Strawberry and asparagus salad with baked schnitzel by Sarah

Ingredients for 2 servings:

• 1 tbsp olive oil
• 2 pork schnitzels
• Salt
• pepper
• 1 slice(s) toast (wholemeal toast)
• 1 tbsp coriander greens, chopped
• 60 g cream cheese, 0.2% fat absolute
• 500 g asparagus, green
• 150 g cocktail tomatoes
• 200 g strawberries
• 100 g carrot(s)
• 2 tbsp olive oil
• 1 tbsp vinegar (raspberry vinegar)
• 1 tbsp mustard, hot
• 1 pinch(s) of sugar
• Salt
• pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

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. Slice the strawberries and carrots, and toss all ingredients with the asparagus. For the dressing, combine the oil, vinegar, and mustard, and season with salt, pepper, and sugar. Drizzle the salad with the dressing and let it marinate for about 45 minutes. Heat olive oil in a pan. Season the pork schnitzel with salt and pepper. Brown in the heated oil for about 1-2 minutes on each side and place in a baking dish. Crumble the whole-grain toast and briefly toast in the remaining oil. Mix with the coriander and cream cheese, spread over the schnitzels, and bake for about 6-8 minutes at 225°C (fan oven: 200°C). Serve the salad with the gratinated schnitzels.