How to Make Quick Brad's schnitzel oskar

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We hope you got insight from reading it, now let's go back to brad's schnitzel oskar recipe. To cook brad's schnitzel oskar you need 18 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Brad's schnitzel oskar :

• Take of center cut boneless pork loin chops.
• Use of 41-60 count pre cooked shrimp.
• Take of medium sized asparagus.
• Get of Bernaise sauce mix.
• Get of canola oil.
• Take of harissa infused Olive oil.
• Provide of herb infused balsamic vinegar.
• Prepare of rice vinegar.
• Use of lemon pepper.
• Prepare of Mrs dash seasoning.
• You need of Himalayan pink salt.
• Take of black pepper.
• Provide of Italian seasoned bread crumbs.
• Provide of powdered chicken bouillon.
• Take of xl egg, beaten.
• You need of paprika.
• Use of mccormicks Montreal steak seasoning.
• Use of minced roasted garlic.

Instructions to make Brad's schnitzel oskar :

• 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
• Tenderize the chops. Either with a mallet or with a knife. Chopping in one direction and then perpendicular. Both sides
• Mix bread crumbs, lemon pepper, Mrs dash, and 1 tbs bouillon. Place on a plate. Beat egg in a bowl.
• 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.
• Heat enough canola oil to cover the bottom of a large skillet.
• Meanwhile, prepare the Bernaise to pkg instructions.
• Dredge chops in crumbs, then egg, then back in crumbs. Let sit for a few minutes
• When oil is hot, fry chops until brown on both sides. Remove and drain on paper towels.
• 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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