Mustard pork schnitzel with waldorf salad

Detailed step-by-step description of how to cook the dish "Mustard pork schnitzel with waldorf salad". Try it by all means

Recipe «Mustard pork schnitzel with waldorf salad» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 4 pork leg steaks, 40g plain flour, Salt & ground white pepper, 70g fresh breadcrumbs, 2 tbsp mustard powder , 1 egg, lightly whisked, 80ml vegetable oil, Mixed baby lettuce leaves, to serve , 4 lemon wedges, to serve, 55g walnut halves, 2 royal gala, fuji or pink lady apples, cored, cut into 2cm pieces, 2 celery sticks, trimmed, cut into 1cm pieces, 1/4 cup loosely packed coarsely chopped fresh continental parsley, 1/2 red onion, finely chopped, 125g good-quality whole-egg mayonnaise, 1 tbsp fresh lemon juice.

Ingredients:

• 4 pork leg steaks 
• 40g plain flour 
• Salt & ground white pepper 
• 70g fresh breadcrumbs 
• 2 tbsp mustard powder 
• 1 egg, lightly whisked 
• 80ml vegetable oil 
• Mixed baby lettuce leaves, to serve 
• 4 lemon wedges, to serve 
• 55g walnut halves 
• 2 royal gala, fuji or pink lady apples, cored, cut into 2cm pieces 
• 2 celery sticks, trimmed, cut into 1cm pieces 
• 1/4 cup loosely packed coarsely chopped fresh continental parsley 
• 1/2 red onion, finely chopped 
• 125g good-quality whole-egg mayonnaise 
• 1 tbsp fresh lemon juice 
• Salt & ground white pepper 

Instructions

1. Place 1 pork steak between 2 pieces of plastic wrap. Use the flat side of a meat mallet or a rolling pin to gently pound until the pork is about 5mm thick. Repeat with remaining pork steaks.
2. Place the flour in a bowl and season with salt and pepper. Combine the breadcrumbs, mustard powder and a pinch of salt in another bowl. Place the egg in a third bowl. Using your hands, coat a piece of pork with flour and shake off any excess. Dip the pork in the egg and drain off any excess. Place the pork in the breadcrumb mixture, pressing firmly to evenly coat. Place on a plate. Repeat with the remaining pork, flour, egg and breadcrumb mixture. Cover pork schnitzels with plastic wrap and place in the fridge for 15 minutes to set.
3. Meanwhile, to make the waldorf salad, place the walnuts in a small non-stick frying pan over medium heat. Cook, stirring, for 3 minutes or until toasted (see microwave tip). Remove from heat. Coarsely chop walnuts and place in a large bowl. Add the apple, celery, parsley, onion, mayonnaise and lemon juice and stir until well combined. Taste and season with salt and pepper. Cover waldorf salad with plastic wrap and store in the fridge until required.
4. Heat the oil in a large non-stick frying pan over medium high heat. Add the pork schnitzels and cook for 2 minutes each side or until golden and cooked through. Remove from heat.
5. Place the lettuce leaves on serving plates. Cut the pork schnitzels in half and divide among serving plates. Top with waldorf salad and serve immediately with lemon wedges.