Pork Schnitzel with Arugula Salad
Submitted by Jacob Denault
About the cook: I am 29 years old from Chicago, IL and the owner of ALMA food truck. After working in more traditional kitchens, I took the leap into the food truck world and travel the country doing music festivals and large scale events.
About the dish: This is my take on my Grandmas breaded pork loin. It is perfect for a sandwich or served as is.
National Origin: German
Estimated Time: Under 30 Minutes
8 oz Pork Loin, thin cut to 4 individual cuts
AP Flour, for dredging
1 egg, for egg wash
1 cup breadcrumbs, fine ground
1 tbs butter
1 tbs chopped chervil
1 lemon, zest and juice
salt and pepper, to taste
4 oz Arugula
1 breakfast radish, sliced thin
2 tbs celery hearts, rough chopped
1 clove of garlic
1 tbs olive oil
1 tbs parsley, rough chopped
For the Pork Loin, pound thin each cutlet. Next make a standard dredge station with the all purpose flour seasoned with salt and pepper, the beaten egg for egg wash, and the breadcrumbs that are seasoned with salt and pepper, lemon zest, and chervil. Take the pork and dredge in the flour first, then dip in the egg wash, and lastly coated in breadcrumbs. Pan fry the cutlets on medium heat in butter or oil of choice until nice and golden brown, it will take roughly 5 minutes per side.
For the Arugula Salad Dressing: Mince the garlic and add the lemon juice, parsley, olive oil, salt and pepper. Toss the arugula, radish, and celery hearts in the dressing, check seasoning for taste.
Lastly top the Arugula salad on your golden brown and crispy pork cutlets and dig in!