Pork Schnitzels With Waldorf Salad

• 4 stalks celery, finely sliced
• 2 None red apples, cored, finely sliced
• 2 tbsp toasted pecans, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp mayonnaise
• 1 tbsp yogurt
• None None Pork Schnitzels with Waldorf Salad
• 2/3 cup dried breadcrumbs
• 2 tbsp Parmesan cheese, finely grated
• 1/2 tsp dried sage
• 4 (3.5 oz) pork loin medallions, trimmed, pounded to 1/4 inch thick
• 1/2 cup all-purpose flour
• 2 None eggs, beaten
• None None oil, for shallow-frying

1. To make the salad, combine celery, apples, nuts and parsley. Toss with mayonnaise and yogurt. Season.
2. For the pork schnitzels, combine breadcrumbs, Parmesan and sage. Season. Coat pork in flour, shaking off excess. Dip in egg then coat in breadcrumb mixture. Chill for 20 mins.
3. Heat oil in a large frying pan over medium heat. Cook schnitzels for 3-4 mins per side, until golden and cooked through. Drain on paper towels. Serve with salad.

stalks celery, red apples, pecans, parsley, mayonnaise, yogurt, schnitzels, breadcrumbs, parmesan cheese, sage, pork loin medallions, allpurpose, eggs, oil

Taken from recipes-plus.com/api/v2.0/recipes/25401 (may not work)