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Mustard pork schnitzel with waldorf salad
Mustard pork schnitzel with waldorf salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Ingredients:
  • 4 (about 130g each) pork leg steaks
  • 40g (1/4 cup) plain flour
  • Salt & ground white pepper
  • 70g (1 cup) fresh breadcrumbs (made from day-old bread)
  • 40.00 ml mustard powder
  • 1 egg, lightly whisked
  • 80ml (1/3 cup) vegetable oil
  • Mixed baby lettuce leaves, to serve
  • 4 lemon wedges, to serve
  • 55g (1/2 cup) walnut halves
  • 2 gala, fuji or pink lady apples,\tcored, cut into 2cm pieces
  • 2 celery sticks, trimmed, cut into 1cm pieces
  • 62.50 ml loosely packed coarsely chopped fresh continental parsley
  • 1/2 red onion, finely chopped
  • 125g (1/2 cup) good-quality whole-egg mayonnaise
  • 21.00 gm fresh lemon juice
Instructions:
  • Place a pork steak between plastic wrap and delicately pound it with the flat side of a meat mallet or a rolling pin until it is approximately 5mm thick. Repeat this process with the rest of the pork steaks.
  • In a bowl, season flour with salt and pepper. In another bowl, combine breadcrumbs, mustard powder, and a pinch of salt. Place the egg in a third bowl. Coat pork with flour, then dip in egg and breadcrumbs, pressing gently to coat. Place coated pork on a plate. Repeat with remaining pork. Cover schnitzels with plastic wrap and refrigerate for 15 minutes before cooking.
  • Toast walnuts in a non-stick pan over medium heat for 3 minutes until golden. Coarsely chop them and combine in a bowl with apple, celery, parsley, onion, mayonnaise, and lemon juice. Season with salt and pepper, cover with plastic wrap, and chill until ready to serve.
  • In a spacious non-stick frying pan over medium-high heat, sizzle the oil. Place the pork schnitzels in the pan and sear for 2 minutes on each side until they turn a glorious golden hue and are fully cooked. Take them off the heat.
  • Arrange the lettuce leaves on serving plates. Halve the pork schnitzels and distribute them among the plates. Garnish with Waldorf salad and serve promptly with lemon wedges.

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