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Pork Schnitzel With Grilled Vidalia Onion Salad, Peanuts and Parsley - from Shaun's
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2008 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
In a story on pairing beer and food we featured chef Shaun Doty’s take on Austrian or German schnitzel from the menu at his restaurant, Shaun’s. Prepared with flavorful Berkshire pork (available at specialty markets), breaded and lightly fried and topped with a salad that combines the flavors of Vidalia onions and peanuts, it’s perfect fall seasonal fare, worthy of Oktoberfest celebrations or a simple weekend supper. Pair with a hearty, malty Oktoberfest, marzen or biere de garde.
-- Bob Townsend, for the Journal-Constitution
Hands on time: 40 minutes Total time: 40 minutes Serves: 4
Ingredients:
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FOR THE ONION SALAD:
2 Vidalia onions, sliced into 1/4-inch rings
1 tablespoon extra-virgin olive oil
1/2 cup shaved Parmigiano- Reggiano cheese
1/4 cup coarsely chopped Italian parsley
1 tablespoon peanut oil
Salt and freshly ground black pepper
1/4 cup dry roasted peanuts, coarsely chopped
FOR THE PORK SCHNITZEL:
1 pound pork tenderloin
Salt and pepper
1/2 cup all-purpose flour
2 eggs, beaten
2 cups panko (Japanese bread crumbs)
1/4 cup vegetable oil, divided
2 lemons, sliced into wedges
Instructions:
To prepare the onion salad:
Preheat a grill to high. Skewer onion rings and blanch in boiling, salted water for about 3 minutes. Remove, brush onions with olive oil and grill for 2 to 3 minutes, or until lightly charred, but still somewhat crisp. Coarsely chop onions and place in a bowl. Add cheese, parsley and peanut oil. Season with salt and pepper and toss to combine. Top with peanuts and reserve.
To prepare the pork:
Cut pork into 4 (4-ounce) portions. Pound to scaloppine (thin cutlets) about 1/4-inch thick. Season both sides with salt and pepper. Working with 1 cutlet at a time, dust with flour, coat with egg and dredge in panko until thoroughly coated.
In a preheated large skillet, add 2 tablespoons oil and brown pork on each side until golden, about 2 to 3 minutes per side. You will probably have to do this in 2 or more batches. Keep pork warm while cooking remaining schnitzels, adding remaining oil as necessary.
Divide the pork schnitzels onto pre-warmed plates. Divide onion salad equally atop schnitzels. Garnish with lemon wedges and serve immediately.
Preheat a grill to high. Skewer onion rings and blanch in boiling, salted water for about 3 minutes. Remove, brush onions with olive oil and grill for 2 to 3 minutes, or until lightly charred, but still somewhat crisp. Coarsely chop onions and place in a bowl. Add cheese, parsley and peanut oil. Season with salt and pepper and toss to combine. Top with peanuts and reserve.
To prepare the pork:
Cut pork into 4 (4-ounce) portions. Pound to scaloppine (thin cutlets) about 1/4-inch thick. Season both sides with salt and pepper. Working with 1 cutlet at a time, dust with flour, coat with egg and dredge in panko until thoroughly coated.
In a preheated large skillet, add 2 tablespoons oil and brown pork on each side until golden, about 2 to 3 minutes per side. You will probably have to do this in 2 or more batches. Keep pork warm while cooking remaining schnitzels, adding remaining oil as necessary.
Divide the pork schnitzels onto pre-warmed plates. Divide onion salad equally atop schnitzels. Garnish with lemon wedges and serve immediately.
Notes:
Photo by Alison Church / Special
Nutrition:
Per serving: 618 calories (percent of calories from fat, 51), 39 grams protein, 37 grams carbohydrates, 3 grams fiber, 36 grams fat (7 grams saturated), 188 milligrams cholesterol, 475 milligrams sodium.
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