Nothing says fall like a crispy breaded schnitzel. Super comforting and stick to your ribs, we add savoury spice and sweet apple to tie it all together.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Parmesan Cheese, shredded(ContainsMilk/Lait)
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Prepping veggies upfront allows this recipe to come together with ease!
Wash and dry all produce.* Core and cut the apple(s) into 1/2-inch cubes. Cut the cucumber(s) in half lengthwise, then thinly slice into 1/4-inch half moons. Strip 1 tbsp thyme leaves from the stems.
In a shallow dish, combine the panko, half the Parmesan and thyme. Pat the pork dry with paper towels. Season with salt and pepper. Coat each piece of pork with the mayo, then dip both sides in the panko mixture, pressing firmly so it sticks. Transfer to a plate.
Heat a large non-stick pan over medium heat. When pan is hot, add 1 tbsp oil, then the schnitzels. (NOTE: Cook schnitzels in two batches for 4 ppl, using 1 tbsp oil for each batch.) Pan-fry until golden-brown and cooked through, 4-5 min per side. (TIP: Cook to a min internal temp. of 71°C/160°F, as size may vary.**) Transfer to a paper towel-lined plate.
Meanwhile, in a medium bowl, whisk together the mustard, vinegar and 1 tsp sugar (dbl for 4 ppl). Add the apple, cucumber, spring mix and remaining Parmesan. Toss to combine. Season with salt and pepper.
Divide the salad and pork schnitzels between plates.