Pork Schnitzel Salad
From Carrie Morey's Hot Little Suppers cookbook
- For the Breading
- • 1 egg
- • 1 cup of milk
- • 1 tsp of crushed red pepper
- • Salt and pepper
- • 1 1/4 cup breadcrumbs mixed with below and 1/4 reserved to add in half way though the breading process
- • 1/4 cup parmesan cheese
- • 1 lemon zested
- • Salt and pepper liberal amounts
- • 2 tablespoons of Dijon mustard coating on the pork chops
- • 4 thin cut pork chops
- • 3/4 cup of oil(canola or your choice) for frying
- • Arugula
- • 1/2 cup toasted pine nuts
- • Freshly grated parmesan cheese
- • Sliced lemon wedges
I love pork...
Lately, I have been craving a pork schnitzel! I whipped up this dish for family supper and tossed it over a salad with toasted pine nuts and my homemade Lemon Dijon Mustard Vinaigrette and – chef's kiss! – it is so so good!
- In a bowl, create your breading wash by whisking your egg. Add milk, crushed red pepper, salt and pepper.
- In a second bowl, mix the breadcrumbs, parmesan cheese, lemon zest, and salt and pepper.
- Set both bowls aside.
- Place pork chops between two pieces of parchment paper. Pound until very thin – about half their original thickness.
- Coat your thinned pork chops with Dijon mustard on both sides.
- One by one, dip the pork chops in the egg/milk mixture, then the breadcrumb mixture to evenly coat the pork chop.
- Once coated, set aside.
- Pour oil in a cast iron or frying pan on medium high heat. Use a thermometer to heat your oil to 350 degrees. Place pork chops one by one into the hot oil - do not crowd the pan. Let pork chops fry for 3 minutes (You'll have to resist the urge to touch them!). Flip the pork chops and let them fry for another two minutes or until gold brown.
- Remove from pan and let rest.
- In a separate pan, toast pine nuts on low for approximately 5-7 minutes, shaking them around until golden brown.
- Place your arugula in a bowl and dress it with your favorite dressing. I use my lemon dijon vinaigrette (linked above).
- Place the chops on the arugula salad, and sprinkle with salt and pepper, pine nuts, and freshly grated parmesan cheese. Serve with lemon wedges and a buttermilk biscuit or cheese & chive biscuit!