Pork Or Chicken Schnitzel And Chipotle Sandwich Food

PORK SCHNITZEL SANDWICH

Steps:

• For the schnitzel: Add the flour to a shallow dish and season with the seasoning salt and a pinch of salt and pepper. Whisk together the milk and eggs in a separate shallow dish. Add the breadcrumbs and parsley to a third shallow dish.
• Heat the olive oil and butter in a large cast-iron skillet over medium-high heat.
• Season the pork chops with salt and pepper. Bread the pork by coating the chops lightly in the seasoned flour, then dipping them in the egg mixture. Next, coat the chops in the breadcrumbs. You can use your fingertips to really press the breadcrumbs onto the pork, which will help the breading stay on while frying.
• Carefully lay the pork chops in the skillet, cooking until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain slightly and squeeze over the lemon.
• For the cabbage. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the red onion and fennel and mustard seeds and cook, stirring frequently, 2 to 3 minutes, being careful as the seeds might pop slightly during cooking. Add the cabbage, apple cider, vinegar and honey and cook until the cabbage is softened and the liquid is reduced slightly, 4 to 5 minutes.
• For the sandwiches: Spread a heaping teaspoon each of mayo and mustard on both halves of each roll. Top the bottom half of each roll with 2 lettuce leaves, then top with a piece of schnitzel and some warm cabbage. Shingle over some slices of apple, then top with the other half of the roll. Serve with salt and vinegar potato chips.

PORK SCHNITZEL WITH DIPPING SAUCE

Steps:

• Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch. Trim any fat from the edges, and make a few small slits along the edge to prevent the pork from curling during cooking.
• Combine the flour, 1 teaspoon salt, and pepper in a bowl. Whisk the egg and milk together in another bowl until well blended, then mix the panko bread crumbs and paprika together in a third bowl. Dredge the pork chops in the flour mixture one at a time, then dip them into the egg mixture followed by the panko mixture.
• Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork chops in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side. Place the pork chops in a warm oven to keep warm.
• Pour the chicken stock into the skillet used to cook the pork. Reduce the heat to low, and scrape up any brown bits in the bottom of the pan. As the stock simmers, mix the dill, 1/2 teaspoon salt, and sour cream together in a bowl. Whisk about 1/4 cup of the hot stock into the sour cream mixture, then pour it back into the skillet. Heat until warm and thick, about 5 minutes. Serve with the pork chops.

CHICKEN, VEAL OR PORK SCHNITZEL

Steps:

• 1. If using the chicken, butterfly each breast and place between wax paper. For pork, place chops several inches apart between wax paper. For veal, if you have large, thin-cut pieces, use as is. If the veal is more than 1/4 inch thick, place between wax paper. Pound the meat until very thin.
• 2. Season the meat with salt and pepper and dust in the flour.
• 3. Beat the eggs and milk or cream in a large shallow dish.
• 4. Combine the bread crumbs with the nutmeg and more salt and pepper and place on a large plate.
• 5. Coat the meat in egg, then in crumbs.
• 6. Heat a large non-stick skillet over medium to med-high heat with just enough oil in it to thinly coat the bottom of the pan. When the oil gets wavy looking, add the meat in a single layer and cook until golden on each side, about 3 minutes each. Transfer meat to a plate and repeat, if necessary.
• 7. Serve the schnitzels with lemon wedges.

PORK OR CHICKEN SCHNITZEL AND CHIPOTLE SANDWICH

Steps:

• To make the chipotle crema, finely chop the chipotle chiles in adobo sauce. Mix together the chiles with sauce with 1 cup of sour cream. (You can adjust quantities of pureed chiles and sour cream to your taste).
• Toast the buns and set aside. Have all of your other fixings prepared. Wait to slice your avocado until just before you are ready to assemble your sandwiches and squeeze the juice of 1/2 a lemon over it.
• Season pork with salt and pepper. Put flour into a wide shallow dish and set aside. Lightly beat eggs in a second wide shallow dish and set aside. Put bread crumbs into a third wide shallow dish and set aside. Dredge one piece of pork at a time in flour, shaking off excess, then dip into egg, evenly coating each side, then dredge in bread crumbs; set aside.
• Heat the oil (or oil and butter) in a large heavy-bottomed skillet over medium-high heat until hot but not smoking.
• Cook two pieces of pork at a time, turning once, until golden brown, about 2 - 3 minutes per side. Drain on paper towels. Cook the remaining pieces the same way.
• To assemble sandwiches, distribute the lettuce on the bottom halves of each bun, followed by the schnitzel, avocado slices, onion slices, grated cheese and chipotle crema and cover with the bun tops.

CHIPOTLE CHICKEN SANDWICH

Steps:

• Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
• Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
• Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
• Toast sourdough bread slices.
• Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.

SCHNITZEL SANDWICHES

Steps:

• Line a baking sheet with parchment paper. Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Combine the breadcrumbs and seeds in a third dish; season with salt and pepper. Lightly dredge each cutlet in the flour, shaking off the excess. Dip in the egg mixture, then in the breadcrumb mixture, pressing to coat both sides.
• Arrange the cutlets in a single layer on the prepared baking sheet and refrigerate, uncovered, 1 hour. (This will help the coating stick to the meat.)
• Heat the olive oil and butter in a large nonstick skillet over medium-high heat. Working in batches, fry the cutlets until golden brown and crisp, about 3 minutes per side, sprinkling with the parsley during the last minute of cooking. Remove to a rack or paper towel-lined plate to drain. Season with salt.
• Sandwich the schnitzel on the pretzel rolls (you might need to cut the bigger pieces of meat). Top with pickles, red onion, lettuce and/or mustard.

PORK, VEAL, OR CHICKEN SCHNITZEL

Steps:

• also requires: 2 large pieces of wax paper for each breast used 1 large baking pan or cooky sheet in a 200-250 degree oven for keeping meat hot while cooking successive pieces.
• 1 piece of paper towel to put between layers of meat in the low hot oven to keep pieces from sticking together.
• Place a piece of breast in between 2 large pieces of wax paper.
• Using the smooth side of a meat tenderizer, pound until very thin.
• (Turn over so that you can pound on both sides of the meat.) The breast will become very large and you will actually be able to get at least 2 large servings from each breast.
• After pounding each piece of meat, place on a large serving plate without removing the wax paper and chill well in the refrigerator.
• When ready to cook do the following-- Place the eggs in a glass pie pan with the water, salt, and pepper and mix well.
• Place the flour in another container next to the seasoned eggs.
• Place the bread crumbs in another container on the other side of the seasoned eggs.
• Start heating up the cooking oil in a large frying pan on medium high heat.
• DO NOT get oil too hot-- but hot enough so that it will cook the meat quickly without burning either the meat or the oil.
• After removing the wax paper from each side of the meat, dip each piece of meat in the eggs, then the flour, then the eggs again, then the breadcrumbs.
• Fry until golden brown on each side.
• Place each piece of cooked meat in the oven using paper towel pieces to separate the pieces from each other.
• When finished cooking serve with slices or wedges of fresh lemon.
• NOTE** This meat dish is traditionally served with either pomme frits (french fries) or home fried potatoes and salad.
• I find it is good with most side dishes.
• It is such a favorite in our home that family members fight over the leftover pieces eating them cold right from the refrigerator.