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Ingredients Brad's schnitzel oskar:

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

Brad's schnitzel oskar making:

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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