Pork Schnitzel with Israeli Salad and Halloumi
Servings: 4
Ingredients
- 4 pork schnitzels set aside
- 1 pkg Halloumi cheese sliced lengthwise into 4-5 slices
- 2 1/2 cups cucumber
- 1/2 cup red onion sliced
- 2 green onions chopped
- 2 cups cherry tomatoes halved
- 1 cup flat leaf parsley chopped
- 2 tbsp mint chopped
- 3 tbsp extra virgin olive oil
- 1/2 tsp lemon zest
- juice from one lemon
- cracked black pepper
- sea salt
- 1/2 cup toasted pistachios
Instructions
- Brush the cheese with olive oil and place onto a medium hot grill for 3 minutes on each side, or until grill marks appear. Remove from heat and set aside.
- Add cucumber, red onion, green onions, cherry tomatoes, parsley and mint to a bowl. In a separate cup whisk together 2 tbsp olive oil, lemon zest and juice. Pour over salad, add a good turn or pinch of freshly cracked black pepper and pinch of salt. Cut cheese slices into chunks and add to salad. Gently toss.
- Heat oil in large nonstick skillet over medium-high heat. Working in batches, add cutlets to skillet; cook, turning once, until golden brown, about 3 minutes per side. Remove cutlets to warm platter.
- With a slotted spoon add your salad to the platter. Sprinkle with pistachios and serve immediately.
Notes
To toast the pistachios: Preheat oven to 350 F. Spread the pistachios evenly on a rimmed cookie sheet. Place in the oven for about 5 to 8 minutes. When they become fragrant they are done. Remove from oven and let cool down on a cutting board. Once cool rough chop and they are ready to go.