Pork Schnitzel, Carrot Spaetzle, Pork Kidney Crepinette, Crispy Pig Ears

PORK FOODSERVICE
23Ingredients
65Minutes

Ingredients

US|METRIC
  • 2 pigs ears (boiled, sliced, deep-fried)
  • arugula (as needed)
  • 10 ounces pork loin medallions
  • flour (as needed)
  • eggs (as needed, beaten)
  • bread crumbs (as needed)
  • 1 pound carrots (chopped, cooked, pureed)
  • 2 cups milk
  • 2 cups flour
  • 4 whole eggs
  • 1 lemon zested
  • 1/2 cup celery (brunoise)
  • 1/2 cup red onion (brunoise)
  • 2 tablespoons shallot (brunoise)
  • 2 cloves garlic (minced)
  • 6 cups ground pork
  • 4 tablespoons pork kidneys (soaked, approx.. ¼ inch dice)
  • 1 teaspoon thyme (minced)
  • 1 pound caul fat
  • 3 cups cream (reduced by half)
  • 1/2 teaspoon kosher salt
  • 3 cups spinach
  • ground black pepper (as needed)
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    Directions

    1. Bring a large pot of salted water to a boil, reduce heat to a simmer
    2. Fill a large bowl with very cold water and set aside
    3. Combine carrot puree with milk and eggs, whisk to combine
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