Parmesan Pork Schnitzel With Salsa - cooking recipe

Ingredients

2 None shallot, peeled and diced
1 lb tomatoes, seeded and diced
4 tbsp red wine vinegar
4 tbsp olive oil
1/3 lb Parmesan cheese, grated
6 stalks thyme
8 stems oregano, chopped, plus more for garnish
1 1/3 cups breadcrumbs
4 None pork cutlets, about 1/3 lb each, cut in half horizontally
6 tbsp flour
2 None eggs, whisked
8 tbsp sunflower oil
None None ciabatta bread, to serve

Preparation

For the salsa, mix the shallots, diced tomatoes, vinegar and olive oil and season to taste.
For the schnitzel coating, mix the Parmesan, herbs and breadcrumbs. Coat the cutlets successively in the flour, whisked egg and breadcrumbs.
Heat the 4 tbsp of sunflower oil in 2 large frying pans and fry the schnitzel for about 6 mins, turning once. Serve the schnitzel and salsa on plates, garnished with oregano, with ciabatta bread on the side.