Cashew Crusted Pork Schnitzel with Carrot and Zucchini Ribbons

By Dixie Elliott

Cashew Crusted Pork Schnitzel with Carrot and Zucchini Ribbons
Cashew Crusted Pork Schniztel with Carrot and Zucchini Ribbons recipe, brought to you by MiNDFOOD

Serves 4

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.

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