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
- 1
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.
- 2
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.
- 3
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.
- 4
Make the Lemon Vinaigrette
In a small bowl, whisk together lemon juice, Dijon mustard, honey, salt, and pepper.
- 5
Serve
Plate the schnitzel alongside the herbed risotto and green beans. Drizzle with lemon vinaigrette before serving.