Crispy Pork Cranberry Salad

Crispy pork ingredients :

250 grams lean pork slices
1 egg
1/2 cup dry bread crumbs
1/4 cup crashed potato chips
Seasoned with salt, ground ginger and pepper

Dressing ingredients :

2 1/2 tablespoon cranberry jam
2 tablespoon apple cider vinegar
1 tablespoon sesame oil
1 tablespoon soysauce
1/2 tablespoon ground ginger
1 tablespoon lemon juice
dash of pepper

Salad ingredients :

3 cups baby spinach
3 cups butter lettuce
1 cup buttered mushrooms
1/2 cup thinly sliced red pepper
2 table spoon butter
1/4 cup thinly sliced onion
1/2 slivered almonds

Cooking Method:

In a medium size bowl beat egg with fork and add a pinch of salt. Season lean pork with salt, pepperand ground ginger on both sides of each pork slices.

In a square pan, combined bread crumbs and crashed potato chips. Dip each pork slices into the beaten egg.Then, press into your potato chips and bread crumbs mixture until each slice is evenly coated.

Place pork slices on a greased baking sheet. Bake in 425 oven temperature for about 18 to 25 minutes untilpork is fully cooked. Using a cutting board cut into1 inch size. Set it aside.

Using medium to low heat, melt butter into a heavy basesaucepan. Stir in the mushrooms into the heated butteruntil butter is evenly distributed to your mushrooms andit is slightly tender. Set it aside.

Whisk dressing ingredients in a medium size bowl untilsmooth. Combine baby spinach, lettuce, buttered mushrooms,onions and red bell pepper. Pour over the dressing. Tossyour salad mixture gently, add crispy pork slices on topof your salad and sprinkle it with slivered almonds.

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