Pork Schnitzel Frisee Salad | Gordon Food Service
1. Trim the fat cap off the pork loin and slice the loin widthwise into 4-oz. medallions.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gfs.com.
Cooking tools:
- Meat tenderizer
- Kitchen scale
- Hotel pan
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Plastic wrap
- Airtight container
- Refrigerator
- Plate
Ingredients
- 6 lb. Center Cut Boneless Pork Loin
- 30 ct. Gordon Choice Grade A Shell Eggs
- 3 lb. GFS All-Purpose Flour
- 3 lb. GFS Panko Breadcrumbs
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 2¼ qt. GFS Canola Salad Oil
- 1¼ lb. Baby Frisee Lettuce
- 12 oz. Radicchio
- 12 oz. Belgian Endive
- 6 oz. Markon Italian Parsley
- ½ c. Primo Gusto Mediterranean Olive Oil
- 1½ c. Gordon Choice Honey Mustard Sauce
- 1½ c. Gordon Signature Kentucky Bourbon Sauce
- 48 oz. Recipe: Jicama Slaw
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