Subj : 100 Easy Dinners - 67
To   : All
From : Dave Drum
Date : Thu Dec 05 2024 07:34 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sheet-Pan Crispy Pork Schnitzel
 Categories: Pork, Breads
      Yield: 4 servings
 
    1/2 c  + 1 tb extra-virgin olive
           - oil; more for greasing
           Baking sheet
    1/3 c  All-purpose flour
      2 lg Eggs
      2 ts Minced garlic
      2 tb Mayonnaise
      2 c  Panko breadcrumbs
      2    (1" thick) boneless pork
           - loin chops; halved across,
           - pounded to 1/8" thickness
           Salt & black pepper
      2    Lemons
      1 tb Fine chopped capers
      1 tb Caper brine
      2 tb Fine chopped parsley
     14 oz Can whole hearts of palm;
           - drained, cylinders halved
           - lengthwise, each half thin
           - sliced on the bias
      1 c  Fine chopped celery
      8 oz Cherry tomatoes; halved
 
  Set oven @ 400ºF/205ºC. Lightly grease a rimmed baking
  sheet.
  
  Separately place flour and eggs in two shallow bowls.
  Beat the eggs, then stir in the garlic. In a third
  shallow bowl, whisk 3 tablespoons 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
  tablespoons oil, 2 tablespoons 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.
  
  By: Kay Chun
  
  Yield: 4 Servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Maybe oysters make themselves tasty because they're altruistic.
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