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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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