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Prep Time
10 mins
Total Time
25 mins
Serves
4

Ingredients

1
English cucumber, thinly sliced
1/4
red onion, thinly sliced
1 tbsp
chopped fresh dill
15 mL
1 tbsp
olive oil
15 mL
2 tbsp
lemon juice
30 mL
1/4 tsp
salt
1 mL
1 lb
boneless pork chops, pounded to 1/4-in. thickness
500 g
2 tbsp
Dijon mustard
30 mL
1 1/2 cups
panko breadcrumbs
375 mL
2 tbsp
canola oil
30 mL

Method

Step 1
In large bowl, toss cucumber, onion, dill, oil, lemon juice and salt. Set aside.
Step 2
Brush or spread mustard onto all sides of pork. Coat all sides in crumbs. In large non-stick skillet, bring oil to medium heat. Pan-fry pork chops 2 to 3 min. per side, or until golden brown and cooked through.
Step 3
Serve Schnitzel with Cucumber Salad.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 recipe)
Calories:
570
Fat:
27 g
Saturated Fat:
3 g
Carbs:
47 g
Fibre:
2 g
Sugar:
3 g
Cholesterol:
70 mg
Protein:
33 g
Sodium:
980 mg