Thursday, April 28, 2011

Pork Tenderloin Schnitzel Sandwich with Dijon Horseradish Sauce and Chile Guajillo Jicama







This is a yummy sandwich!
    
     Pan fried breaded pork tenderloin sandwiches were very popular in the late 1900's.  This sandwich is simply a pork tenderloin schnitzel on a toasted kaiser bun.  The horseradish sauce is served on the side.  Lettuce and tomato accompaniments are served on the side, because the hot schnitzel would wilt and brown the lettuce on the way to the table.  
     The french fry shaped pieces of jicama are seasoned with guajillo chile pepper and vinegar.  This style of chile jicama is very popular as a refreshing snack in Mexico.  Chile guajillo has a mildly spicy fruity classic chile pepper flavor.  
    
     Chile Guajillo Jicama Recipe:
     Cut 1 handful of french fry shaped pieces of peeled jicama.  
     Place them in a bowl.  
     Add sea salt and black pepper.  
     Add 2 pinches of ground chile guajillo.  
     Add 1 tablespoon of rice vinegar.  
     Toss the ingredients together and set the chile jicama aside.  
    
     Dijon Horseradish Sauce Recipe:
     Place 4 tablespoons of mayonnaise in a small bowl.  
     Add 1/2 tablespoon of horseradish.  
     Add 1 teaspoons of dijon mustard.  
     Stir the ingredients together.  
     Place the dijon horseradish sauce into a small ramekin.  
     Set the ramekin aside.  
    
     Pork Tenderloin Schnitzel Sandwich Recipe:
     Cut a 4-5 ounce piece of trimmed pork tenderloin.  (About a 3 inch long piece of pork tenderloin is enough for this sandwich.)  
     Butterfly cut the piece of tenderloin open.  
     Place the butterflied pork tenderloin on a counter top.  
     Cover the pork with a piece of plastic wrap.  
     Pound the pork tenderloin flat and thin with a meat mallet or a wine bottle.  The tenderloin piece should be pounded to less than a 1/4 inch thick.  
     Dredge the flat piece of pork tenderloin in flour.  
     Dredge the pork in egg wash.  
     Dredge the egg washed pork in fine bread crumbs that are seasoned with sea salt and black pepper.  
     Heat a saute pan over medium/medium low heat.  
     Add 2 pats of unsalted butter.  
     Split a kaiser roll in half.  
     Grill the kaiser roll in the hot butter, till it becomes toasted.  
     Set the grilled kaiser roll aside.  
     Add 1 generous splash of vegetable oil to the hot pan.
     Raise the temperature to medium/medium high heat. 
     When the oil becomes hot, place the breaded pork tenderloin into the pan.  
     Pan fry the pork schnitzel on both sides, till it becomes a golden brown color.  
     Remove the schnitzel from the pan and drain off any excess grease on a dry towel.  
    
     Assembly:
     Place a piece of lettuce leaf on a plate as a bed for the jicama.  
     Set the jicama sticks on the lettuce.  
     Place a piece of lettuce and a few thin Roma tomato slices on the plate.  
     Place the bottom half of the grilled kaiser bun on the plate.  
     Set the pork tenderloin schnitzel on the bun.  
     Set the top of the kaiser bun on the schnitzel.  
     Place the ramekin of dijon horseradish sauce on the plate.  
    
     Simply delicious!  The pork tenderloin is pounded very thin, so it cooks quickly.  The flavor is like a classic pork schnitzel.  The dijon mustard flavored horseradish sauce is perfect for the schnitzel.  The Mexican chile guajillo jicama is so very refreshing and crisp.  Yum!  ...  Shawna         

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