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Pork Schnitzel, Carrot Spaetzle, Pork Kidney Crepinette, Crispy Pig Ears
PORK FOODSERVICE23Ingredients
65Minutes
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Ingredients
US|METRIC
10 SERVINGS
- 2 pigs ears (boiled, sliced, deep-fried)
- arugula (as needed)
- 10 oz. pork loin medallions
- flour (as needed)
- eggs (as needed, beaten)
- bread crumbs (as needed)
- 1 lb. 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 Tbsp. shallot (brunoise)
- 2 cloves garlic (minced)
- 6 cups ground pork
- 4 Tbsp. pork kidneys (soaked, approx.. ¼ inch dice)
- 1 tsp. thyme (minced)
- 1 lb. caul fat
- 3 cups cream (reduced by half)
- 1/2 tsp. kosher salt
- 3 cups spinach
- ground black pepper (as needed)
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Directions
- Bring a large pot of salted water to a boil, reduce heat to a simmer
- Fill a large bowl with very cold water and set aside
- Combine carrot puree with milk and eggs, whisk to combine
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