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      Title: Sheet-Pan Crispy Pork Schnitzel
 Categories: Pork, Breads
      Yield: 4 Servings

    1/2 c  Extra-virgin olive oil;
           - +1 tb, more for greasing
           Baking sheet
    1/3 c  All-purpose flour
      2 lg Eggs
      2 ts Garlic; minced
      2 tb Mayonnaise
      2 c  Panko breadcrumbs
      2    Boneless pork loin chops
           - (1" thick); halved across,
           - pounded to 1/8" thickness
           Salt & black pepper
      2    Lemons
      1 tb Capers; fine chopped
      1 tb Caper brine
      2 tb Parsley; fine chopped
     14 oz Can whole hearts of palm;
           - drained, cylinders halved
           - lengthwise, each half thin
           - sliced on the bias
      1 c  Celery; fine chopped
      8 oz Cherry tomatoes; halved

  Set oven @ 400 F/205 C. Lightly grease a rimmed baking sheet.

  Separately place flour and eggs in 2 shallow bowls. Beat the eggs,
  then stir in the garlic. In a 3rd shallow bowl, whisk 3 tb of the
  oil with mayonnaise until well blended, then add breadcrumbs and
  mix with your fingers until there are no clumps, and oil is evenly
  distributed.

  Season pork with salt and pepper. Working with one piece at a time,
  dredge in flour (shake off excess), dip in egg (shake off excess)
  and dredge in breadcrumbs, pressing to adhere. Transfer to the
  prepared baking sheet. Bake until golden and crispy, about 20 to
  25 minutes. Season with salt and pepper.

  Meanwhile, in a large bowl combine the remaining 6 tb oil, 2 tb
  lemon juice from 1 lemon, capers, caper brine, and parsley, and
  whisk until well blended. Season with salt and pepper. Add hearts
  of palm, celery and tomatoes and toss to evenly coat.

  Divide schnitzel and salad on 4 serving plates, cut the other lemon
  into wedges and serve alongside.

  Recipe by Kay Chun

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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