German-Style Pork Schnitzel with Choron Sauce

Method

1. Cut pork into thin cutlets.
2. Dredge each cutlet in flour, dip in beaten eggs, then coat with breadcrumbs.
3. Heat olive oil in a skillet and cook pork until golden brown on both sides. Remove and set aside.
4. In the same skillet, sauté shrimp until pink, then set aside with asparagus.
5. Add butter and tomato paste to the skillet, stir in beef stock, and simmer for 5 minutes.
6. Return pork and shrimp to the pan, toss to coat in sauce, and heat through.
7. Serve with steamed asparagus on the side.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.