Pork schnitzel with spiced cucumber salad recipe

  • Serves 4
  • 23 mins to prepare and 7 mins to cook
  • 279 calories / serving
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Rustle up this tasty salad of cucumber, radishes and celery topped with tender pork schnitzel and drizzled with a chilli, white wine vinegar and cumin dressing - it's a light but satisfying salad that can be made in just 30 minutes.

For the salad, toast the cumin seeds in a pan over a medium heat for 2-3 minutes, stirring until fragrant. Combine the cucumber, radishes, celery, chilli, vinegar and cumin seeds in a bowl. Mix well and set aside.

Put each pork steak between 2 sheets of cling film and bash with a rolling pin until 1cm (1/2in) thick. Put the flour and egg in two separate, shallow bowls. Tip the polenta into a third, shallow bowl and season with the paprika and cumin.

Coat each pork steak in flour, then shake off any excess. Add to the bowl with the egg and turn to coat. Lift out and allow any excess egg to drip off. Finally dip in the polenta mixture and turn until well coated. Set aside.

Heat the oil in a large frying pan over a medium heat. Cook the pork steaks for 3-4 minutes on each side, or until golden and cooked through. Stir the coriander through the salad and serve immediately with the pork and lemon wedges.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 4 pork loin steaks
  • 2 tbsp flour, seasoned
  • 1 egg, beaten
  • 50g (2oz) fine polenta
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • 1 tbsp olive oil
  • 1 lemon, cut into wedges
  • For the salad

  • 1 tsp cumin seeds
  • 1/2 cucumber, peeled and sliced
  • 100g (3 1/2oz) radishes, quartered
  • 2 celery sticks, sliced
  • 1/2 red chilli, deseeded and diced
  • 1 tbsp white wine vinegar
  • 1 tbsp chopped fresh coriander
  • Energy 1170kj 279kcal 14%
  • Fat 11g 15%
  • Saturates 3g 14%
  • Sugars 2g 2%
  • Salt 0.2g 4%

of the reference intake
Carbohydrate 17.5g Protein 29.6g Fibre 2.5g


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