Frozen Pork Schnitzel Patties Food

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PORK SCHNITZEL WITH CHEESY POTATOES



Pork Schnitzel with Cheesy Potatoes image

Teach kids how to make cutlets: Put 1/2-inch-thick slices pork tenderloin between pieces of plastic wrap and pound with a skillet.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 small russet potatoes
1 sleeve saltine crackers (about 40)
1/2 teaspoon paprika Freshly ground pepper
1 tablespoon extra-virgin olive oil, plus more for frying
4 pork scallopini or cutlets (about 1 1/2 pounds)
Kosher salt
2 large eggs, lightly beaten
1 1/2 cups frozen peas
1 5-ounce package garlic-and-herb cheese spread (such as Boursin)
1 5-ounce package garlic-and-herb cheese spread (such as Boursin)
Lemon wedges, for serving

Steps:

  • Pierce the potatoes a few times with a fork. Microwave until tender, 12 to 15 minutes; let cool 5 minutes. Meanwhile, pulse the crackers in a food processor until finely ground. Transfer to a shallow dish and season with the paprika and a few grinds of pepper.
  • Heat 3/4 inch olive oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Dip each cutlet in the beaten eggs, letting the excess drip off, then dredge in the cracker crumbs. Working in batches, add the pork to the skillet and fry until golden and crisp, 3 to 4 minutes per side. Drain on a rack; season with salt.
  • Put the peas in a microwave-safe bowl with 2 tablespoons water. Cover with plastic wrap; microwave until warmed through, 2 minutes. Drain and toss with the olive oil; season with salt and pepper.
  • Split the potatoes lengthwise. Mash the flesh with a fork; divide the cheese among the potatoes and mash to melt the cheese slightly, then top with the peas. Serve with the pork and lemon wedges.

Nutrition Facts : Calories 794 calorie, Fat 39 grams, SaturatedFat 12 grams, Cholesterol 249 milligrams, Sodium 732 milligrams, Carbohydrate 249 grams, Fiber 5 grams, Protein 48 grams

SHEET-PAN CRISPY PORK SCHNITZEL



Sheet-Pan Crispy Pork Schnitzel image

Schnitzel is a way of preparing thin slices of meat by breading and frying them until crisp. While the popular Viennese dish is traditionally made with thinly pounded veal, here, pounded pork cutlets are breaded and baked on a sheet pan - rather than fried in a skillet - until golden for an easy weeknight meal. The key to perfectly brown breadcrumbs is the addition of a few dollops of mayonnaise, which helps the coating crisp up during baking. A tangy salad offers fresh and bright notes that balance the rich pork. Look for whole hearts of palm (cylinders rather than sliced) for their firmer texture; the vegetable has a delicate flavor similar to artichokes, with a crunchy-creamy consistency.

Provided by Kay Chun

Categories     dinner, meat, main course

Time 40m

Yield 4 Servings

Number Of Ingredients 14

1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for greasing baking sheet
1/3 cup all-purpose flour
2 large eggs
2 teaspoons minced garlic (from about 2 cloves)
2 tablespoons mayonnaise
2 cups panko breadcrumbs
2 (1-inch-thick) boneless pork loin chops (about 1 1/4 pounds total), halved crosswise and pounded to 1/8-inch thickness
Kosher salt and black pepper
2 lemons
1 tablespoon finely chopped capers, plus 1 tablespoon caper brine
2 tablespoons finely chopped parsley
1 (14-ounce) can whole hearts of palm, drained, cylinders halved lengthwise and each half thinly sliced on the bias
1 cup finely chopped celery
8 ounces cherry tomatoes, halved

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.

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