Summary

Ingredients

• 1 tablespoon olive oil
• 2 pork schnitzel
• salt
• pepper
• 1 slice (s) toast bread, (wholemeal toast)
• 1 tablespoon coriander greens, chopped
• 60 g cream cheese, 0.2% absolute fat

For the salad:

• 500 g asparaus, reen
• 150 g cocktail tomatoes
• 200 g strawberries
• 100 g carrot (s)
• 2 tablespoon olive oil
• 1 tablespoon vinegar, (raspberry vinegar)
• 1 tablespoon mustard, hotter
• 1 pinch (s) sugar
• salt
• pepper

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Instructions

1. For the salad, wash the green asparagus, peel the lower third, cut into pieces and cook in salted water for about 8-10 minutes until al dente. Halve the cocktail tomatoes. Cut the strawberries and carrots into slices, mix all the ingredients with the asparagus.
2. For the dressing, mix together oil, vinegar and mustard and season with salt, pepper and sugar. Drizzle the dressing over the salad and let it steep for about 45 minutes.
3. Heat olive oil in a pan. Season the pork schnitzel with salt and pepper. Fry in the heated oil for about 1-2 minutes on each side and place in a baking dish. Crumble whole grain toast and briefly toast in the remaining oil. Mix with coriander and cream cheese, spread on the schnitzel and bake for approx. 6-8 minutes at 225 ° (convection: 200 °).
4. Serve the salad with the gratinated schnitzel.