Who doesn’t like schnitzels? Maybe few folks, however, the largest number of people enjoy a well done schnitzel. Today though, I made it with pork tenderloin. It almost melts in your mouth, smile.
Approx. Prep and Cook Time: 45 Minutes
Approximate Cost: $11.11 or $5.56 per serving
Difficulty Level: Intermediate
Allergens, Other: CONTAINS Gluten (PLEASE USE GUTEN FREE PANKO
3 pork tenderloin steaks ($5.50)
1 tsp. each of Chimichurri flakes, black pepper & Granulated garlic (.20)
1 ½ tsp. Roasted Garlic and Herbs (.15)
¼ c. Panko (.15)
¼ c. All-purpose flour (.15)
1 egg (.16)
¼ Angie’s basting olive oil (to fry the schnitzels and Tostones) (.50)
1 avocado ($1.25)
6 large Breadfruit frozen Tostones ($1.50)
½ lemon (.30)
1 avocado ($1.25)
Pound the steaks to make them even more tender.
You will need 3 separate plates. In plate 1, add the Chimichurri flakes, black pepper, granulated garlic and Roasted Garlic and Herbs seasonings to the all-purpose flour. In the second plate add the Panko and in the third plate crack and beat the egg.
Coat the steaks first in the flour mixture, then in the egg mixture and finally in the Panko, making sure the stakes are well coated.
In a skillet, add ¼ of my basting olive oil and sear the stakes until well cooked and golden brown.
Remove the stakes and move to a paper towel plate to allow any basting oil left to drip.
In the same skillet add the Breadfruit Tostones and fry until golden brown.
Slice the avocado and lemon and you are ready to plate. Enjoy.
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.