Pork Schnitzel with Strawberry Salsa

Pork schnitzel has long been paired with a variety of fruits. In this version, strawberries add a fresh element to this German classic.

Preparation Time: 25 minutes

Cooking Time: 6 minutes

Serves 4

1 cup (250 mL) diced Ontario Strawberries

1/4 cup (50 mL) chopped fresh Ontario Basil

1 tsp (5 mL) balsamic vinegar

Salt and pepper

1 lb (500 g) Ontario Pork Loin,  thinly sliced

1 tsp (5 mL) garlic powder

1/4 cup (50 mL) all-purpose flour

1 Ontario Egg

2 tbsp (25 mL) Ontario Milk

1 cup (250 mL) dry breadcrumbs

1/4 cup (50 mL) butter

2 tbsp (25 mL) vegetable oil

    In small bowl, combine strawberries, basil and balsamic vinegar. Season to taste with salt and pepper. Refrigerate until ready to serve.

    Place pork slices between two sheets of plastic wrap. Using meat mallet, pound meat to 1/4-inch (5 mm) thickness. In small bowl, combine garlic powder and

1/2 tsp (2 mL) each salt and pepper; season both sides of pork with mixture.

    Spread flour on large plate. In shallow dish, whisk together egg and milk. Spread breadcrumbs on separate large plate. Dredge cutlets in flour one at a time. Dip in egg mixture; then into breadcrumbs, pressing and turning to coat.

    In large skillet, over medium-high heat, melt butter and oil. In two batches, cook cutlets until golden brown, about 2 minutes. Turn cutlets over and cook until meat is no longer pink in the centre, about 1 minute. Remove to warm plate, repeat with remaining cutlets. Serve with strawberry salsa.

Nutritional Information:

1 Serving

PROTEIN: 30 grams

FAT: 24 grams

CARBOHYDRATE: 29 grams

CALORIES: 446

FIBRE: 2 grams

SODIUM: 730 mg

– Printed with permission from Foodland Ontario