- Yield: 1 schnitzel
Foie Gras Schnitzel
Recipe courtesy of Nelson Banegas, Sous Chef, Siwanoy Country Club (Bronxville, N.Y.)
- Foie Gras Schnitzel
- foie gras - 3 oz.
- breadcrumbs - 1 cup
- egg - 1 ea.
- flour - 3 Tbsp.
- Brussels sprouts - 2 pcs.
- butternut squash - 1 Tbsp., small diced
- bacon - 1 Tbsp., diced
- shallot - 1 tsp., diced
- salt - to taste
- pepper - to taste
- pomegranate jus - 2 cups
- sugar - 2 Tbsp.
- balsamic vinager - 1 Tbsp.
- Herb Oil
- blended oil - 1 cup
- three-herb mix: parsley, chives, scallions - 1 1/2 cup
- Leave the foie gras at room temperature for 5 minutes. Then pounded to taste.
- Transfer it to the freezer for a few minutes, or until it is hard.
- Prepare the bread crumb, egg flour and breading. Transfer to the freezer for best results.
- Reduce the juice of pomegranate, balsamic and sugar until you get the texture of glaze, maximum 1/2 of the mixture.
- In a medium-hot skillet, add bacon. When it is half-cooked, add shallots. Cook for a few minutes.
- Add the butternut squash, then add shaved brussel sprouts. When the glaze and vegetables are cooked, it's time to cook the foie gras schnitzel.
- In a medium-hot frying pan, add oil. Fry the schnitzel on both sides; give it the color you like.
- Transfer the schnitzel to a paper towel to remove extra oil. Serve it to taste.