Pork Schnitzel with Mussel Salsa

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!