American Pork Schnitzel with Green Garlic Dijonnaise and Lemon
Prep Time: 35 minutes
5 pounds pork leg (round sliced 1/2-inch, pounded thin)
5 spring onions (bottoms removed, quartered)
salt (to taste)
lemon juice (as needed)
1 box corn starch
1 cup Parmesan cheese (microplaned)
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
1 cup vodka
2 cups seltzer water
2 cups mayonnaise (Hellman's)
1/4 cup dijon (style mustard)
2 tablespoons mustard (French's)
1 bulb green garlic (minced)
1. For the Pork: Combine all Parmesan Tempura Batter ingredients, coat pork and spring onions and deep fry at 350°F until golden. Drain and season with salt.
2. For the Green Garlic Dijonnaise: Mix all ingredients.
3. To serve: Plate tempura pork with Green Garlic Dijonnaise and a drizzle of lemon, top with Garnish .
Courtesy of the National Pork Board, Des Moines, Iowa.