CREAMY MUSTARD PORK
A delicious recipe to add new dimensions of flavour to pork - also works well served with noodles
Provided by Phil Vickery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
- Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.
Nutrition Facts : Calories 522 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.89 milligram of sodium
PORK SCHNITZEL
Steps:
- Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.
- 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. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
- Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
- Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving.
PORK SCHNITZEL WITH DIPPING SAUCE
A pan-fried, moist, and tender pork cutlet that will melt in your mouth. Serve with a wedge of lemon and the accompanied dipping sauce and you're in German Heaven!
Provided by EPRUETZ
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 40m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 398.4 calories, Carbohydrate 22.3 g, Cholesterol 97.8 mg, Fat 27.1 g, Fiber 0.5 g, Protein 20.9 g, SaturatedFat 8.4 g, Sodium 1164.1 mg, Sugar 0.7 g
PORK SCHNITZEL WITH SAUCE
Whenever I serve this pork schnitzel, people always ask for the recipe. German-style schnitzel is usually made with veal. I substituted pork to save money without sacrificing flavor. -Diane Katzmark, Metamora, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- Flatten meat to 1/2-in. thickness. In a shallow dish, combine the flour, seasoned salt and pepper. In another shallow bowl, combine egg and milk. Place bread crumbs and paprika in a third shallow dish. Coat meat with flour; dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes., In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm. , In the same skillet, stir in 1/3 cup broth, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets. If desired, garnish with dill.
Nutrition Facts :
CRISPY PORK CUTLETS
I hope you give this easy pork cutlet a delicious cream gravy. You can substitute veal, beef, turkey or chicken for the pork without missing a beat.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.
- Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.
- Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.
- Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes.
- Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.
- Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.
- Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.
Nutrition Facts : Calories 748.3 calories, Carbohydrate 71.2 g, Cholesterol 273.7 mg, Fat 29.3 g, Fiber 1.9 g, Protein 66.8 g, SaturatedFat 11.6 g, Sodium 883.3 mg, Sugar 6.2 g
PORK SCHNITZEL
Children love anything breadcrumbed and simple schnitzels won't disappoint
Provided by Emma Lewis
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Tip the sage leaves and breadcrumbs onto a plate, then mix together with a little seasoning. Pour the eggs onto another plate. Pat the pork dry, then coat each chop in the egg mixture, letting any excess drip away. Then dip in the breadcrumbs until well covered. Cook or wrap in cling film or freezer bags and freeze.
- To cook, defrost completely if frozen. Place the chops on a lightly greased baking sheet and brush with a little of the butter. Cook under a medium grill for 7-10 mins until browned. Then turn over, brush with more butter and cook for a further 7 mins until crisp, browned all over and cooked through. Serve with green beans, fresh peas and some mashed potato mixed with grated cheddar.
Nutrition Facts : Calories 324 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 0.56 milligram of sodium
PORK SCHNITZEL WITH ONIONS
Make and share this Pork Schnitzel with Onions recipe from Food.com.
Provided by Kree6528
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound pork chops very thin.
- Salt and pepper each chop.
- Dip in beaten egg.
- Dredge in bread crumbs.
- Put in frying pan with onion slices and saute in margarine, about 2 Tbsp at a time, to a golden brown on each side.
Nutrition Facts : Calories 253.9, Fat 15.5, SaturatedFat 5.3, Cholesterol 127.9, Sodium 85.5, Carbohydrate 2.9, Fiber 0.4, Sugar 1.3, Protein 24.4
PORK SCHNITZEL
Make and share this Pork Schnitzel recipe from Food.com.
Provided by adopt a greyhound
Categories < 30 Mins
Time 30m
Yield 2 chops, 2 serving(s)
Number Of Ingredients 9
Steps:
- Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.
- 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. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
- Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
- Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving.
CRISPY PORK SCHNITZEL
Crispy, golden pork schnitzel is an easy and delicious dinner recipe. Served with creamy mashed potatoes and vegetables it's a great family dinner.
Provided by Alida Ryder
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Place pork medallions in between two sheets of parchment paper.
- Flatten with a meat mallet or rolling pin.
- Place flour, salt, paprika and garlic powder into a wide bowl suitable for dipping the pork in. Whisk eggs into a second bowl and combine the breadcrumbs, salt, pepper and oregano into another.
- Coat the pork first into the flour, then in the beaten eggs and finally in the seasoned breadcrumbs.
- Heat 1-2cm (½ inch) vegetable oil in a large pan or skillet over medium high heat.
