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Haloumi And Herb Crumbed Pork Cutlets

Ingredients

• 2 Free Range Eggs
• 2 cups (140g) fresh breadcrumbs (made from day-old bread)
• 125g haloumi, coarsely grated
• 1/4 cup finely chopped flat-leaf parsley
• 2 tbsp finely chopped chives
• 4 (about 200g each) Pork Cutlets
• Canola oil, to shallow-fry
• 100g mixed salad leaves
• 100g cherry tomatoes, halved
• 1 avocado, stoned, peeled, coarsely chopped
• 1 Lebanese cucumber, coarsely chopped
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• Lemon wedges, to serve
• 1 cup steamed green veggies

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