DUROC PORK SCHNITZEL
Adapted from West Coast Prime Meats Cooks © 2015
- Twenty-four ounce Duroc pork loin
- Pork Brine (see recipe)
- Fifteen mixed-color fingerling potatoes
- Six Persian cucumbers
- Six mixed radishes (watermelon, black, breakfast)
- Half-cup sea salt
- Quarter-cup crème fraîche
- Two green onions, thinly sliced
- Quarter-cup Champagne vinegar
- One teaspoon toasted caraway seeds
- Pepper mill
- One basket Harry’s Berries strawberries, stems and leaves removed
- Approximately three additional teaspoons salt (one teaspoon to season potato salad, two teaspoons to season pork)
- Four cups vegetable oil
- Two large egg yolks
- Two whole large eggs
- Quarter-cup buttermilk
- Half-cup all-purpose flour
- One and one-half cups Italian-style bread crumbs
- Place the pork in a nonreactive bowl or two-gallon Ziploc bag and pour the brine over the meat. Cover with plastic wrap and allow the meat to brine in the refrigerator for 24 hours.
- The next day, place the potatoes in a sauce pan, fill with cold water and bring to a boil on the stove over high heat. Turn heat down to medium and simmer for approximately 15 minutes or until cooked through; strain and chill.
- Slice the cucumbers 1/8-inch thick, season generously with about half of the sea salt and let marinate in a colander or perforated pan for 45 minutes. Then quickly rinse in cold water and hold aside in a cool place.
- Shave the radishes 1/8-inch thick, season generously with the remaining sea salt and let marinate for 45 minute in a colander or perforated pan. Quickly rinse in cold water and hold aside in a cool place.
- Once potatoes are chilled slice them into quarters and toss with the crème fraîche, sliced green onions, toasted caraway seeds, Champagne vinegar, and salt and a few twists of the pepper mill to taste. Hold in a cool place.
- Cut the strawberries in half and set aside.
- Remove the pork from the brine, rinse under cold water and pat dry. Cut the meat into six four-ounce fillets, then butterfly each piece, cover with a piece of plastic wrap and pound as thin as possible.
- In a deep cast iron pan or similar heavy sauté pan, heat the vegetable oil to 350 degrees Fahrenheit.
- Whisk the eggs, egg yolks and buttermilk together for an egg wash.
- Place the flour in a shallow bowl; also place the breadcrumbs in a separate shallow bowl.
- Season the pounded pork fillets with salt and freshly milled pepper, dredge in the flour, dip in the egg wash and finish with the bread crumbs, pressing the fillets into the crumbs to coat thoroughly.
- Drop the fillets in the oil and fry for 25 seconds, turn and fry for an additional 20 seconds, spooning oil over the exposed side. Let the pork schnitzel rest on paper towels for one minute before serving.
- Place a pork schnitzel on each of six plates. Around the opposite side of the plate in a curved line, place spoonfuls of the radishes, then above the radishes the potato salad, then the cucumbers and finally the strawberries. Serve immediately.
- One gallon water
- One tablespoon pink curing salt* or salt
- Four garlic cloves, peeled and cut in half
- One bay leaf
- Four sprigs thyme
- Six tablespoons sugar
- Half-cup salt
*This ingredient should not be ingested raw. Please keep away from young children.
Put all ingredients in a large sauce pan, stir to dissolve the salt and sugar, bring to a simmer over medium heat, then chill until needed.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.