Pork Schnitzel Benedict
When chef Doreen Prei shares a brunch recipe it is sure to be anything but basic. As part of Taste Alberta‘s virtual Holiday Kitchen Party, chef Prei took inspiration from her German heritage and her love of local Alberta ingredients for a decadent brunch dish – Pork Schnitzel Benedict. Imagine a pork schnitzel served atop crispy split pea and lentil cakes, topped with a poached egg and hollandaise, and accompanied with a little spoonful of the cranberry and Brussels sprout relish. There are several components to this dish, which which can be made in advance, but all the steps are simple enough if you ensure you have all your ingredients on hand.
- 2 slices of pork loin, pounded very thin (either you can use parchment paper or cling film)
- 1 tablespoon flour
- 1 egg, beaten
- 3 tablespoons panko breadcrumbs (sieve the left-over breadcrumbs and store in container and
- keep in the freezer for your next recipe)
- Salt and pepper
- Canola oil for frying
- Place a slice of pork loin either on parchment paper or cling film and cover with the
parchment paper or cling film. Use a meat tenderizer to pound the pork very gently. It
should not be ripped just pounded as thin as possible. Season with salt and pepper on
- Use 3 plates, one for the flour, one for the beaten egg, one for the panko. Toss the
pounded pork loin into the flour first, then in the egg and at last through the panko.
Make sure it’s well tossed on all sides through all these different layers.
- Heat up a non-stick pan to medium heat. Once hot, add the canola oil and quickly fry the
pork schnitzel on both sides in the hot oil. The cooking time is fast, 2-3 minutes on each
side. Place them on a paper towel and serve on top of the split pea and lentil cake. Top
with the poached egg and hollandaise. Add a little spoonful of the cranberry and Brussels
Crispy Split Pea and Lentil Cakes
- ½ cup cooked lentils
- ¾ cup cooked split peas
- 1 egg
- Salt and pepper to taste
- 2 sprigs of green onions, cut small in rings
- ½ cup all purpose flour
- ½ green chili, chopped fine (optional)
- canola oil for frying
- Add lentils in a pot with salted water and cook until soft. Cool down for at least 15
minutes and smash lightly with a fork.
- Add Split peas in a pot of salted water and cook until soft. Cool down for at least 15
minutes and smash with a fork.
- In a medium bowl combine all ingredients. Add flour slowly at the end.
- Heat up a non-stick frying pan to a medium heat and cover with canola oil on the pan is
hot. Use a heaped tablespoon for each cake and fry until golden on each side.
Cranberry and Brussels Sprout Relish
- 200 g frozen or fresh cranberries
- 4 oranges, squeezed
- 1 lemon
- ½ red onion, sliced
- Extra virgin olive oil
- sugar to taste
- 5 heads of Brussels sprouts, washed, cleaned and shredded fine
- Cranberry Pear Vinegar to taste (from Evoolution)
- Heat up a frying pan at medium heat. Once hot add 4 tablespoons of olive oil.
- Add the onions and cook until caramelized. Season the onions with salt
- Add the cranberries and dust these ingredients with sugar and season with salt.
- Add half of the orange juice and turn the heat to low. Constantly stir and cook until the
cranberries are falling apart.Add a little bit of lemon juice, the cranberry pear vinegar and stir in the shredded Brussels sprouts and adjust the sweetness. You might want to add more sugar, orange juice or salt.
- 200 ml white wine vinegar
- 2 eggs
- 1 l water
- Bring a small pot, deep enough to poach the eggs in, with 1 l of water and the vinegar to
a boil. Turn the heat down to medium so that the water doesn’t boil anymore.
- Crack the eggs and place each egg in a small bowl or ramekin. Once the water simmers,
take a whisk and whisk the water really fast. Drop the eggs in the rotating water. This
will allow them to keep their shape without the egg white dropping down flat to the
surface of your pot.
- Allow the eggs to cook for at least 3 minutes. Take a ladle and check their consistency. Cook to desired liking (soft-hard).