Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 1 English cucumber
  • ½ small bunch fresh dill

• STEP 2

  In a salad bowl, combine and mix together yogurt, vinegar, honey, Dijon, salt, and pepper.

  • ¼ cup plain Greek yogurt
  • 1 tbsp white wine vinegar
  • 1 tsp honey
  • ½ tsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 3

  Trim off and discard the ends of the cucumber; halve the cucumber lengthwise, then slice crosswise into ¼-inch-thick half-rounds at an angle. Add to the salad bowl.

• STEP 4

  Using a knife, shave the dill leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the salad bowl.

• STEP 5

  Toss the salad.

• STEP 6

  Crack the egg into a medium bowl and beat with a whisk or fork.

  • 1 egg

• STEP 7

  Place the flour and bread crumbs on two separate plates.

  • 2 tbsp all-purpose flour
  • ¾ cup panko bread crumbs

• STEP 8

  Place the pork chops on a cutting board and, holding a knife parallel to the board, cut the chops in half horizontally to form thin fillets. Pat dry with paper towels. Season generously with salt and pepper on both sides.

  • 2 pork chops, boneless
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 9

  Preheat a skillet over medium-high heat.

• STEP 10

  One piece at a time, thoroughly coat the seasoned pork chops in the flour (shaking off any excess), then in the beaten egg (letting the excess drip off), then in the bread crumbs (pressing to adhere). Transfer to a plate.

• STEP 11

  Once the skillet is hot, add coconut oil and swirl to coat the bottom.

  • 1 tbsp virgin coconut oil

• STEP 12

  Place the breaded pork chops in the skillet; cook until they are golden brown and cooked through, 3 to 5 minutes per side. Once done, transfer to a plate.

• STEP 13

  To serve, divide the schnitzel and cucumber salad between plates. Enjoy!