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Recipe: Pork Schnitzel Benedict with Crispy Cut up Pea and Lentil Muffins

Passion for Pork
Sharman – Saturday, January 30, 2021

Pork Schnitzel Benedict

When chef Doreen Prei shares a brunch recipe it’s positive to be something however primary. As a part of Style Alberta‘s digital Vacation Kitchen Get together, chef Prei took inspiration from her German heritage and her love of native Alberta substances for a decadent brunch dish – Pork Schnitzel Benedict. Think about a pork schnitzel served atop crispy break up pea and lentil muffins, topped with a poached egg and hollandaise, and accompanied with just a little spoonful of the cranberry and Brussels sprout relish. There are a number of parts to this dish, which which could be made upfront, however all of the steps are easy sufficient if you happen to guarantee you may have all of your substances available.

Pork Schnitzel

  • 2 slices of pork loin, pounded very skinny (both you should utilize parchment paper or cling movie)
  • 1 tablespoon flour
  • 1 egg, overwhelmed
  • 3 tablespoons panko breadcrumbs (sieve the left-over breadcrumbs and retailer in container and
  • maintain within the freezer on your subsequent recipe)
  • Salt and pepper
  • Canola oil for frying


  1. Place a slice of pork loin both on parchment paper or cling movie and canopy with the
    parchment paper or cling movie. Use a meat tenderizer to pound the pork very gently. It
    shouldn’t be ripped simply pounded as skinny as potential. Season with salt and pepper on
    each side.
  2. Use 3 plates, one for the flour, one for the overwhelmed egg, one for the panko. Toss the
    pounded pork loin into the flour first, then within the egg and eventually via the panko.
    Make sure that it’s effectively tossed on all sides via all these completely different layers.
  3. Warmth up a non-stick pan to medium warmth. As soon as scorching, add the canola oil and shortly fry the
    pork schnitzel on each side within the scorching oil. The cooking time is quick, 2-3 minutes on every
    aspect. Place them on a paper towel and serve on prime of the break up pea and lentil cake. High
    with the poached egg and hollandaise. Add just a little spoonful of the cranberry and Brussels
    sprout relish.

Crispy Cut up Pea and Lentil Muffins

  • ½ cup cooked lentils
  • ¾ cup cooked break up peas
  • 1 egg
  • Salt and pepper to style
  • 2 sprigs of inexperienced onions, reduce small in rings
  • ½ cup all function flour
  • ½ inexperienced chili, chopped high-quality (elective)
  • canola oil for frying


  1.  Add lentils in a pot with salted water and prepare dinner till gentle. Quiet down for at the least 15
    minutes and smash flippantly with a fork.
  2.  Add Cut up peas in a pot of salted water and prepare dinner till gentle. Quiet down for at the least 15
    minutes and smash with a fork.
  3.  In a medium bowl mix all substances. Add flour slowly on the finish.
  4.  Warmth up a non-stick frying pan to a medium warmth and canopy with canola oil on the pan is
    scorching. Use a heaped tablespoon for every cake and fry till golden on all sides.

Cranberry and Brussels Sprout Relish

  • 200 g frozen or recent cranberries
  • 4 oranges, squeezed
  • 1 lemon
  • ½ crimson onion, sliced
  • Additional virgin olive oil
  • sugar to style
  • salt
  • 5 heads of Brussels sprouts, washed, cleaned and shredded high-quality
  • Cranberry Pear Vinegar to style (from Evoolution)


  1.  Warmth up a frying pan at medium warmth. As soon as scorching add 4 tablespoons of olive oil.
  2. Add the onions and prepare dinner till caramelized. Season the onions with salt
  3. Add the cranberries and mud these substances with sugar and season with salt.
  4. Add half of the orange juice and switch the warmth to low. Continually stir and prepare dinner till the
    cranberries are falling aside.Add just a little little bit of lemon juice, the cranberry pear vinegar and stir within the shredded Brussels sprouts and regulate the sweetness. You may need to add extra sugar, orange juice or salt.

Poached Eggs

  • 200 ml white wine vinegar
  • 2 eggs
  • 1 l water


  1. Deliver a small pot, deep sufficient to poach the eggs in, with 1 l of water and the vinegar to
    a boil. Flip the warmth all the way down to medium in order that the water doesn’t boil anymore.
  2. Crack the eggs and place every egg in a small bowl or ramekin. As soon as the water simmers,
    take a whisk and whisk the water actually quick. Drop the eggs within the rotating water. This
    will enable them to maintain their form with out the egg white dropping down flat to the
    floor of your pot.
  3.  Permit the eggs to prepare dinner for at the least 3 minutes. Take a ladle and examine their consistency. Cook dinner to desired liking (soft-hard).



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