American Pork Schnitzel with Green Garlic Dijonnaise and Lemon

Servings: 9
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

1 egg

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.