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Pork parmesan schnitzel with butternut squash and apple salad

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Ingredients

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	1/2 small butternut squash, deseeded and diced into 2cm cubes
	1 tbsp olive oil
	50g plain flour
	1 tsp dried thyme
	30g parmesan, grated
	50g panko breadcrumbs
	1 medium free-range egg, beaten
	1 tsp wholegrain mustard
	2 pork chops
	125g quick-cook farro
	80g frozen edamame beans
	1 eating apple, cored and cut into matchsticks
	1 spring onion, trimmed and finely sliced
	1 carrot, peeled and grated
	1 small red pepper, deseeded and finely sliced
	1 tsp fresh chives, finely chopped
	1 tsp fresh parsley, finely chopped
	1 tsp extra-virgin olive oil
	12 basil leaves, torn

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Pork parmesan schnitzel with butternut squash and apple salad

Name: Pork parmesan schnitzel with butternut squash and apple salad
Total time: 40 min
Yield: 2
Ingredients: small butternut squash, deseeded and diced into 2cm cubes: 1/2; olive oil: 1 tbsp; plain flour: 50g; dried thyme: 1 tsp; parmesan, grated: 30g; panko breadcrumbs: 50g; medium free-range egg, beaten: 1; wholegrain mustard: 1 tsp; pork chops: 2; quick-cook farro: 125g; frozen edamame beans: 80g; eating apple, cored and cut into matchsticks: 1; spring onion, trimmed and finely sliced: 1; carrot, peeled and grated: 1; small red pepper, deseeded and finely sliced: 1; fresh chives, finely chopped: 1 tsp; fresh parsley, finely chopped: 1 tsp; extra-virgin olive oil: 1 tsp; basil leaves, torn: 12

This is my healthier take on the German classic. Paired with apple (pork’s best friend) and plenty of herbs, the schnitzel sits on a bed of farro wheat, which is similar in look, texture and expense to pearl barley.

Features:

40 Mins
Serves 2
Medium

Ingredients

1/2 small butternut squash, deseeded and diced into 2cm cubes
1 tbsp olive oil
50g plain flour
1 tsp dried thyme
30g parmesan, grated
50g panko breadcrumbs
1 medium free-range egg, beaten
1 tsp wholegrain mustard
2 pork chops
125g quick-cook farro
80g frozen edamame beans
1 eating apple, cored and cut into matchsticks
1 spring onion, trimmed and finely sliced
1 carrot, peeled and grated
1 small red pepper, deseeded and finely sliced
1 tsp fresh chives, finely chopped
1 tsp fresh parsley, finely chopped
1 tsp extra-virgin olive oil
12 basil leaves, torn

Directions

Spread the butternut squash out on a large baking sheet, drizzle over 2 teaspoons of olive oil, and roast in a preheated at 200C for 40-45 minutes until soft and caramelised.
Season the flour and tip onto a plate. Using another plate, combine the thyme, parmesan and breadcrumbs and season generously.
Mix the egg with the mustard and pour onto a third plate. Pat the pork dry, then bash with a rolling pin to flatten slightly.
Coat each chop in the flour followed by the egg mixture, letting any excess drip away. Dip in the breadcrumbs until well covered and place on a baking tray lined with foil.
Brush with the remaining oil and bake in the oven at 200C for 15-20 minutes, turning halfway, or until the pork is golden and cooked through.
Meanwhile, cook the farro wheat and edamame beans according to pack instructions. Drain well and combine with the butternut squash and the remaining ingredients, except the basil.
Divide the salad between two plates, top with the pork and scatter over the basil leaves before serving.