
Pork Schnitzel with Mussel Salsa
2h 55m
A mega umami packed combo of Pork Schnitzel with Mussel Salsa! The combination of seafood and meat, with sour and salty flavors is magic.
This unique and flavorful dish is perfect for special occasions, like dinner parties or whenever your loved ones are coming over for lunch!
Melt 1 cup of unsalted butter over medium heat in a saucepan. Cook 20m stirring occasionally. Butter will take on the color of hazelnuts when ready
Transfer brown butter to a bowl to cool down
The Brown Butter is ready
Rinse and remove beards from 1 kg of black mussels
Bring 1 cup of vegetable stock to boil
Add mussels. Cover with lid
Simmer the mussels until they open. Strain and reserve stock
Melt 1 tbsp of butter on low heat. Add 5 chopped garlic cloves and 2 tbsp of diced onion
Add 1 tbsp of yellow mustard seeds
Add the reserved stock and 1⅓ tbsp of apple cider vinegar
Reduce by ⅔
Add ¼ cup of brown butter and stir to combine. Remove from the heat
Pick ¼ bunch of parsley. Chop
Slice stalks from ¼ bunch of flat leaf parsley
Pick mussel meat and transfer to bowl. Add brown butter mixture
Add the sliced parsley, 1 tbsp of capers and mix to combine. The Mussel Salsa Verde is ready
Remove the skin from 2 pork chops, leaving the fat on
Line the work surface with cling film
Place a pork chop on the surface
Cover the pork chop with cling film
Beat the pork chop until it flattens
In a container with 2½ cups of water, add 1⅓ tbsp of salt
Blend well to make brine
Place pork chops in brine for 90m
Remove pork chops from brine, dry and season both sides with salt to taste
Season pork chops on both sides with black pepper to taste
Crack 2 eggs
Add 1 cup of milk
Whisk together until homogenous
Dredge pork chops in a bowl with 2¼ cup of cornstarch
Dip pork chops in egg and milk mix and coat evenly
Dredge pork chops in a bowl with 2 cups of Panko breadcrumbs
Heat 1 L of vegetable oil to 175 °C
When the oil is hot, fry the pork chops 4m until golden
Flip and fry for 4m
Transfer the pork chops to the wire rack. Allow to rest 3m
Slice down the side of the bone
Slice across the loin into pieces
Plate the loin and the bone
Garnish with Mussel Salsa Verde
The Pork Schnitzel with Mussel Salsa is ready! Dig in!
Yield 2 people
Brown Butter
Unsalted Butter
1 cup
Mussel Salsa Verde
Mussel
1 kgCaper
1 tbspMustard Seeds
1 tbspParsley
¼ bunchApple Cider Vinegar
1⅓ tbspVegetable Stock
1 cupDiced Onion
2 tbspChopped Garlic
5 clovesButter
1 tbspFlaky Salt
to taste
Pork Chop Schnitzel
Pork Chop
2Panko
2 cupsEgg
2Milk
250 mlCornstarch
2¼ cupsVegetable Oil
1 LGround Black Pepper
to tasteSalt
1⅓ tbspWater
2½ cups
Equipment
Knife
Cutting Board
Container
Bowl
Cling Film
Hand Blender
Frying Pan
Wire Rack