Crispy Pork Schnitzel and the Last Cucumber

Delicious dinner, Crispy Pork Schnitzel and Summer Cucumber Salad.

Crispy Pork Schnitzel recipe from The Bold Appetite.

Ingredients-
5 thinly sliced pork cutlets
1 1/4 cup unseasoned panko bread crumbs
1 1/4 cup unseasoned Italian bread crumbs
1 large egg
1/2 cup all-purpose flour
oil

Method-
Set up your breading station: a bowl of flour, a bowl of beaten egg, and a combo of both breadcrumbs. 

Season each bowl with a heavy sprinkle of salt.

Coat each cutlet in flour, followed by the egg mixture, and finally, the breadcrumbs. Be sure to press the breadcrumbs in to ensure complete coverage before setting the breaded pork aside. Either cover and place in the refrigerator for later or move onto frying.

In a large, deep pan or skillet, add about 1/4 inch of oil and heat it to 350°F over medium-high heat. 

Fry the pork chops for 2-3 minutes on each side, or until they’re a light golden brown.

Once cooked through, remove the chops from the oil and place them on a paper towel-lined plate. 

The Summer Cucumber Salad used the last cucumber from my sister's garden. The recipe is from Ciao Italia: Plant, Harvest, Cook! by Mary Esposito.

Summer Cucumber Salad (serves 4)

Ingredients-
5 tbsp extra virgin olive oil
3 tbs[ red wine vinegar
1 tsp sugar
1 tsp salt
1/4 tsp dry mustard
3 small cucumbers, peeled, cut in half lengthwise, seeded, and cut crosswise into half moons
1 cup cooked green beans, cut into thirds
1 cup chopped tomato or 1 cup halved cherry tomatoes
1/2 cup feta cheese

Method-
In a small bowl, whisk together olive oil, 3 tbs[ red wine vinegar, 1 tsp sugar, 1 tsp salt, 1/4 tsp dry mustard until well blended.

Put cucumbers, green beans, and tomatoes in a salad bowl. 

Add the dressing and toss gently.

Add the cheese and toss again.

Serve right away.