Pork Schnitzel Recipe
Breaded pork loin with herbed risotto, French cut green beans, and a lemon vinaigrette.
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Ingredients
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Pork Schnitzel and Accompaniments
Method
Preparation Steps
Prepare the Pork Schnitzel
Season the pork loin slices with salt and pepper. Dredge each slice in flour, dip in beaten eggs, and coat with breadcrumbs. Heat olive oil in a large skillet over medium-high heat and fry the schnitzels until golden brown on both sides. Remove and drain on paper towels.
Make the Herbed Risotto
In a saucepan, heat chicken broth and keep warm. In a separate pan, toast Arborio rice in olive oil for a few minutes. Gradually add warm broth, stirring continuously until absorbed. Stir in Parmesan cheese and chopped parsley and season with salt and pepper.
Prepare the Green Beans
Blanch the French cut green beans in boiling water for 3-4 minutes, then drain and transfer to ice water to stop cooking. Sauté briefly in olive oil and season with salt and pepper.
Make the Lemon Vinaigrette
In a small bowl, whisk together lemon juice, Dijon mustard, honey, salt, and pepper.
Serve
Plate the schnitzel alongside the herbed risotto and green beans. Drizzle with lemon vinaigrette before serving.
