A new (and healthy!) take on a parmigiana. Tasty pork topped with tomato slices and ricotta, baked in the oven and served with a cannellini bean & sun-dried tomato salad.
Healthy Pork Parmigiana
Healthy Pork Parmigiana
with a ricotta topping & cannellini bean salad
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Balsamic Vinegar
- Cannellini Beans
- Green Leaves
- NOMU Provençal Rub
- Pork Schnitzel (without crumb)
- Ricotta
- Sun-Dried Tomatoes
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
CRUNCHY CANNELLINI
Preheat the oven to 200°C. Place the drained cannellini beans on a roasting tray. Coat in oil, some seasoning, and ½ the rub. Roast in the hot oven for 20-25 minutes until crispy, shifting halfway.
PORK PARMIGIANA
When the beans are halfway, place a pan over a high heat with a drizzle of oil, a knob of butter, and the remaining rub. When hot, add the schnitzels and fry for 30-60 seconds per side until golden but not cooked through, basting in the butter as you go. On completion, transfer to a greased baking tray. Sprinkle over the ricotta, top with a few of the tomato slices, and some seasoning. Pop in the hot oven and roast for 1-2 minutes until the schnitzels are cooked through. On completion, remove from the oven and set aside to rest for a few minutes before serving.
BEAN SALAD
In a bowl, add the chopped sun-dried tomatoes, the roasted cannellini beans, the balsamic vinegar, a sweetener of choice (to taste), seasoning, and a drizzle of oil. Toss until fully combined.
SERVICE, CHEF!
Make a bed of the rinsed green leaves and top with the healthy pork parmigiana. Serve with the loaded bean salad alongside. Easy peasy, Chef!
Cannellini Beans - 60g
NOMU Provençal Rub - 5ml
Pork Schnitzel (without crumb) - 150g
Ricotta - 50g
Tomato - 1
Sun-dried Tomatoes - 20g
Balsamic Vinegar - 10ml
Green Leaves - 20g
CRUNCHY CANNELLINI
Preheat the oven to 200°C. Place the drained cannellini beans on a roasting tray. Coat in oil, some seasoning, and ½ the rub. Roast in the hot oven for 20-25 minutes until crispy, shifting halfway.
PORK PARMIGIANA
When the beans are halfway, place a pan over a high heat with a drizzle of oil, a knob of butter, and the remaining rub. When hot, add the schnitzels and fry for 30-60 seconds per side until golden but not cooked through, basting in the butter as you go. On completion, transfer to a greased baking tray. Sprinkle over the ricotta, top with a few of the tomato slices, and some seasoning. Pop in the hot oven and roast for 1-2 minutes until the schnitzels are cooked through. On completion, remove from the oven and set aside to rest for a few minutes before serving.
BEAN SALAD
In a bowl, add the chopped sun-dried tomatoes, the roasted cannellini beans, the balsamic vinegar, a sweetener of choice (to taste), seasoning, and a drizzle of oil. Toss until fully combined.
SERVICE, CHEF!
Make a bed of the rinsed green leaves and top with the healthy pork parmigiana. Serve with the loaded bean salad alongside. Easy peasy, Chef!
Cannellini Beans - 120g
NOMU Provençal Rub - 10ml
Pork Schnitzel (without crumb) - 300g
Ricotta - 100g
Tomato - 1
Sun-dried Tomatoes - 40g
Balsamic Vinegar - 20ml
Green Leaves - 40g
CRUNCHY CANNELLINI
Preheat the oven to 200°C. Place the drained cannellini beans on a roasting tray. Coat in oil, some seasoning, and ½ the rub. Roast in the hot oven for 20-25 minutes until crispy, shifting halfway.
PORK PARMIGIANA
When the beans are halfway, place a pan over a high heat with a drizzle of oil, a knob of butter, and the remaining rub. When hot, add the schnitzels and fry for 30-60 seconds per side until golden but not cooked through, basting in the butter as you go. On completion, transfer to a greased baking tray. Sprinkle over the ricotta, top with a few of the tomato slices, and some seasoning. Pop in the hot oven and roast for 1-2 minutes until the schnitzels are cooked through. On completion, remove from the oven and set aside to rest for a few minutes before serving.
BEAN SALAD
In a bowl, add the chopped sun-dried tomatoes, the roasted cannellini beans, the balsamic vinegar, a sweetener of choice (to taste), seasoning, and a drizzle of oil. Toss until fully combined.
SERVICE, CHEF!
Make a bed of the rinsed green leaves and top with the healthy pork parmigiana. Serve with the loaded bean salad alongside. Easy peasy, Chef!
Cannellini Beans - 180g
NOMU Provençal Rub - 15ml
Pork Schnitzel (without crumb) - 450g
Ricotta - 150g
Tomatoes - 2
Sun-dried Tomatoes - 60g
Balsamic Vinegar - 30ml
Green Leaves - 60g
CRUNCHY CANNELLINI
Preheat the oven to 200°C. Place the drained cannellini beans on a roasting tray. Coat in oil, some seasoning, and ½ the rub. Roast in the hot oven for 20-25 minutes until crispy, shifting halfway.
PORK PARMIGIANA
When the beans are halfway, place a pan over a high heat with a drizzle of oil, a knob of butter, and the remaining rub. When hot, add the schnitzels and fry for 30-60 seconds per side until golden but not cooked through, basting in the butter as you go. On completion, transfer to a greased baking tray. Sprinkle over the ricotta, top with a few of the tomato slices, and some seasoning. Pop in the hot oven and roast for 1-2 minutes until the schnitzels are cooked through. On completion, remove from the oven and set aside to rest for a few minutes before serving.
BEAN SALAD
In a bowl, add the chopped sun-dried tomatoes, the roasted cannellini beans, the balsamic vinegar, a sweetener of choice (to taste), seasoning, and a drizzle of oil. Toss until fully combined.
SERVICE, CHEF!
Make a bed of the rinsed green leaves and top with the healthy pork parmigiana. Serve with the loaded bean salad alongside. Easy peasy, Chef!
Cannellini Beans - 240g
NOMU Provençal Rub - 20ml
Pork Schnitzel (without crumb) - 600g
Ricotta - 200g
Tomatoes - 2
Sun-dried Tomatoes - 80g
Balsamic Vinegar - 40ml
Green Leaves - 80g
Woolies Products in this dish
