Pork schnitzel with apple and kale salad

Cooking Meat Pork schnitzel with apple and kale salad

For a new family favourite try this golden crumbed pork schnitzel served with apple and kale salad.

Lables: Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Cook the potato in a saucepan of salted boiling water for 6 mins or until just tender. Drain. Rinse under cold water. Drain.
  2. Meanwhile, place the flour in a shallow bowl. Season. Place the egg and breadcrumbs in separate bowls. Coat the pork in flour, then in egg and then breadcrumbs. Heat the rice bran oil in a medium frying pan over medium heat. Cook the pork for 3 mins each side or until golden and just cooked through. Transfer to a plate lined with paper towel.
  3. Toss the potato, kale, apple, onion, vinegar and olive oil in a large bowl until combined. Season. Serve pork with salad and lemon wedges.

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800g baby potatoes, coarsely chopped
1/3 cup plain flour
1 Coles Brand Australian free range egg, lightly whisked
1 1/2 cups panko breadcrumbs
4 x 170g Coles Australian pork sirloin steaks, halved horizontally into 2 thin steaks
Rice bran oil, to shallow-fry
1/2 x 175g pkt Coles Brand chopped kale
2 Granny Smith apples, cored, cut into wedges
1 red onion, thinly sliced
2 tbsp white wine vinegar
2 tbsp extra virgin olive oil
Lemon wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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