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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 Social gathering, chef Prei took inspiration from her German heritage and her love of native Alberta elements 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 a little bit spoonful of the cranberry and Brussels sprout relish. There are a number of elements to this dish, which which might be made prematurely, however all of the steps are easy sufficient in case you guarantee you’ve all of your elements readily available.

Pork Schnitzel
Elements:

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

Instructions:

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 attainable. Season with salt and pepper on
   either side.
2. Use 3 plates, one for the flour, one for the crushed egg, one for the panko. Toss the
   pounded pork loin into the flour first, then within the egg and finally via the panko.
   Ensure it’s nicely 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 rapidly fry the
   pork schnitzel on either 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 a little bit spoonful of the cranberry and Brussels
   sprout relish.

Crispy Cut up Pea and Lentil Muffins
Elements:

• ½ cup cooked lentils
• ¾ cup cooked break up peas
• 1 egg
• Salt and pepper to style
• 2 sprigs of inexperienced onions, minimize small in rings
• ½ cup all objective flour
• ½ inexperienced chili, chopped wonderful (non-compulsory)
• canola oil for frying

Instructions:

1.  Add lentils in a pot with salted water and cook dinner till delicate. Quiet down for no less than 15
   minutes and smash evenly with a fork.
2.  Add Cut up peas in a pot of salted water and cook dinner till delicate. Quiet down for no less than 15
   minutes and smash with a fork.
3.  In a medium bowl mix all elements. 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
Elements

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

Instructions:

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

Poached Eggs
Elements:

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

Instructions:

1. Carry a small pot, deep sufficient to poach the eggs in, with 1 l of water and the vinegar to
   a boil. Flip the warmth right 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 permit them to maintain their form with out the egg white dropping down flat to the
   floor of your pot.
3.  Permit the eggs to cook dinner for no less than 3 minutes. Take a ladle and examine their consistency. Prepare dinner to desired liking (soft-hard).