Thursday, January 19, 2017

Pork Schnitzel


A few years ago, my hubby and I tried a new restaurant out for Valentine's Day. The restaurant was fantastic, but then, I've come to expect nothing less than that from a Bartolotta restaurant. My hubby had pork schnitzel with arugula, shaved mushrooms, a fried egg, and Foenegreek gouda for his entree and it was delicious. So delicious, in fact, that I had to work at recreating it so we could have it at home with the kids. Here is my version of the Rumpus Room's pork schnitzel.

Pork Schnitzel

  • 8 - 5 oz boneless pork chops, pounded out to 1/2" thick (by the way, this is a great stress reliever)
  • 3 oz mini pretzels (I've used regular and gluten free, both work fine)
  • 2 large eggs
  • 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

Directions
  1. 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.
  2. Grind pretzels in a food processor till the consistency of bread crumbs and place in one breading tray.
  3. Whisk eggs together in a second breading tray. (I have the Pampered Chef coating trays and they work really well for this.)
  4. Toss spinach and arugula with dressing to taste (start with 1/2 the dressing and work your way up as you taste it).
  5. Lightly salt and pepper both sides of each pork chop. Dip in egg and then pretzel crumbs. 
  6. 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.
  7. Fry or poach your eggs.
  8. Plate your pork chops, top with spinach and arugula salad, and egg. Sprinkle with parmesan. Enjoy!

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