Hampshire pork schnitzel with macerated tomatoes and a red onion marmalade. I figured out of all the meals we had, this would be the easiest to recreate at home. And I was right:
Luckily I asked what they macerated their tomatoes in, and I remembered everything the waiter told me so this was a cinch. While I did not have the variety of heirloom tomatoes they had, Minnesota baby boys are pretty delicious and they did just fine here. These were macerated in a combination of extra virgin olive oil, lemon zest, basil, a little lemon juice, salt, and a pinch of sugar. I let those sit on the counter for a few hours while I made everything else.
Now I don't know what they put in their red onion marmalade, but I do have a good recipe for a chili pepper chutney that I modified for this occasion. Basically I cooked down the red onions with some rosemary, a bay leaf, and a cinnamon stick until they were super soft and then I added balsamic vinegar and brown sugar:
Once those two ingredients were added, I cooked it all down til it had a nice thick jam-like consistency. Mmmm, I heart this stuff.
Of course, I forgot to take a photo of the pork chop making process. I just pounded them, did the standard breading procedure (flour, eggs, panko), and pan fried them. Sadly we don't have Hampshire pork around here, but it's still pork and it's still yummy.
RESULT:
I did some roasted broccolini on the side, which I will not comment on because I over oiled them. Blech. Anyways, here is my version of Cafe Luxembourg's pork schnitzel with macerated tomatoes and red onion marmalade. Maybe not as delicious as they made it, but I patted myself on the back afterwards. Plus, hey look! It's low in carbohydrates. Sort of.
