CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668c40f7   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sheet-Pan Crispy Pork Schnitzel   
    Categories: Pork, Breads   
         Yield: 4 servings   
       
       1/2 c  + 1 tb extra-virgin olive   
              - oil; more for greasing   
              Baking sheet   
       1/3 c  All-purpose flour   
         2 lg Eggs   
         2 ts Minced garlic   
         2 tb Mayonnaise   
         2 c  Panko breadcrumbs   
         2    (1" thick) boneless pork   
              - loin chops; halved across,   
              - pounded to 1/8" thickness   
              Salt & black pepper   
         2    Lemons   
         1 tb Fine chopped capers   
         1 tb Caper brine   
         2 tb Fine chopped parsley   
        14 oz Can whole hearts of palm;   
              - drained, cylinders halved   
              - lengthwise, each half thin   
              - sliced on the bias   
         1 c  Fine chopped celery   
         8 oz Cherry tomatoes; halved   
       
     Set oven @ 400ºF/205ºC. Lightly grease a rimmed baking   
     sheet.   
        
     Separately place flour and eggs in two shallow bowls.   
     Beat the eggs, then stir in the garlic. In a third   
     shallow bowl, whisk 3 tablespoons of the oil with   
     mayonnaise until well blended, then add breadcrumbs and   
     mix with your fingers until there are no clumps, and oil   
     is evenly distributed.   
        
     Season pork with salt and pepper. Working with one piece   
     at a time, dredge in flour (shake off excess), dip in   
     egg (shake off excess) and dredge in breadcrumbs,   
     pressing to adhere. Transfer to the prepared baking   
     sheet. Bake until golden and crispy, about 20 to 25   
     minutes. Season with salt and pepper.   
        
     Meanwhile, in a large bowl combine the remaining 6   
     tablespoons oil, 2 tablespoons lemon juice from 1 lemon,   
     capers, caper brine and parsley, and whisk until well   
     blended. Season with salt and pepper. Add hearts of   
     palm, celery and tomatoes and toss to evenly coat.   
        
     Divide schnitzel and salad on 4 serving plates, cut the   
     other lemon into wedges and serve alongside.   
        
     By: Kay Chun   
        
     Yield: 4 Servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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