-brown and cooked through, 4-5 min per side. (TIP: Cook each piece to a minimum internal temp. of 160°F, as size may vary.**)
Divide the schnitzel, coleslaw and sugar snap peas between plates.
