WEEKDAYS 1e|12c|p

Pork Schnitzel with Green Beans and Frisee

Michael Symon
Servings: 4
1 to 30 min

This dish has it all -- protein, starch and vegetables. Make it today!

  • Ingredients
  • step-by-step directions
Pork Schnitzel with Green Beans and Frisee
  • 8 ounce Pork loin
  • 1 Egg
  • 1/2 cup Panko
  • 1 Head of Frisee (chopped into pieces)
  • 1/2 pound Green Beans (cleaned)
  • 1 tablespoon Mustard
  • 2 tablespoons Red Wine Vinegar
  • 3 scallions (chopped)
  • Vegetable Oil to fry
  • Salt and Pepper
  • Flour
  • 4 tablespoons olive oil
  • In a deep cast iron pan, preheat 1-inch of oil to 350F.
  • Season the pork on both sides with salt and pepper.
  • In shallow plates or dishes, arrange dredging stations with flour, then egg, then panko, and dredge the pork.
  • Carefully drop the pork into the oil to fry, flipping once, for 2 minutes per side.
  • Bring a salted pot of a water to a boil. Blanch the green beans by boiling for a minute.
  • Whisk together the mustard and red wine vinegar. Add scallions and season with salt. Whisk in the olive oil, adding in a thin stream. Add green beans and frisee and toss to coat salad.
  • Serve pork chop with dressed salad on top.

rate this recipe

Latest Recipes