Pork Schnitzel, Potato Wedges and Salad with Pickled Onions
Ingredients:
2 tbsp apple cider vinegar
2 tsp dried Italian herbs
2 tsp dijon mustard
1 red onion
4 tbsp dried polenta
2 free-range pork loins
40g mixed salad leaves
3 large potatoes
Instructions:
Preheat the oven to 200C / fan 180C / gas mark 6.
Cut the potatoes into wedges. Add to a bowl with a pinch of sea salt and 1/2 tbsp oil, toss to coat and spread out onto a baking tray. Cook in the oven for 35-40 mins, turning halfway through, until golden and crispy.
Thinly slice half the red onion into rings. Place in a small bowl with half the apple cider vinegar and 1 tbsp cold water. Mix and set aside.
Prepare the pork loins by cutting off any fat along the sides. Place each pork loin between 2 sheets of cling film and, using a rolling pin, gently pound the pork until it reaches a thickness of 1cm. In a mixing bowl, combine the polenta, dried Italian herbs, sea salt and black pepper. Drizzle each pork loin with 1/2 tsp oil then place into the polenta mix and coat evenly.
Heat a large frying pan with 1/ tbsp oil on a medium heat. Place the pork schnitzels into the pan and fry for 2 mins on each side, until golden brown. Transfer to a baking tray and place in the oven for 10-15 mins, until cooked through.
Make the salad dressing. Add the Dijon mustard to a small bowl with 1 tbsp olive oil and the remaining apple cider vinegar. Season with sea salt and black pepper. Mix well.
Slice the pork schnitzel and place onto warm plates. Serve with the potato wedges and salad leaves. Top the salad leaves with the pickled red onion, then drizzle over the dressing.