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🍽️ Crispy Pork Schnitzels with Thyme and Tomato Bread Salad

550 kcal · 30 min · 4 servings

Ingredients

• Pork loin schnitzel from the top round 600 g
• Thyme, fresh 5 g
• Prosciutto 200 g
• Ciabatta bread 1 pc.
• Basil, fresh 15 g
• Arugula 200 g
• Cherry tomato mix 250 g
• Olives, black 125 g
• Butter 50 g
• Tomato seasoning salt pinch
• Olive oil 4 tbsp
• Balsamic vinegar, light 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Oil 2 tbsp
• Dry white wine 100 ml

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Pat the pork schnitzels dry with kitchen paper.
3. 3. Cut each schnitzel in half.
4. 4. Place the meat pieces between two layers of cling film.
5. 5. Pound the meat flat with a meat mallet or a pan until thin.
6. 6. Wash the thyme sprigs under cold water.
7. 7. Shake the thyme sprigs dry.
8. 8. Place one thyme sprig on each piece of meat.
9. 9. Wrap a slice of Parma ham around the meat with thyme.
10. 10. Secure everything with a wooden skewer.
11. 11. Place the ciabatta bread on a rack in the oven.
12. 12. Bake the bread until crispy for about 5 to 6 minutes.
13. 13. Wash the basil under cold water.
14. 14. Shake the basil dry.
15. 15. Pluck the basil leaves from the stems.
16. 16. Chop the basil leaves roughly.
17. 17. Wash the arugula under cold water.
18. 18. Dry the arugula thoroughly.
19. 19. Quarter the tomatoes.
20. 20. Drain the olives in a sieve.
21. 21. Let the baked ciabatta cool down briefly.
22. 22. Cut the ciabatta into cubes of about 2 to 3 centimeters.
23. 23. Melt 3 tablespoons of butter in a pan over medium heat.
24. 24. Toss the bread cubes in the melted butter.
25. 25. Fry the bread cubes for about 3 to 4 minutes until golden brown and crispy.
26. 26. Sprinkle the crispy bread cubes with tomato seasoning.
27. 27. Add 3 tablespoons of olive oil and 2 tablespoons of balsamic vinegar to a bowl.
28. 28. Season the dressing with salt and pepper to taste.
29. 29. Add the seasoned bread cubes to the bowl with the dressing.
30. 30. Add the arugula to the bowl.
31. 31. Add the drained olives to the bowl.
32. 32. Add the tomato quarters to the bowl.
33. 33. Add the chopped basil to the bowl.
34. 34. Mix all ingredients well with the dressing.
35. 35. Heat oil in a large pan over high heat.
36. 36. Fry the pork schnitzels for about 1 minute on each side.
37. 37. Melt the remaining butter in the same pan.
38. 38. Add the wine to the pan.
39. 39. Season the sauce with salt and pepper.
40. 40. Let the sauce simmer for about 1 minute.
41. 41. Serve the schnitzels on a plate.
42. 42. Drizzle the butter-white wine sauce over the schnitzels.
43. 43. Serve the bread salad alongside.
44. 44. Take the meat out of the refrigerator about 1 hour before frying so it reaches room temperature.
45. 45. This helps prevent too much meat juice from escaping.

Nutrition per serving

• kcal: 550
• Protein: 36 g · Fett/Fat: 36 g · Carbs: 22 g