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Brad's schnitzel oskar This is my take on a dish served at a local schnitzel house. Brad's schnitzel oskar step by step. Cut off the bottom third of the asparagus.

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Composition - Brad's schnitzel oskar:

1. Prepare 2 for center cut boneless pork loin chops
2. Prepare 1/2 lb 41-60 count pre cooked shrimp
3. Get 1 bunch - medium sized asparagus
4. Provide 1 pkg for Bernaise sauce mix
5. Need - canola oil
6. Prepare for harissa infused Olive oil
7. You need of herb infused balsamic vinegar
8. You need rice vinegar
9. Require of lemon pepper
10. Provide for Mrs dash seasoning
11. Get - Himalayan pink salt
12. Make ready for black pepper
13. Provide 1 cup Italian seasoned bread crumbs
14. Take for powdered chicken bouillon
15. Get 1 for xl egg, beaten
16. Make ready of paprika
17. Get of mccormicks Montreal steak seasoning
18. You need - minced roasted garlic

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Brad's schnitzel oskar making process:

1. 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
2. Tenderize the chops. Either with a mallet or with a knife. Chopping in one direction and then perpendicular. Both sides
3. Mix bread crumbs, lemon pepper, Mrs dash, and 1 tbs bouillon. Place on a plate. Beat egg in a bowl.
4. 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.
5. Heat enough canola oil to cover the bottom of a large skillet.
6. Meanwhile, prepare the Bernaise to pkg instructions.
7. Dredge chops in crumbs, then egg, then back in crumbs. Let sit for a few minutes
8. When oil is hot, fry chops until brown on both sides. Remove and drain on paper towels.
9. 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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