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Pork Schnitzel image
Pork Schnitzel

Source: Chef Jean-Paul Bourgeois

Where to Buy
PREP TIME

10 mins

COOK TIME

6 mins

SERVING SIZE

4

Pork Schnitzel image

What You’ll Need

4 Prairie Fresh USA Prime™ pork chops, pounded out to about ½ inch thick4 large eggs, beaten
2 cups flour, seasoned with salt and pepper
2 cups panko seasoned with salt and pepper1 cup lemon pepper seasoning1 cup oil for frying
Horseradish Black Pepper Cream and Vinegar Slaw Ingredients:4 cups green cabbage, thinly sliced2 cups purple cabbage, thinly sliced1 cup carrot, shredded½ cup pumpkin seeds*
½ cup almonds, slivered
½ cup apple cider vinegar
3 tablespoons sugar, granulated1 tablespoon sea salt3 tablespoons extra virgin olive oil1 teaspoon chili flakes1 small clove garlic grated
*Can substitute favorite seeds and nuts.
Horseradish Black Pepper Cream Ingredients:
1 cup sour cream1 tablespoon Dijon mustard½ cup horseradish, grated or 3 tablespoons prepared horseradish
2 tablespoons black pepper, ground fresh1 teaspoon sugar, granulated1 lemon, juiced1 tablespoon apple cider vinegar

Directions

Season pork chops with lemon pepper. Prepare dredging station with seasoned flour on a plate, eggs in bowl and seasoned panko on another plate. Coat chops in flour and place in bowl with eggs, covering entire chop. Press chop in the seasoned panko on both sides. Repeat for each chop.

In a skillet, heat oil to 375 F. Place chops in oil and cook for about 3 minutes on each side until golden brown. Remove from heat and sprinkle with salt.

Serve with Horseradish Black Pepper Cream and Vinegar Slaw.

To make slaw: In a bowl, combine all ingredients and set aside for at least 2 hours.

To make horseradish black pepper cream: In a bowl, combine all ingredients. Set aside and chill. Combine with slaw and serve.


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