This light and tasty salad is perfect for any Spring soiree and best of all, it’s good for you too! So get some pork on your fork, and treat yourself to this lovely dish.

Serves: 4. Prep Time: 35 minutes.

Ingredients

– 4 pork sirloin steaks, fat trimmed
– 1/4 cup plain flour
– 1 free range egg, lightly beaten
– 1 1/2 cups panko breadcrumbs
– 1/3 cup olive oil
– 100g baby spinach leaves
– 2 green apples, cored, halved, thinly sliced
– 3 celery stalks, leaves and stalks sliced
– 1 tablespoon cider vinegar
– 1 teaspoon brown sugar
– Lime wedges, to serve
– A meat mallet

Mustard Dressing

– 1/4 cup whole egg mayonnaise
– 1 tablespoon cider vinegar
– 2 teaspoons wholegrain mustard

Method

1. Pound pork to 5mm thick. Dust in flour, shaking off excess. Dip in egg then breadcrumbs, pressing down to coat evenly.

2. Heat 2 tablespoons olive oil in a frying pan on medium. Cook pork schnitzel steaks for 2-3 mins, each side, or until golden and cooked through. Drain on paper towels.

3. Place spinach, apples and celery in a bowl. Mix together remaining olive oil, cider vinegar and sugar. Add to spinach mix and toss to coat. Transfer to a serving platter. Thickly slice pork and arrange on salad.

4. Mix together ingredients. Season. Drizzle half over pork. Serve salad with remaining dressing and lime wedges.