⅓ cup thick greek yoghurt
150g salted roasted cashews, finely chopped
½ cup shredded parmesan
½ cup purchased dried breadcrumbs
⅓ cup plain flour
8 small pork schnitzels
2 tbsp olive oil
3 carrots, peeled into ribbons
3 zucchini, peeled into ribbons
mayonnaise, to serve
1 Line a tray with plastic wrap. Combine yoghurt and ¼ cup water in a bowl. Combine cashews, parmesan and breadcrumbs in another bowl. Put flour in a shallow dish. Coat schnitzels with flour, yoghurt and then nut mixture. Put coated schnitzels on prepared tray.
2 Heat 2 tsp of the oil in a non-stick frying pan over medium heat. Add 2 schnitzels and cook for 2–3 minutes or until golden. Turn and cook for 2–3 minutes or until cooked through. Transfer to a plate and cover to keep warm. Cook remaining schnitzels with remaining oil.
3 To a saucepan of boiling water add carrot ribbons and cook for 2 minutes or until tender. Remove with tongs and put in a bowl. Put zucchini ribbons in saucepan and cook for 1 minute or until tender. Remove and combine with carrots.
4 Put vegetables on serving plates. Top with schnitzel and serve with mayonnaise.