Brad's schnitzel oskar

Name: Brad's schnitzel oskar
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 center cut boneless pork loin chops; 1/2 lb 41-60 count pre cooked shrimp; 1 bunch medium sized asparagus; 1 pkg Bernaise sauce mix; canola oil; harissa infused Olive oil; herb infused balsamic vinegar; rice vinegar; lemon pepper; Mrs dash seasoning; Himalayan pink salt; black pepper; 1 cup Italian seasoned bread crumbs; powdered chicken bouillon; 1 xl egg, beaten; paprika; mccormicks Montreal steak seasoning; minced roasted garlic

wingmaster835 @wingmaster

Sequim Washington

This is my take on a dish served at a local schnitzel house. This dish was the preference of King oscar II reigning sweden from 1872 to 1907.

wingmaster835 @wingmaster

Sequim Washington

This is my take on a dish served at a local schnitzel house. This dish was the preference of King oscar II reigning sweden from 1872 to 1907.

Saved

Ingredients

45 mins

2 servings

2center cut boneless pork loin chops
1/2 lb41-60 count pre cooked shrimp
1 bunchmedium sized asparagus
1 pkgBernaise sauce mix
canola oil
harissa infused Olive oil
herb infused balsamic vinegar
rice vinegar
lemon pepper
Mrs dash seasoning
Himalayan pink salt
black pepper
1 cupItalian seasoned bread crumbs
powdered chicken bouillon
1xl egg, beaten
paprika
mccormicks Montreal steak seasoning
minced roasted garlic

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Steps

45 mins

1

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
2

Tenderize the chops. Either with a mallet or with a knife. Chopping in one direction and then perpendicular. Both sides
3

Mix bread crumbs, lemon pepper, Mrs dash, and 1 tbs bouillon. Place on a plate. Beat egg in a bowl.
4

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.
5

Heat enough canola oil to cover the bottom of a large skillet.
6

Meanwhile, prepare the Bernaise to pkg instructions.
7

Dredge chops in crumbs, then egg, then back in crumbs. Let sit for a few minutes
8

When oil is hot, fry chops until brown on both sides. Remove and drain on paper towels.
9

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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Cooksnaps

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wingmaster835 @wingmaster

on August 05, 2016 14:19

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.