Prepared by Bill Schildpatt, Executive Chef, Best Western Conference Centre Chilliwack & Sharon Touchet, Culinary Arts Instructor, Chilliwack Senior Secondary School

Yield: 8 x 4 oz portions

Ingredients

• 2 lbs Johnston’s Pork Loin
• 1 Egg Mixed with 1 Cup Milk
• 2 Cups Panko Bread Crumbs
• ½ Cup Flour
• ½ Cup Vegetable Oil
• Salt & Pepper to taste
• 2 Large Egg Yolks, Room Temperature
• 1 Tbsp Fresh Lemon Juice
• 1 Tbsp White Wine Vinegar
• 1 tsp Dry Tarragon
• ¾ Cup Clarified Butter, Warm not Hot

Cooking Directions

1. Slice Johnston’s Pork Loin into 8x4 oz portions. Using a mallet, pound portion evenly until very thin. Set up breading station (flour, egg and milk, then panko crumbs) and dredge into each, pounding in panko crumbs at end with hand. Heat large sauté pan medium/high heat. Add oil and then brown schnitzel, making in “swim” in oil to attain equal browning. Repeat for each portion.
2. Combine egg yolks, lemon juice, white wine vinegar and tarragon in blender and process 5 - 10 seconds. With motor running at lowest speed, add ¼ cup of butter in a steady slow stream so as not to break sauce. Add remaining butter and process until thick. Serve over Panko Schnitzel with grilled asparagus and roasted potato.