Ingredients
- 4 cups fresh baby spinach
- 2 cups mixed spring greens
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 tsp capers
- 1 tsp french shallot, minced
- 2 tsp honey
Directions
Step 1
Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
Step 2
Set up a dredging station by lining up three shallow dishes. One dish with flour mixed with iSpice WellnessTM Pork Seasoning,* one dish with beaten eggs and one dish with breadcrumbs.
Step 3
Start by dredging the pork in flour, shaking off the excess, follow by dipping the pork in egg and finishing by pressing the pork into the breadcrumbs making sure to coat the pork completely.
Step 4
Lay the breaded pork on baking sheet and lightly spray with cooking spray.
Step 5
Bake for 15-20 minutes or until brown and crispy, flipping halfway through.
Step 6
Meanwhile, whisk the mustard, lemon, oil, capers, shallots and honey together in a salad bowl.
Step 7
Toss dressing gently with greens to coat and serve alongside hot pork schnitzel.
