Pork Schnitzel
- 8 - 5 oz boneless pork chops, pounded out to 1/2" thick (by the way, this is a great stress reliever)
- 4 oz pretzels sticks (I've used regular and gluten free, both work fine)
- 3 large eggs (for breading)
- salt and pepper to taste
- oil (for frying or baking)
- 8 eggs, overeasy or poached
- shredded or shaved parmesan
- 5 oz baby spinach and arugula
- lemon vinaigrette
- 1 lemon, zested & juiced
- 1 clove garlic, grated on a microplane (zester)
- 1/4 teaspoon Kosher salt
- 1/2 teaspoon dried oregano
- 1/4 cup olive oil
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon mustard powder
- 2 tablespoons red wine vinegar
- If baking, preheat oven to 425 degrees F and coat a large baking sheet with oil. If pan frying, heat oil to 375 degrees F in a cast iron skillet.
- Grind pretzels in a food processor till the consistency of bread crumbs and place in one breading tray.
- Whisk eggs together in a second breading tray. (I have the Pampered Chef coating trays and they work really well for this.)
- Toss spinach and arugula with dressing to taste (start with 1/2 the dressing and work your way up as you taste it).
- Lightly salt and pepper both sides of each pork chop. Dip in egg and then pretzel crumbs.
- If baking, place breaded chops on baking sheet and lightly spray with oil. Bake for 16 minutes, flipping halfway through. If frying, place breaded chops into oil and fry for 4-5 minutes per side. Place on cooling rack over paper towel.
- Fry or poach your eggs.
- Plate your pork chops, top with spinach and arugula salad, and egg. Sprinkle with parmesan. Enjoy!
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