Schnitzel de Porc Niçoise Recipe
panko crusted fried pork cutlets topped with potato, haricot vert, red onion, grape tomato, olive, herb and arugula salad
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Ingredients
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Schnitzel and Salad Ingredients
Method
Cooking Instructions
Prepare the Pork Cutlets
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.
Fry the Schnitzels
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.
Prepare the Salad
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.
Serve
Place the fried schnitzels on a plate and top with the potato and arugula salad. Serve immediately.