Monkeyboy Schnitzel
- 16 ounces pork loin
- 2 eggs
- Italian seasoned breadcrumbs (for dredging)
- 12 ounces mushrooms
- 1 tablespoon balsamic vinegar
- 4 tablespoons extra virgin olive oil
- 4 ounces heavy cream
- 1 small lemon
- kosher salt
- fresh ground pepper
- 2 tablespoons butter
- Place pork loins on cutting board and beat thin with mallet.
- For quicker prep ask butcher to run through tenderizer twice (2x) before bringing home.
- Salt and pepper each side of flatten loins.
- Scramble two eggs in mixing bowl.
- Dredge loins in egg mixture.
- Place dredged loins in bread crumbs being sure to coat totally.
- Fry loins over medium heat in 3 Tbs.
- of Extra-virgin olive oil.
- Pork loin will cook quickly because it is very thin.
- Approximately 2 minutes on each side.
- In a separate pan use remaining Extra-virgin olive oil combined with butter to cook your mushrooms.
- As your mushrooms absorbs butter add cream and balsamic vinegar to pan.
- Turn heat down to simmer and let reduce slightly.
- Add Salt and Pepper to taste.
- Slice lemon into quarters.
- Plate Schniztel and use the juice of one lemon quarter on each piece.
- Top with Mushroom sauce.
pork loin, eggs, italian seasoned breadcrumbs, mushrooms, balsamic vinegar, extra virgin olive oil, heavy cream, lemon, kosher salt, fresh ground pepper, butter
Taken from www.food.com/recipe/monkeyboy-schnitzel-270872 (may not work)