Dinner Essentials Pork Schnitzel With A Twist Food

PORK SCHNITZEL RECIPE

Steps:

• Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4" to 1/8" thick.
• Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.
• Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
• Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to paper towel lined plate. Cut into one to check doneness - juices should run clear. Serve with lemon wedges, or ranch for children.

DINNER ESSENTIALS: PORK SCHNITZEL WITH A TWIST

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: Schnitzel is a traditional German dish, typically made with boneless pork chops. This is not Wienerschnitzel... Authentic Wienerschnitzel is made with veal, not pork.
• 3. Gather Your Ingredients.
• 4. Take the pork chops, place them in the pickle juice, and allow them to marinate for 6 - 8 hours, but no more than 24 hours.
• 5. Chef's Note: This step is optional; however, it adds another level of flavor to this traditional dish.
• 6. Chef's Note: If you don't have any spare dill pickle juice lying about, you can use the brine from this recipe. It's what I use. https://www.justapinch.com/recipes/side/side-vegetable/easy-peasy-dill-pickles.html?p=1
• 7. Remove the pork chops from the brine and pat dry.
• 8. Place between two pieces of wax paper, and pound them into an even thickness of about 1/8 inch (.3cm).
• 9. Chef's Note: The pounding part is fun... it allows you to release all those frustrations you've been holding in. So pound away.
• 10. Add the flour to a dish.
• 11. Beat the egg with the milk, and add to a second dish.
• 12. Add some salt and pepper to the breadcrumbs, and add to a third dish.
• 13. Add about 1/4 inch (.6 cm) of oil to a sauté pan, and over medium heat.
• 14. Chef's Tip: The ideal temperature for cooking is between 225 - 235f (107 - 112c)... higher than this and the breading will burn before the pork cooks; lower than this and the breading won't crisp up.
• 15. Coat the pork with the flour, and shake off any excess.
• 16. Coat the pork with the egg/milk mixture, and shake off any excess.
• 17. Coat with the breadcrumbs, and shake off any excess.
• 18. Place into the hot oil.
• 19. Chef's Note: Do not let the pork rest after coating. If you do, the crust will be soggy.
• 20. Cook for about 2 - 3 minutes per side, until nice and golden brown.
• 21. Drain on a paper towel, for 1 - 2 minutes before serving.
• 22. PLATE/PRESENT
• 23. Place on a plate with your favorite sides, add a few slices of lemon, and go for it. Enjoy.
• 24. Keep the faith, and keep cooking.

PORK SCHNITZEL

Steps:

• Place flour in a shallow dish, eggs in a second shallow dish, and Panko breadcrumbs in a third shallow dish.
• Season the pork with salt and pepper on both sides.
• Working with one piece of pork at a time, dredge the meat in the flour, shaking off any excess. Dip in the eggs, shaking again to remove any excess egg. Finally, coat in breadcrumbs. Repeat with remaining pork.
• Heat oil in a skillet over medium-high heat. Working in batches so that you don't overcrowd the pan, fry the breaded pork in the skillet until browned and no longer pink, about 3 minutes per side. If the breading is browning too quickly, or if the skillet starts to smoke, reduce the heat. Remove browned pork to a paper towel-lined plate. While it's still warm, season the pork with additional salt and pepper, to taste.
• Wipe out the skillet. Melt butter in the pan over medium heat. Add the mushrooms to the pan and cook until soft, about 5-7 minutes.
• In a small bowl, whisk together the gravy mix, cold water and wine. Add the gravy mixture to the skillet with the mushrooms; bring to a boil over medium heat. Reduce the heat and cook, stirring constantly, for one more minute. Remove from the heat; whisk in the sour cream.
• Serve the pork with mushroom gravy, fresh parsley and lemon wedges.

SHEET-PAN CRISPY PORK SCHNITZEL

Steps:

• Heat oven to 400 degrees. Lightly grease a rimmed baking sheet.
• Separately place flour and eggs in two shallow bowls. Beat the eggs, then stir in the garlic. In a third shallow bowl, whisk 3 tablespoons of the oil with mayonnaise until well blended, then add breadcrumbs and mix with your fingers until there are no clumps, and oil is evenly distributed.
• Season pork with salt and pepper. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) and dredge in breadcrumbs, pressing to adhere. Transfer to the prepared baking sheet. Bake until golden and crispy, about 20 to 25 minutes. Season with salt and pepper.
• Meanwhile, in a large bowl combine the remaining 6 tablespoons oil, 2 tablespoons lemon juice from 1 lemon, capers, caper brine and parsley, and whisk until well blended. Season with salt and pepper. Add hearts of palm, celery and tomatoes and toss to evenly coat.
• Divide schnitzel and salad on 4 serving plates, cut the other lemon into wedges and serve alongside.