Mediterranean Pork Schnitzel and Rocket Pear Salad

Serves: 4

Time: 1 hr

Ingredients

4 boneless pork chops trimmed

1/3 cup all purpose flour

salt

pepper

3 eggs

2 cups Kookakrumb Mediterranean Breadcrumbs

Olive oil, canola oil or sunflower,for cooking

300-350 g rocket

1 pear, thinly sliced

1 lemon, juiced

Extra virgin olive oil

60 g shaved Parmesan

Method

Line a chopping board wit with plastic wrap, place chops on board and cover with plastic wrap. Pound chops with a meat mallet or the back of a heavy saucepan, until 5-8mm thick.

Set up three bowls. In the first combine flour, big pinch of salt and pepper. In the second, use a fork to beat eggs. In the third bowl, add Kookakrumb Mediterranean breadcrumbs.

Place chop in flour then dip in beaten egg then place in breadcrumbs and push crumb onto the meat til it is properly covered. Repeat with remaining chops.

Once all chops are crumbed, heat a large non-stick fry-pan over medium heat and add enough oil to cover base of pan. Once the oil is hot place a few chops at a time and cook for 3-4 minutes per side. Reduce heat if browning too quickly. Remove to plate with paper towel lined.

Whilst cooking add in a salad bowl rocket, sliced pear, shaved Parmesan, drizzle juice of lemon over all ingredients. Drizzle extra virgin olive oil all over and sprinkle some crushed sea salt over the top. Serve with cooked pork schnitzel.