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Creole Pork Schnitzels with Fresh Apple Salad
By Anjelica Alanne
Creole Pork Schnitzels with Fresh Apple Salad
In this recipe
Slow Cooker Creole Chicken Jambalaya
Preparation time:
15 mins
Cooking time:
10 mins approx
Serves:
4
Ingredients
  • 2 apples, sliced
  • ½ red onion, sliced
  • 1 bunch radish, sliced
  • 1 head cos lettuce, washed and roughly chopped
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 egg
  • 1 jar Beerenberg Slow Cooker Creole Chicken Jambalaya
  • 1 cup breadcrumbs
  • 4 boneless pork loin chops, approximately 1cm thick
  • ½ cup flour
  • 1 tablespoon butter
Method:

In a large bowl add the apple, onion, radish, lettuce, olive oil, and a pinch of salt and pepper. Toss to combine before dividing between 4 serving plates.

In a large bowl whisk together the egg and jar of Beerenberg Slow Cooker Creole Chicken Jambalaya. In a separate large bowl add the breadcrumbs. Lay the pork chops on a plate and coat with flour. One at a time shake the remaining flour off the pork before placing in the egg mixture, followed by the breadcrumbs. Repeat until all of the pork has been crumbed.

Preheat a large frypan over medium heat. Add the butter and pork and cook for 4 minutes. Once golden, turn the pork and cook for a further 3 minutes. Remove from the heat and place the pork schnitzels on the serving plates.