SIMPLE SCHNITZEL
No fuss pork dish gets a kick from horseradish and anchovies
Serves: 4
1/3 cup (80 mL) all-purpose flour
Coarse salt
Freshly ground pepper
2 medium eggs
1 1/4 cups (310 mL) fine bread crumbs
4 boneless pork loin fillets, each 5 1/2 ounces (150 g), pounded thin
1/4 cup (60 mL) salted butter
1 lb (454 g) fresh brussels sprouts, trimmed and quartered 4 tbsp (60 mL) capers, drained and rinsed
4 canned anchovy fillets, chopped 4 tbsp (60 mL) horseradish Fresh dill sprigs
2 lemons, halved
1. Combine flour, salt and pepper on a plate. On a second plate, lightly beat the eggs. Spread bread crumbs on a third plate.
2. Roll the pork in the flour mixture, coating all sides. Dip the floured meat in the eggs until coated. Drain off the excess egg and dip the meat in the crumbs until coated.
3. Lay meat on wax paper until ready to cook. (May be refrigerated for a few hours. Bring to room temperature before cooking.)
4. In a large, heavy frying pan over medium heat, heat a generous tbsp (15 mL) of the butter until sizzling hot.
5. Sauté the sprouts for about five minutes, adding a little water if they start to stick to the pan or burn. Transfer sprouts to a platter and keep warm.
6. In the same pan, heat another two tbsp (30 mL) of the butter until sizzling hot. Fry the meat for two to three minutes a side, until golden and crisp. Transfer to the platter and keep warm.
7. Wipe out the pan and heat the remaining tbsp (15 mL) of butter over high heat until hot. Fry the capers and anchovies for a few minutes, stirring.
8. Serve each schnitzel on a heated serving plate with some of the horseradish and dill on top. Sprinkle with the fried capers and anchovies and any browned butter. Add lemon halves and sprouts and serve.