Brad's schnitzel oskar

Brad's schnitzel oskar

This is my take on a dish served at a local schnitzel house. This dish was the preference of King oscar II reigning sweden from 1872 to 1907.

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2 servings
  1. 2 center cut boneless pork loin chops
  2. 1/2 lb 41-60 count pre cooked shrimp
  3. 1 bunch medium sized asparagus
  4. 1 pkg Bernaise sauce mix
  5. canola oil
  6. harissa infused Olive oil
  7. herb infused balsamic vinegar
  8. rice vinegar
  9. lemon pepper
  10. Mrs dash seasoning
  11. Himalayan pink salt
  12. black pepper
  13. 1 cup Italian seasoned bread crumbs
  14. powdered chicken bouillon
  15. 1 xl egg, beaten
  16. paprika
  17. mccormicks Montreal steak seasoning
  18. minced roasted garlic


45 mins
  1. First prepare the asparagus. Cut off the bottom third of the asparagus. Place in a baking dish. Drizzle with olive oil, and balsamic vinegar. Add 1 tsp minced roasted garlic. Sprinkle with Montreal steak seasoning. Toss and place in the oven at 400. Roast for 20 minutes stir occasionally

  2. Tenderize the chops. Either with a mallet or with a knife. Chopping in one direction and then perpendicular. Both sides

  3. Mix bread crumbs, lemon pepper, Mrs dash, and 1 tbs bouillon. Place on a plate. Beat egg in a bowl.

  4. Marinade the shrimp, place in a bowl. Drizzle with harissa oil, 1/2 tsp rice vinegar, lemon pepper. Add a touch of pink salt. A little Mrs dash, and black pepper. Let sit. Stir occasionally.

  5. Heat enough canola oil to cover the bottom of a large skillet.

  6. Meanwhile, prepare the Bernaise to pkg instructions.

  7. Dredge chops in crumbs, then egg, then back in crumbs. Let sit for a few minutes

  8. When oil is hot, fry chops until brown on both sides. Remove and drain on paper towels.

  9. To plate, place schnitzel on a plate, sprinkle with paprika. Top with shrimp. Add a few asparagus spears. Drizzle Bernaise on top

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