Dear Montreal, you make some pretty incredible food that inspires me to try and create my own versions.
Don't want to hear me ramble on and on... get just the recipe here!
My mum and I had an amazing mac and cheese with jerk chicken in Montreal by her condo years ago, and we still talk about it to this day… so this recipe is my spin-off of that fantastic, super healthy, light lunch. Not! But it was so fucking good. There’s definitely a little bit of everything going on in this one. There are so many different flavors and textures happening—it’s kinda a whole situation. I’m always looking for new ways to cook pork because we eat it all the time, and I thought a schnitzel would be fun to try. I’ve made this recipe tons of times now, and everyone always loves it. Or they’re completely placating my ego! You can decide for yourself.
Jerk Pork Schnitzel Recipe Supplies:
• 2 Pork Chops (no bone)
• Panko (to cover pork chops)
• Basic Jerk seasoning (I like this one as a base. Helen's Tropical-Exotics Jamaican Jerk Seasoning)
• Thyme (to taste)
• Cayenne (to taste)
• Salt and Pepper (to taste)
Mango Salsa:
• 1 Mango (diced)
• Red Onion (1/8th of one finely chopped)
• Jalapeno (1/2 without seeded finely chopped)
• Lime Juice (1/2 lime)
• Cilantro (1/4 - 1/2 Bushel)
• EVOO (couple splashes)
• Salt (to taste)
• Cayenne (a little to taste)
Jalapeno Mac and Cheese:
• Small box of Organic macaroni
• Evaporated Milk (small can)
• Egg (1)
• Kerrygold butter (2 tablespoons)
• Sharp Cheddar (8 ounce block shredded)
• Jalapeno (1 1/2 diced no seeds)
• Salt and Pepper (to taste)
• Cayenne (to taste)
Instructions:
I would first start with the mango salsa so you can put it in the fridge while making everything else. Cut the jalapeños for the mac and cheese at the same time.
Follow the Mango Salsa recipe here and set it aside in the fridge.
Boil the water for your mac and cheese (add some salt to the water for the noodles).
Whisk the egg and evaporated milk in a bowl. Add some salt, pepper, and cayenne as well.
Once the water is boiling, cook the noodles till al dente.
Now I would prep the pork at this point… while the noodles are cooking. Make sure the pork is close to room temp or slightly chilled.
Pound out the pork chops into thin, even pieces — about 1/2 to 1/4 inch. You want them consistently even so they cook at the same rate. Lightly pat dry. Before and after is shown below.
Once the noodles are cooked, follow the rest of the Mac & Cheese recipe here.
When the mac and cheese is done, keep it on a very low heat and stir occasionally while cooking the pork. Ideally, you want to finish the mac at the same time as the pork… otherwise, the cheese sauce thickens up pretty quickly.
You can dip the pork in a whipped egg before seasoning, but I’ve done this with and without, and honestly, I don’t find it necessary. Plus, it’s fewer dishes and ingredients to deal with. Totally up to you.
Generously season the pork chops with S&P, jerk seasoning, thyme, and cayenne on both sides. Then pour panko on each side and lightly press the panko into the pork.
Get a cast-iron pan hot with EVOO and butter. Not too hot — you don’t want to burn the panko (it will be a few minutes per side). You’re going for a nice golden brown. Make sure to spoon the butter and EVOO over the pork from the pan while cooking.
Remove the pork when done and plate everything.
Lay a thick bed of mac and cheese first. Then place a piece of pork on top (you can usually cut the chop in half since it’s pretty large now). Squeeze lemon on top of the pork, then add mango salsa and cilantro.
