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Baked Pork Schnitzel and Cucumber Dill Salad
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Baked Pork Schnitzel and Cucumber Dill Salad
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Baked Pork Schnitzel and Cucumber Dill Salad
Ingredients
| Salad | ||
| 1 | cucumber, ¼-inch slices | |
| ¾ | tsp salt | |
| 2 | tbsp chopped fresh dill | |
| ½ | tsp lemon zest | |
| 1 | tbsp lemon juice | |
| Schnitzel | ||
| 4 | CO-OP Loin Centre Chop or CO-OP Tenderized Pork Cutlet | |
| 1½ | tsp salt | |
| 1 | tbsp oil | |
| ½ | cup HELLMAN’S Mayonnaise | |
| 1 | tbsp CO-OP GOLD Dijon Mustard | |
| 2 | cups panko bread crumbs | |
| ½ | cup finely grated CO-OP GOLD Parmesan Cheese | |
Directions
Prep time: 20 minutes
Total time: 40 minutes
Serves: 4
- Toss sliced cucumbers with salt. Let sit for 20 minutes, then rinse cucumbers under cold water, drain them well and add to a dry bowl. Add dill, lemon zest and juice and mix well.
- Preheat oven to 410°F.
- Using a mallet, pound out pork until it is ¼-inch thick or use tenderized cutlets. Season both sides with salt.
- Coat a baking tray with oil and place the tray in oven to heat up.
- In a bowl, whisk mayonnaise and mustard.
- In a flat-bottomed container mix breadcrumbs and parmesan cheese.
- Evenly and generously coat both sides of the cutlets with mayonnaise-mustard mix. Then, press the cutlets into the bread crumb mix, ensuring both sides are breaded.
- Carefully place breaded cutlets on the hot tray in the oven. Bake for 7 minutes before flipping. Bake for another 7 minutes until both sides are brown and crispy.
- Serve with cucumber salad on the side.
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