Miller Union’s Pork Schnitzel with Minted Peas and Rhubarb Chutney
- 2 (8- to 10-ounce) boneless pork chops, patted dry
- 1 tablespoon positive sea salt, divided
- 1 teaspoon freshly floor black pepper, divided
- 1 cup buttermilk
- 2 cups positive white breadcrumbs
- Canola oil, for frying
- Minted Peas (see recipe)
- 4 tablespoons Rhubarb Chutney (see recipe)
- 1 lemon, sliced into wedges and seeds eliminated, for serving
- Line a slicing board with plastic wrap and safe the board beneath with a moist towel or a rubber grip so it gained’t slip.
- Place 1 pork chop on plastic-lined board and canopy with one other sheet of plastic wrap. Utilizing the sleek aspect of a meat mallet, pound pork chop till it’s about 1/2-inch thick. Repeat with second pork chop, beginning with recent plastic wrap if the primary two tear. Lower every flattened pork chop into 2 even items.
- In a small bowl, mix 2 teaspoons salt and 1/2 teaspoon pepper. Season the pork items on all sides with salt and pepper combination, coating evenly. Discard any unused salt and pepper combination.
- Place seasoned cutlets in a casserole dish and canopy with the buttermilk. Cowl and refrigerate a minimum of 1 hour and so long as in a single day.
- Put breadcrumbs in pie plate and whisk in remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Utilizing 1 hand, take away 1 pork cutlet from buttermilk, gently shake off extra and lay it within the breadcrumbs. Utilizing your dry hand, press breadcrumbs onto pork, then flip cutlet and press breadcrumbs onto second aspect. Prepare items on a wire rack or piece of parchment paper. Repeat till all cutlets are effectively coated with breadcrumbs. Discard buttermilk.
- Fill a cast-iron skillet or different extensive, heavy frying pan with about 1 to 1/2 inches oil and place it over medium warmth till it reaches 350 levels. Gently place pork in skillet. Watch out to not overcrowd the pan. Fry on all sides till the breadcrumbs are golden brown and crispy, 3 to 4 minutes per aspect, then switch to a platter lined with paper towels. Repeat with remaining cutlets, adjusting warmth as wanted to take care of oil temperature whereas frying.
- Divide Minted Peas amongst 4 serving plates. High with 1 pork schnitzel and add 1 tablespoon Rhubarb Chutney. Serve with lemon wedge.
Serves 4.
Dietary data
Per serving: Per serving, complete recipe: 632 energy (% of energy from fats, 43), 37 grams protein, 54 grams carbohydrates, 10 grams fiber, 30 grams whole fats (9 grams saturated), 87 milligrams ldl cholesterol, 2,894 milligrams sodium.
Per serving, pork schnitzel solely: 353 energy (% of energy from fats, 43), 29 grams protein, 20 grams carbohydrates, 1 gram fiber, 16 grams whole fats (3 grams saturated), 72 milligrams ldl cholesterol, 1,434 milligrams sodium.
Recent peas ought to be coming to native farmers markets quickly.
Minted Peas
- 1 pound shelled English peas (about 2 1/2 kilos peas in pod)
- 2 teaspoons kosher salt, plus extra as wanted
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 cup sliced inexperienced onions
- 1/4 teaspoon freshly floor black pepper
- 1/2 cup mint leaves
- 1/4 cup flat-leaf parsley leaves
- 1/4 cup water, or as wanted
- Style the peas and if they’re candy when uncooked, you possibly can skip the blanching step. If they’re starchy, add the peas to a pot crammed with sufficient evenly salted water to cowl. Deliver to a boil and prepare dinner till peas are simply tender, about 2 minutes. Drain instantly.
- In a medium skillet, warmth butter and olive oil over medium warmth. When butter melts, add inexperienced onions and a couple of teaspoons salt and prepare dinner till inexperienced onion is tender and begins brown, about 5 minutes. Add peas and pepper, cut back warmth to medium-low and canopy. Prepare dinner, coated however stirring often, till peas are very tender however not mushy and nonetheless vibrant inexperienced, 6 to 7 minutes.
- Switch pea combination to bowl of a meals processor fitted with the S-blade and add mint, parsley and 1/4 cup water. Course of till a rough pureed texture is achieved, 1 to 2 minutes. If combination is just too thick to maneuver freely, add simply sufficient water to get it transferring whereas meals processor is working. Style for seasoning and add salt and pepper, if wanted.
- Switch pea combination to a bowl and put aside till able to serve or cowl and chill as much as 1 day. If making forward, heat simply earlier than serving.
Serves 4.
Dietary data
Per serving: Per serving: 214 energy (% of energy from fats, 54), 7 grams protein, 19 grams carbohydrates, 8 grams fiber, 13 grams whole fats (5 grams saturated), 15 milligrams ldl cholesterol, 1,172 milligrams sodium.
Rhubarb Chutney
- 1/4 cup sugar
- 1/4 cup white wine vinegar
- 1 diced shallot
- 1-inch piece ginger root, peeled and minced
- 2 teaspoons yellow mustard seeds
- 1 teaspoon brown mustard seeds
- 1/2 teaspoon salt
- Pinch floor cloves
- 1 cup diced rhubarb
- In a small saucepan over medium-high warmth, mix sugar, vinegar, shallot, ginger, yellow mustard seeds, brown mustard seeds, salt and cloves. Deliver to a simmer and let prepare dinner till the liquid reduces to a thickened syrup, about 2 minutes. Stir in rhubarb and proceed cooking till rhubarb is tender, about 3 minutes. Take away from warmth and let cool. Place in a coated container and retailer refrigerated till prepared to make use of.
Makes 1/2 cup.
Dietary data
Per serving: Per 2-tablespoon serving: 65 energy (% of energy from fats, 6), 1 gram protein, 15 grams carbohydrates, 1 gram fiber, hint whole fats (no saturated fats), no ldl cholesterol, 291 milligrams sodium.
From the menu of … Miller Union, 999 Brady Ave. NW, Atlanta; 678-733-8550, millerunion.com.
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