Recipe: Red meat Schnitzel Benedict with Crispy Cut up Pea and Lentil Desserts

Passion for Pork
Sharman – Saturday, January 30, 2021

Red meat Schnitzel Benedict

When chef Doreen Prei stocks a brunch recipe it’s positive to be anything else however elementary. As a part of Style Alberta‘s digital Vacation Kitchen Celebration, chef Prei took inspiration from her German heritage and her love of native Alberta components for a decadent brunch dish – Red meat Schnitzel Benedict. Consider a red meat schnitzel served atop crispy break up pea and lentil truffles, crowned with a poached egg and hollandaise, and accompanied with a little bit spoonful of the cranberry and Brussels sprout relish. There are a number of parts to this dish, which which may also be made prematurely, however all of the steps are easy sufficient in the event you make sure you have your whole components available.

Red meat Schnitzel

  • 2 slices of red meat loin, pounded very skinny (both you’ll be able to use parchment paper or hang movie)
  • 1 tablespoon flour
  • 1 egg, overwhelmed
  • 3 tablespoons panko breadcrumbs (sieve the left-over breadcrumbs and retailer in container and
  • stay within the freezer on your subsequent recipe)
  • Salt and pepper
  • Canola oil for frying


  1. Position a slice of red meat loin both on parchment paper or hang movie and canopy with the
    parchment paper or hang movie. Use a meat tenderizer to pound the red meat very gently. It
    must no longer be ripped simply pounded as skinny as imaginable. Season with salt and pepper on
    each side.
  2. Use 3 plates, one for the flour, one for the overwhelmed egg, one for the panko. Toss the
    pounded red meat loin into the flour first, then within the egg and ultimately throughout the panko.
    Make certain it’s smartly tossed on each side via some of these other layers.
  3. Warmth up a non-stick pan to medium warmth. As soon as scorching, upload the canola oil and temporarily fry the
    red meat schnitzel on each side within the scorching oil. The cooking time is rapid, 2-3 mins on each and every
    aspect. Position them on a paper towel and serve on best of the break up pea and lentil cake. Most sensible
    with the poached egg and hollandaise. Upload a little bit spoonful of the cranberry and Brussels
    sprout relish.
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Crispy Cut up Pea and Lentil Desserts

  • ½ cup cooked lentils
  • ¾ cup cooked break up peas
  • 1 egg
  • Salt and pepper to style
  • 2 sprigs of inexperienced onions, reduce small in rings
  • ½ cup all goal flour
  • ½ inexperienced chili, chopped advantageous (not obligatory)
  • canola oil for frying


  1.  Upload lentils in a pot with salted water and prepare dinner till mushy. Quiet down for no less than 15
    mins and damage flippantly with a fork.
  2.  Upload Cut up peas in a pot of salted water and prepare dinner till mushy. Quiet down for no less than 15
    mins and damage with a fork.
  3.  In a medium bowl mix all components. Upload flour slowly on the finish.
  4.  Warmth up a non-stick frying pan to a medium warmth and canopy with canola oil at the pan is
    scorching. Use a heaped tablespoon for each and every cake and fry till golden on each and every aspect.

Cranberry and Brussels Sprout Relish

  • 200 g frozen or contemporary cranberries
  • 4 oranges, squeezed
  • 1 lemon
  • ½ pink onion, sliced
  • Further virgin olive oil
  • sugar to style
  • salt
  • 5 heads of Brussels sprouts, washed, wiped clean and shredded advantageous
  • Cranberry Pear Vinegar to style (from Evoolution)


  1.  Warmth up a frying pan at medium warmth. As soon as scorching upload 4 tablespoons of olive oil.
  2. Upload the onions and prepare dinner till caramelized. Season the onions with salt
  3. Upload the cranberries and mud those components with sugar and season with salt.
  4. Upload part of the orange juice and switch the warmth to low. Repeatedly stir and prepare dinner till the
    cranberries are falling aside.Upload a little bit little bit of lemon juice, the cranberry pear vinegar and stir within the shredded Brussels sprouts and alter the beauty. You may wish to upload extra sugar, orange juice or salt.
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Poached Eggs

  • 200 ml white wine vinegar
  • 2 eggs
  • 1 l water


  1. Carry a small pot, deep sufficient to poach the eggs in, with 1 l of water and the vinegar to
    a boil. Flip the warmth all the way down to medium in order that the water doesn’t boil anymore.
  2. Crack the eggs and position each and every egg in a small bowl or ramekin. As soon as the water simmers,
    take a whisk and whisk the water truly rapid. Drop the eggs within the rotating water. This
    will let them stay their form with out the egg white losing down flat to the
    floor of your pot.
  3.  Permit the eggs to prepare dinner for no less than 3 mins. Take a ladle and take a look at their consistency. Cook dinner to desired liking (soft-hard).

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