MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sheet-Pan Crispy Pork Schnitzel
Categories: Pork, Breads
Yield: 4 Servings
1/2 c Extra-virgin olive oil;
- +1 tb, more for greasing
Baking sheet
1/3 c All-purpose flour
2 lg Eggs
2 ts Garlic; minced
2 tb Mayonnaise
2 c Panko breadcrumbs
2 Boneless pork loin chops
- (1" thick); halved across,
- pounded to 1/8" thickness
Salt & black pepper
2 Lemons
1 tb Capers; fine chopped
1 tb Caper brine
2 tb Parsley; fine chopped
14 oz Can whole hearts of palm;
- drained, cylinders halved
- lengthwise, each half thin
- sliced on the bias
1 c Celery; fine chopped
8 oz Cherry tomatoes; halved
Set oven @ 400 F/205 C. Lightly grease a rimmed baking sheet.
Separately place flour and eggs in 2 shallow bowls. Beat the eggs,
then stir in the garlic. In a 3rd shallow bowl, whisk 3 tb of the
oil with mayonnaise until well blended, then add breadcrumbs and
mix with your fingers until there are no clumps, and oil is evenly
distributed.
Season pork with salt and pepper. Working with one piece at a time,
dredge in flour (shake off excess), dip in egg (shake off excess)
and dredge in breadcrumbs, pressing to adhere. Transfer to the
prepared baking sheet. Bake until golden and crispy, about 20 to
25 minutes. Season with salt and pepper.
Meanwhile, in a large bowl combine the remaining 6 tb oil, 2 tb
lemon juice from 1 lemon, capers, caper brine, and parsley, and
whisk until well blended. Season with salt and pepper. Add hearts
of palm, celery and tomatoes and toss to evenly coat.
Divide schnitzel and salad on 4 serving plates, cut the other lemon
into wedges and serve alongside.
Recipe by Kay Chun
Recipe FROM:
https://cooking.nytimes.com
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