Wash hands. 1] Trim the fat cap off the pork loin. Slice into 4-oz. medallions, widthwise. Place on a cutting board. Cover with a piece of film wrap. Pound with the smooth side of a meat-tenderizing mallet until it is approximately 1 ⁄8″ thick. Keep the entire piece the same thickness while pounding. Season to taste with salt and pepper before breading. 2] Break the eggs into a stainless-steel mixing bowl. Add a small amount of water. Mix thoroughly using a wire whisk. Place the flour, eggs, and breadcrumbs in separate 4″ full stainless-steel hotel pans. Place the pork in the flour, then shake off excess. Place in the eggs and allow to drain. Place in the breadcrumbs. Shake off any excess crumbs. Transfer to a covered storage container in a single layer and refrigerate for future service. CCP: Refrigerate at 41°F, or below.
To prepare à la carte:
1] Place 3 oz. of canola oil in a heated, nonstick sauté pan. Over medium heat, place a breaded pork schnitzel in the pan. Cook on both sides until golden-brown. Cook until just cooked through. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. 2] Spray a heated Belgian waffle iron with pan spray. Scoop 6 oz. of waffle batter onto the iron. Cook until golden-brown. 3] Place the waffle on a warmed serving plate. Ladle 1 oz. of maple bacon glaze over the top of the waffle and serving plate. Place the schnitzel on top of the waffle. Shingle 2 oz. of pickles on top of the schnitzel. Place 2 oz. of creamy red cabbage slaw on top of the pickles. Optional: Place 2–3 parsley sprigs on top of the slaw. Place a 2-oz. ramekin of syrup next to the waffle.
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