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Pork milanese with chicory, cherry pepper & ricotta salad

Pork milanese with chicory, cherry pepper & ricotta salad

By Dominic Prinsloo
5’ Prep time
10’ Cook time
15’ Total time
331 Calories
2 Serving

Summary

Crispy pork (all done for you) and a lively salad, all ready in under 20 minutes. if you prefer to avoid pork then the salad would also work with our easy to cook lemon & pepper chicken breasts.
Dominic Prinsloo 0 Followers

Step by Step

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Step 1

Heat the oil in a large frying pan and cook the pork for 2-3 minutes on each side until crisp, golden and cooked through, with no pink meat and juices that run clear.
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Step 2

Meanwhile, make the dressing. Tip 1 tbsp oil from the cherry peppers into a small bowl, add the vinegar and honey and whisk together with some seasoning.
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Step 3

Arrange the chicory and cherry peppers on 2 serving plates with the schnitzel, whole or thickly sliced. Drizzle the dressing over the salad, then scatter the chives over and serve.

Ingredient

  • Clear honey
    Clear honey
    1 tsp
  • White wine vinegar
    White wine vinegar
    2 tsp
  • Sweet & tangy cherry peppers with a creamy ricotta filling
    Sweet & tangy cherry peppers with a creamy ricotta filling
    135 grams
  • Olive oil
    Olive oil
    2 tsp
  • Easy to cook pork schnitzel
    Easy to cook pork schnitzel
    286 grams
  • Pack red chicory
    Pack red chicory
    140 grams
  • Chives
    Chives
    1 pack
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