Crispy peanut pork schnitzel

This peanut crumb pork schnitzel and salad is something that is hard to rival. It's succulent, flavorful, and fills you to the brim. The pork is perfectly tender, coated in a crispy, golden peanut crumb crust that adds a delightful crunch with every bite. The richness of the peanuts complements the savory depth of the pork, creating an irresistible combination of textures and flavors. Paired with a fresh, vibrant salad, the dish strikes the perfect balance between indulgence and freshness. Each bite is a symphony of savory, nutty, and tangy notes that leave you craving more. Whether for a special occasion or a comforting weeknight meal, this dish stands out as a true crowd-pleaser, making it difficult for anything else to top it.

If you aren’t a fan of pork, easily substitute it for chicken breast. There are plenty of options to switch out items to suit your taste and preferences.

This meal serves two people happily, and is super quick!

Ingredients

• Olive oil

• 150 grams of pea pods

• 1 Carrot

• 200 grams panko crumbs

• a sesame dressing (homemade or store brought)

• 30 grams Asian spice mix (any store bought spice mix similar this mix of Ginger, garlic, white pepper, onion powder, sesame seeds, chili flakes will be fine)

• 1 tsp of soy sauce

• 1 egg

• 1 tsp of plain flour

• 1/4 tsp salt

• 1/2 a cup of crushed peanuts

• 4 slices of pork schnitzel, or 4 pork cutlets tenderized

• 2 cups of shredded cabbage mix (You can alternatively use the pre-made coleslaw mix, and not add in a extra carrot)

• A Japanese style dressing

Steps

1. Prepare the carrot and pea pods, by grating the carrot and slicing the pea pods lengthways.

2. In a bowl combine the sesame dress and the soy sauce, then place in the fridge.

3. In a bowl, preferable a shallow you will need to combine the flour, salt, Asian spice mix; in a second bowl whisk the egg and then in a final bowl combine the crushed peanuts, panko crumbs and some salt and pepper.

4. Start by dipping the pork into the flour mixed, followed by the egg and then into the last panko mix; setting them aside.

5. In a pan heat the enough olive oil to coat the base but not to much that you are deep frying it. (Make sure your olive oil isn’t smoking, if it is start again as it is oxidizing)

6. Cook the pork till it is golden brown on both sides and then set aside.

7. While the pork is cooking you can put together the salad, in a bowl you are going to place the shredded cabbage mix, pea pods, carrots and the dressing stir it together.

8. plate up the food and then drizzle on the sesame dressing over the pork and enjoy!!!