- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 1
- English cucumber, thinly sliced
- 1/4
- red onion, thinly sliced
- 1 tbsp
- chopped fresh dill
- 15 mL
- 1 tbsp
- olive oil
- 15 mL
- 2 tbsp
- lemon juice
- 30 mL
- 1/4 tsp
- salt
- 1 mL
- 1 lb
- boneless pork chops, pounded to 1/4-in. thickness
- 500 g
- 2 tbsp
- Dijon mustard
- 30 mL
- 1 1/2 cups
- panko breadcrumbs
- 375 mL
- 2 tbsp
- canola oil
- 30 mL
Method
- Step 1
- In large bowl, toss cucumber, onion, dill, oil, lemon juice and salt. Set aside.
- Step 2
- Brush or spread mustard onto all sides of pork. Coat all sides in crumbs. In large non-stick skillet, bring oil to medium heat. Pan-fry pork chops 2 to 3 min. per side, or until golden brown and cooked through.
- Step 3
- Serve Schnitzel with Cucumber Salad.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 recipe)
- Calories:
- 570
- Fat:
- 27 g
- Saturated Fat:
- 3 g
- Carbs:
- 47 g
- Fibre:
- 2 g
- Sugar:
- 3 g
- Cholesterol:
- 70 mg
- Protein:
- 33 g
- Sodium:
- 980 mg