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Before you jump to Brad's schnitzel oskar recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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We hope you got benefit from reading it, now let’s go back to brad's schnitzel oskar recipe. You can have brad's schnitzel oskar using 18 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Brad's schnitzel oskar:
- Get 2 center cut boneless pork loin chops
- You need 1/2 lb 41-60 count pre cooked shrimp
- Use 1 bunch medium sized asparagus
- Take 1 pkg Bernaise sauce mix
- Provide canola oil
- Use harissa infused Olive oil
- Provide herb infused balsamic vinegar
- Use rice vinegar
- Get lemon pepper
- Provide Mrs dash seasoning
- Take Himalayan pink salt
- Provide black pepper
- Provide 1 cup Italian seasoned bread crumbs
- Take powdered chicken bouillon
- You need 1 xl egg, beaten
- Use paprika
- Take mccormicks Montreal steak seasoning
- Prepare minced roasted garlic
Steps to make Brad's schnitzel oskar:
- 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
- Tenderize the chops. Either with a mallet or with a knife. Chopping in one direction and then perpendicular. Both sides
- Mix bread crumbs, lemon pepper, Mrs dash, and 1 tbs bouillon. Place on a plate. Beat egg in a bowl.
- 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.
- Heat enough canola oil to cover the bottom of a large skillet.
- Meanwhile, prepare the Bernaise to pkg instructions.
- Dredge chops in crumbs, then egg, then back in crumbs. Let sit for a few minutes
- When oil is hot, fry chops until brown on both sides. Remove and drain on paper towels.
- 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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