Pork Schnitzel Recipe
poached egg, frisée salad, bacon, sauce charcutière (gf)(df available)
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Ingredients
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Pork Schnitzel
Poached Eggs
Frisée Salad
Sauce Charcutière
Method
Pork Schnitzel
- 1
Prepare the Pork
Butterfly the pork loin pieces to create thin cutlets. Use a meat mallet to pound them to about 1/4 inch thickness. Season both sides with salt and black pepper.
- 2
- 3
Fry the Schnitzel
In a large skillet, heat vegetable oil over medium-high heat. Fry the breaded schnitzel in batches for about 3-4 minutes on each side until golden brown and cooked through. Drain on paper towels.
Poached Eggs
- 4
Poach the Eggs
Bring a pot of water to a gentle simmer and add white vinegar. Crack each egg into a small bowl, then gently slide it into the water. Cook for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.
Frisée Salad
- 5
Prepare the Salad
In a skillet, cook the bacon slices until crispy. Remove and chop into bite-sized pieces. In a bowl, combine frisée lettuce, cherry tomatoes, cooked bacon, olive oil, lemon juice, salt, and pepper. Toss gently to combine.
Sauce Charcutière
- 6
Make the Sauce
In a saucepan, sauté chopped shallots until translucent. Add white wine and simmer until reduced by half. Stir in Dijon mustard and beef stock, simmer until thickened. Season with salt and black pepper to taste.
