Parmesan Pork Schnitzel With Salsa

• 2 None shallot, peeled and diced
• 1 lb tomatoes, seeded and diced
• 4 tbsp red wine vinegar
• 4 tbsp olive oil
• 1/3 lb Parmesan cheese, grated
• 6 stalks thyme
• 8 stems oregano, chopped, plus more for garnish
• 1 1/3 cups breadcrumbs
• 4 None pork cutlets, about 1/3 lb each, cut in half horizontally
• 6 tbsp flour
• 2 None eggs, whisked
• 8 tbsp sunflower oil
• None None ciabatta bread, to serve

1. For the salsa, mix the shallots, diced tomatoes, vinegar and olive oil and season to taste.
2. For the schnitzel coating, mix the Parmesan, herbs and breadcrumbs. Coat the cutlets successively in the flour, whisked egg and breadcrumbs.
3. Heat the 4 tbsp of sunflower oil in 2 large frying pans and fry the schnitzel for about 6 mins, turning once. Serve the schnitzel and salsa on plates, garnished with oregano, with ciabatta bread on the side.

shallot, tomatoes, red wine vinegar, olive oil, parmesan cheese, stalks thyme, oregano, breadcrumbs, pork cutlets, flour, eggs, sunflower oil, bread

Taken from recipes-plus.com/api/v2.0/recipes/19927 (may not work)