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Brad's schnitzel oskar This is my take on a dish served at a local schnitzel house. Brad's schnitzel oskar step by step. Cut off the bottom third of the asparagus.
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Composition Brad's schnitzel oskar:
- Provide 2 center cut boneless pork loin chops
- Provide 1/2 lb for 41-60 count pre cooked shrimp
- You need 1 bunch medium sized asparagus
- Require 1 pkg of Bernaise sauce mix
- Prepare of canola oil
- Prepare harissa infused Olive oil
- Take for herb infused balsamic vinegar
- Require rice vinegar
- Make ready lemon pepper
- Give - Mrs dash seasoning
- You need Himalayan pink salt
- Provide for black pepper
- Require 1 cup for Italian seasoned bread crumbs
- Prepare for powdered chicken bouillon
- You need 1 xl egg, beaten
- Take - paprika
- Take of mccormicks Montreal steak seasoning
- Provide minced roasted garlic
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Brad's schnitzel oskar instructions:
- First prepare the asparagus. Cut off the bottom third of the asparagus. Place in a baking dish. Drizzle with olive oil, and balsamic vinegar. Add 1 tsp minced roasted garlic. Sprinkle with Montreal steak seasoning. Toss and place in the oven at 400. Roast for 20 minutes stir occasionally
- Tenderize the chops. Either with a mallet or with a knife. Chopping in one direction and then perpendicular. Both sides
- Mix bread crumbs, lemon pepper, Mrs dash, and 1 tbs bouillon. Place on a plate. Beat egg in a bowl.
- Marinade the shrimp, place in a bowl. Drizzle with harissa oil, 1/2 tsp rice vinegar, lemon pepper. Add a touch of pink salt. A little Mrs dash, and black pepper. Let sit. Stir occasionally.
- Heat enough canola oil to cover the bottom of a large skillet.
- Meanwhile, prepare the Bernaise to pkg instructions.
- Dredge chops in crumbs, then egg, then back in crumbs. Let sit for a few minutes
- When oil is hot, fry chops until brown on both sides. Remove and drain on paper towels.
- To plate, place schnitzel on a plate, sprinkle with paprika. Top with shrimp. Add a few asparagus spears. Drizzle Bernaise on top
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