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Pork schnitzel with apple salad

Name: Pork schnitzel with apple salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 6 x 100g pork schnitzels; 1 cup (250ml) buttermilk; 2 garlic cloves, crushed; 1 sage sprig, finely chopped; 1 teaspoon smooth German mustard (see note) or Dijon mustard; 1 cup (150g) plain flour, seasoned; 3 eggs, lightly beaten; 3 cups panko breadcrumbs (see note); Olive oil, to fry; 1/2 cup (125ml) extra virgin olive oil; 2 tablespoons lemon juice, plus wedges to serve; 2 handfuls winter salad leaves; 1/3 cup (40g) toasted walnuts, chopped; Seeds from 1 pomegranate (optional); 2 red apples, cored, sliced into wedges

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Winter holidays are filled with heartwarming favourites, like this hearty and flavoursome pork schnitzel dish.

6 x 100g pork schnitzels
1 cup (250ml) buttermilk
2 garlic cloves, crushed
1 sage sprig, finely chopped
1 teaspoon smooth German mustard (see note) or Dijon mustard
1 cup (150g) plain flour, seasoned
3 eggs, lightly beaten
3 cups panko breadcrumbs (see note)
Olive oil, to fry

Apple salad

1/2 cup (125ml) extra virgin olive oil
2 tablespoons lemon juice, plus wedges to serve
2 handfuls winter salad leaves
1/3 cup (40g) toasted walnuts, chopped
Seeds from 1 pomegranate (optional)
2 red apples, cored, sliced into wedges

Method

1.

Place pork on a chopping board and flatten with a meat mallet. Combine buttermilk, garlic, sage and mustard in a shallow dish and add meat. Cover and marinate in fridge for 4 hours.
2.

Remove meat from marinade, allowing excess to drip off. Coat lightly in flour, then dip into egg and breadcrumbs. Cover and chill until ready to cook.
3.

For the apple salad, combine oil and lemon juice in a bowl and season well. Add the remaining salad ingredients and toss to combine. Set aside.
4.

Heat 1cm oil in a heavy-based frypan over medium heat and, in batches, cook schnitzels for 3 minutes each side or until golden and cooked through. Drain on paper towel, then serve with lemon wedges and apple salad.