Skillet Meal
Pork Schnitzel
Fennel-Pear-Avocado Salad
Ingredients
- 2 lb boneless pork loin chops, cut in half lengthwise
- 2 large eggs, lightly beaten
- 1¼ cups flour, regular or almond
- 3 Tbsp vegetable oil
- 1 Tbsp lemon juice
- ⅓ cup chopped fresh parsley
Instructions
- Pound pork to a thickness of ¼-inch; dip pork in egg and dredge in flour.
- Heat oil in a large nonstick skillet over medium heat; cook pork, in batches, 2 to 3 minutes on each side or until golden brown and done.
- Sprinkle with salt and pepper while warm; drizzle lemon juice over pork and sprinkle with parsley.
Side Dish Ingredients
- 2 Tbsp apple cider or red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, pressed
- ¼ tsp salt
- ¼ tsp lemon pepper seasoning
- ¼ cup extra virgin olive oil
- 1 fennel bulb, finely sliced
- 1 head Iceberg lettuce, shredded
- 1 large avocado, pitted and diced
- 2 Bartlett pears
Side Dish Instructions
- Whisk together vinegar, mustard, garlic, salt and lemon pepper seasoning in a large bowl; slowly add oil, whisking until blended.
- Slice fennel as thinly as you can and coarsely chop.
- Slice and chop Iceberg lettuce; add all to bowl.
- Add diced avocado and pears; toss to coat.
- Cover and refrigerate 30 minutes before serving.
Budget Friendly Meal Plan
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