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

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