Pork Schnitzel With Nut Crust, Avocado Cream And Ar

Name: Pork Schnitzel With Nut Crust, Avocado Cream And Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz baby arugula; 2/3 cup cherry tomatoes, halved; 1 None small red onion, peeled and finely diced; 1 tsp mustard; 1 tbsp + 1 tsp sugar; 2 tbsp balsamic vinegar; 2 tbsp olive oil; 2 None ripe avocados, peeled, pitted and mashed with a fork; 4 tbsp lime juice; 4 slices bread, cut in half and the crusts removed; 1 oz Parmesan cheese, grated; 3 oz walnuts, coarsely chopped; 1/4 bunch flat-leaf parsley, chopped; 1/2 cup breadcrumbs; 4 None pork cutlets, tenderized; 1 None egg; 6 tbsp all purpose flour; 3 tbsp clarified butter, or canola oil

Servings: persons

6 oz baby arugula
2/3 cup cherry tomatoes, halved
1 None small red onion, peeled and finely diced
1 tsp mustard
1 tbsp + 1 tsp sugar
2 tbsp balsamic vinegar
2 tbsp olive oil
2 None ripe avocados, peeled, pitted and mashed with a fork
4 tbsp lime juice
4 slices bread, cut in half and the crusts removed
1 oz Parmesan cheese, grated
3 oz walnuts, coarsely chopped
1/4 bunch flat-leaf parsley, chopped
1/2 cup breadcrumbs
4 None pork cutlets, tenderized
1 None egg
6 tbsp all purpose flour
3 tbsp clarified butter, or canola oil

1
Mix the arugula, tomatoes and onion. Combine the mustard, 1 tbsp of the sugar, vinegar, 2 tbsp of water and drizzle in the oil. Season to taste and toss the salad in the vinaigrette.
2
Mix the avocado pulp with 1 tsp sugar and the lime juice and season to taste. Cover it and chill.
3
Broil one side of the bread slices, turn them over, add the cheese and broil until the cheese has melted.
4
Dry toast the walnuts in a skillet, let them cool before mixing them with the parsley and breadcrumbs. Beat the egg. Season the pork cutlets and coat them, first with flour, then with egg and finally in the breadcrumb mixture.
5
Heat 2 tbsp of clarified butter in a large skillet and cook 2 of the cutlets for 2-3 mins each side until they're golden brown. Remove them, keep them warm and repeat the process with the other 2 cutlets.
6
Serve the schnitzels with the salad and avocado cream, with the crostini on the side.

780

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 oz baby arugula, 2/3 cup cherry tomatoes, halved, 1 None small red onion, peeled and finely diced, 1 tsp mustard, and more.

Yes, Pork Schnitzel With Nut Crust, Avocado Cream And Arugula falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Schnitzel With Nut Crust, Avocado Cream And Arugula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions