Pork Schnitzel With Nut Crust, Avocado Cream And Arugula

• 6 oz baby arugula
• 2/3 cup cherry tomatoes, halved
• 1 None small red onion, peeled and finely diced
• 1 tsp mustard
• 1 tbsp + 1 tsp sugar
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 2 None ripe avocados, peeled, pitted and mashed with a fork
• 4 tbsp lime juice
• 4 slices bread, cut in half and the crusts removed
• 1 oz Parmesan cheese, grated
• 3 oz walnuts, coarsely chopped
• 1/4 bunch flat-leaf parsley, chopped
• 1/2 cup breadcrumbs
• 4 None pork cutlets, tenderized
• 1 None egg
• 6 tbsp all purpose flour
• 3 tbsp clarified butter, or canola oil

1. Mix the arugula, tomatoes and onion. Combine the mustard, 1 tbsp of the sugar, vinegar, 2 tbsp of water and drizzle in the oil. Season to taste and toss the salad in the vinaigrette.
2. Mix the avocado pulp with 1 tsp sugar and the lime juice and season to taste. Cover it and chill.
3. Broil one side of the bread slices, turn them over, add the cheese and broil until the cheese has melted.
4. Dry toast the walnuts in a skillet, let them cool before mixing them with the parsley and breadcrumbs. Beat the egg. Season the pork cutlets and coat them, first with flour, then with egg and finally in the breadcrumb mixture.
5. Heat 2 tbsp of clarified butter in a large skillet and cook 2 of the cutlets for 2-3 mins each side until they're golden brown. Remove them, keep them warm and repeat the process with the other 2 cutlets.
6. Serve the schnitzels with the salad and avocado cream, with the crostini on the side.

baby arugula, cherry tomatoes, red onion, mustard, balsamic vinegar, olive oil, avocados, lime juice, bread, parmesan cheese, walnuts, flatleaf parsley, breadcrumbs, pork cutlets, egg, flour, butter

Taken from recipes-plus.com/api/v2.0/recipes/17859 (may not work)