panko crusted fried pork cutlets topped with potato, haricot vert, red onion, grape tomato, olive, herb and arugula salad

Season the pork cutlets with salt and black pepper. Dredge each cutlet in flour, then dip in beaten eggs, and finally coat with panko breadcrumbs.

Prepare the Pork Cutlets

In a large skillet, heat olive oil over medium-high heat. Add the breaded pork cutlets and fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Schnitzels

In a large bowl, combine the boiled potatoes, haricot vert, red onion, grape tomatoes, olives, fresh herbs, and arugula. Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss gently to combine.

Prepare the Salad

Place the fried schnitzels on a plate and top with the potato and arugula salad. Serve immediately.

Serve

Pork cutlets

Panko breadcrumbs

All-purpose flour

Eggs

Potatoes, boiled and diced

Haricot vert (green beans), trimmed

Red onion, thinly sliced

Grape tomatoes, halved

Olives, pitted and sliced

Fresh herbs (parsley, basil, or chives), chopped

Arugula

Olive oil

Salt

Black pepper

Lemon juice

Schnitzel de Porc Niçoise

Make Schnitzel De Porc Niçoise Recipe in just 40m. panko crusted fried pork cutlets topped with potato, haricot vert, red onion, grape tomato, olive, herb and arugula salad

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Schnitzel De Porc Niçoise Recipe

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