Crispy Breaded Pork Schnitzel

Ingredients

• 2 Avocados
• 1 Lime (juice)
• 1 tomato
• Salt
• Pepper (freshly ground)
• 4 lettuce leaves
• 1 handful Cilantro greens
• 1 large red chili pepper
• 4 thin pork schnitzels (≈150 g each)
• 2 tbsp corn flour
• 1 egg
• 4 tbsp panko breadcrumbs (or substitute with regular breadcrumbs)
• 4 tbsp Coconut flakes
• 4 tbsp corn germ oil
• 4 ready‑made wraps
• lime wedge

Instructions

1. 1.

   Cut the avocados in half, remove the pit and press the flesh out of the skin. Immediately mix with a splash of lime juice and puree or mash finely with a fork. Wash the tomato, halve it, scoop out the seeds, trim the stem end and dice the flesh as small as possible. Add to the avocado mixture and season the guacamole with salt, pepper and lime juice.

2. 2.

   Wash and dry the lettuce and cilantro. Rinse the chili, slit lengthwise, remove the seeds and slice into thin rings.

3. 3.

   Preheat the oven grill.

4. 4.

   Rinse the pork schnitzels, pat them dry, season with salt and pepper. First coat in corn flour, then tap off excess. Whisk the egg in a shallow dish. Mix the panko and coconut flakes and spread on a plate. Dip each schnitzel in the egg, then coat thoroughly with the breadcrumb mixture, pressing firmly. Heat the oil and fry the schnitzels, turning occasionally, for 5‑6 minutes until golden brown.

5. 5.

   While the schnitzels cook, bake the wraps under the hot grill for 1‑2 minutes per side.

6. 6.

   Let the finished schnitzels rest briefly, then slice into strips. On each wrap lay 1‑2 lettuce leaves, top with the pork strips, scatter chili rings and cilantro. Roll up as desired. Serve with guacamole and lime wedges on the side.