Pork Schnitzel Sandwich with Red Eye Gravy and Slaw

Red Eye Gravy:

1. Fine dice 2 carrots, 3 celery stalks, 1 large yellow onion and 4 cloves of garlic.
2. Clean and remove the shells of 1/2 lb of shrimp and dice them into small bite-sized pieces.
3. In a cast iron skillet, add in the guanciale (or pancetta/bacon etc) and heat on medium high. Render until crispy and then remove and reserve.
4. Then add in the shrimp shells. Cook until the shells have turned orange and have crisped then remove (these are great snacks! Season with salt and enjoy).
5. Then stir in the vegetables and sauté. Season with a bit of salt.
6. Add in 1 tablespoon of blond miso and some extra vegetable oil if needed and sauté for another 2 minutes.
7. Stir in 1 cup of coffee and 1 cup of beef stock and turn the heat to high and reduce the liquid by half.
8. Once reduced, stir in the chopped shrimp, 1/2 cup of heavy cream, and some thinly sliced green onion. Reduce until thickened and once you see the shrimp turn orange pull from the heat.
9. Check for seasoning and add salt and pepper as needed.

Pork Schnitzel:

1. In a standard triple breading, layer pork chops in seasoned flour, then hot sauce spiced egg wash, then finely buzzed breadcrumbs.
2. Once you’ve completed the process repeat with the egg wash and breadcrumbs for a double coating.
3. In a fryer set to 375F or in a pan, shallow fry the pork in about 75% oil and 25% butter until brown.
4. Then add in garlic and thyme and baste. Remove and let rest for half the cooking time.

Slaw:

1. In a metal mixing bowl, combine thinly sliced cabbage, shaved shallot, lemon and salt and stir to combine.

Build:

1. On a toasted bun, add a spoonful of salsa macha, then the schnitzel and the red eye gravy, finished with the slaw.