Pork Schnitzel Medallions with Apple Endive Salad
- Level: Easy
- Yield: 4 servings
- Total: 30 min
- Active: 30 min
Ingredients
Apple Endive Salad:
1 garlic clove, grated on a rasp grater
1 scallion, thinly sliced
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1/4 cup red wine vinegar
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
3 heads of endive, halved lengthwise and thinly sliced on the bias
1 large tart apple, such as a Granny Smith, cored, halved, and thinly sliced
1/2 cup torn flat-leaf parsley leaves
1/2 cup toasted salted pecans, roughly chopped
Pork Schnitzel Medallions:
One (1-pound) pork tenderloin, trimmed and cut crosswise into 12 medallions
1 garlic clove, minced, then mashed to a paste with flat side of a chef’s knife
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
2 large eggs
1 tablespoon Dijon mustard
2 cups whole wheat or regular panko
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1/4 cup flat-leaf parsley, finely chopped
1 lemon, cut into wedges, for garnish
Directions
- For the apple endive salad: Make the vinaigrette: Whisk together the garlic, scallion, mustard, honey, red pepper flakes, cayenne pepper, vinegar, and 1/2 teaspoon salt in a large bowl. While whisking, add 1/2 cup oil in a slow, steady stream. Season to taste with salt and pepper. Cover and refrigerate until ready to serve (see Cook’s Note).
- When ready to serve, place the endive, apple, parsley, and pecans in a large bowl. Drizzle with the dressing and toss to coat completely. Serve immediately.
- For the pork schnitzel medallions: Line a cutting board with plastic wrap. Working in batches, arrange half of the pork medallions in a single layer on top of the plastic wrap. Place another piece of plastic wrap on top of the pork medallions. Pound the pork medallions with a meat mallet until 1/4 inch to 1/8 inch thick. Repeat the process with the remaining pork medallions. Place the flattened pork medallions on a sheet pan. Rub the garlic all over the pork medallions, then sprinkle lightly on both sides with salt and pepper. Let sit for 15 minutes.
- Set up three shallow dishes. Combine the flour, paprika, and cayenne pepper into one dish. Whisk together the eggs and mustard in the second dish, and place 1 cup of the panko into the third dish, reserving the remaining panko to replenish as needed.
- Dredge one pork medallion in the flour mixture, shake off the excess, then coat evenly in the egg mixture, then press into the panko so that the breadcrumbs adhere evenly all over. Place on a sheet pan. Repeat with the remaining 11 pork medallions.
- Melt 1 tablespoon of the butter in 1 tablespoon of the oil in a large 12-inch nonstick skillet over medium-high heat. Place some of the pork medallions into the pan in a single layer, being careful not to crowd them, and cook on each side until golden-brown, about 3 minutes per side. Remove to drain on a sheet pan or plate lined with paper towels and sprinkle lightly with salt. Repeat the process with the pork medallions, adding the remaining 1 tablespoon of butter and 1 tablespoon of oil as needed.
- Sprinkle the schnitzel with the chopped parsley and serve immediately with the Apple Endive Salad, garnished with the lemon wedges.
Cook’s Note
The vinaigrette can be refrigerated in an airtight container for up to two weeks.