Cucumber & Tomato Salad with Schnitzel
Crisp “One Sweet” tomatoes and Qukes cucumbers are tossed with red onion, sour cream, dill, and a touch of vinegar-sugar dressing, then piled atop a crunchy, golden-brown pork schnitzel for a refreshing yet hearty meal.
Ingredients
Salad:
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1 pint GREENHOUSE Cherry Tomatoes
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1 pint GREENHOUSE Mini Cucumbers
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½ red onion, sliced thin
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½ cup sour cream
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1 tbsp. sugar
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1 tsp. fresh dill
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2 tbsp. white vinegar
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Pinch of paprika
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Salt & pepper, to taste
Schnitzel
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4 pork cutlets
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1 cup All-purpose flour
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2 eggs
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1 ½ cups Panko breadcrumbs
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Salt & pepper, to taste
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Vegetable oil, for frying
Directions
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Place slices of pork in between 2 pieces of parchment paper and pound the cutlet with a meat hammer until it is very thin, about 1/3″. Season with salt and pepper to taste.
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Set up a dredging station by placing flour in one dish, panko in another and whisk eggs in a bowl.
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Dredge meat in flour then egg, then breadcrumbs, making sure both sides of the pork get nicely coated.
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Heat oil in a skillet and when it hits 350F, add cutlets. Cook for about 3-4 min per side or until the cutlets are a deep golden brown. Transfer to a baking tray and let cool slightly.
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Make salad by combining all ingredients into a large bowl. Season to taste.
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Serve cutlets with a scoop of salad over top. Enjoy!
​*Recipe courtesy of Sunset