- Carefully lay the pork into the hot oil and allow to cook for 2-3 minutes per side until golden brown and crisp.
- Remove the cooked schnitzel from the pan and allow to drain on a paper towel lined plate.
- Serve with lemon wedges and sides of your choice.
Nutrition Facts : Calories 288 kcal, Carbohydrate 28 g, Protein 31 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 81 mg, Sodium 1504 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CRISPY PORK SCHNITZEL
This is from Simply Recipes (in my opinion the best food blog out there!) www.simplyrecipes.com by Elise Bauer.
Provided by Queen Dana
Categories Pork
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
- Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.
- Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
- Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
- Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
- Serve the cutlets with the sauce, and lemon slices if you like.
Nutrition Facts : Calories 584.7, Fat 32.2, SaturatedFat 9.6, Cholesterol 187.8, Sodium 637.4, Carbohydrate 23.9, Fiber 1.4, Sugar 3.1, Protein 47
PORK SCHNITZEL WITH CREAMED LEEKS
Found this recipe on the internet when looking for something to use some schnitzel and a leek that I had in the fridge. Nice and easy plus very tasty. Made a perfect Friday night whip-up. I didn't have fresh herbs so sub'ed with dried herbs and omitted the parsley, but have copied the recipe as it was originally submitted. Will definitely be making again.
Provided by Kiwi Kathy
Categories One Dish Meal
Time 11m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Place leek, cream and stock in a medium saucepan, bring to the boil, reduce heat and simmer for about 5 minutes or until thickened. Stir through mustard and season with salt and pepper.
- Meanwhile, combine the breadcrumbs, herbs and S & P in a shallow bowl. Place flour onto a plate. Whisk eggs and milk together in a shallow bowl.
- Dip pork into flour shake off excess. Then dip pork into the egg and then coat with the breadcrumb mixture.
- Heat a little oil in a frying pan over medium heat, add pork and cook for about 3 minutes each side or until cooked through. Remove from pan and rest for 5 minutes.
- Wipe the pan clean. Heat a little more oil in the hot pan, add the sage leaves and cook 2 -3 minutes or until crisp.
- Spoon creamed leek onto plate, top with pork schnitzel and crispy sage leaves.
Nutrition Facts : Calories 267.5, Fat 9.1, SaturatedFat 4.2, Cholesterol 110.6, Sodium 281.1, Carbohydrate 36.4, Fiber 2.4, Sugar 3, Protein 9.7
More about "pork schnitzel with creamed leeks food"
OVEN BAKED PORK IN CREAMY LEEK MUSHROOM SAUCE ...
From esterkocht.com
5/5 (1)Category Main CourseCuisine GermanTotal Time 1 hr 50 mins
- Begin by cleaning and slicing mushrooms and leek. Clean the mushrooms with paper towels. Cut off the stem ends and slice them. Cut off leek roots and about 1 cm (1/2 inches) from the green tops. Then cut the leek in the middle, such that in the end you have a part with dark green leaves and white to light green leek part, as show on the photo below. Remove the outer layer of white to light green leek part and slice thinly into rings. Rinse the leek greens very well under running water, leaf by leaf and chop finely.
- Rinse pork tenderloin, pat with paper towels and cut it into medallions. Heat 2 tablespoons olive oil in a large pan or medium pot at medium high heat and sear the medallions. Don't overcrowd the pan with the meat. You want to get that nice brown color and flavor. Remove the meat and put it in a casserole dish layered next to each other. Season the meat with salt (from ½ teaspoon salt) and freshly ground pepper. Preheat the oven to 180 °C (356 °F), with both top and bottom heat.
- In the same pan (without adding extra oil) fry bacon until nicely brown and crispy. Remove from the pan (or whatever you're using) and set aside. In the same fat, add mushroom slices and let cook for about 2 minutes. Sprinkle with cornstarch and mix very well. Stir in heavy cream and vegetable stock. Add leek, bacon and dried thyme. Bring to a boil, season with freshly ground pepper and the remaining salt and remove from the heat. Pour the sauce evenly all over the meat. Cover the casserole dish with aluminum foil and bake for 1 hour. After 1 hour remove the foil and bake for another 30 minutes. Done!!
CRISPY PARMESAN PORK WITH CREAMY COLCANNON RECIPE ...
From deliciousmagazine.co.uk
5/5 (2)Servings 2Cuisine British RecipesCategory Dinner Ideas For Two
LEMON AND THYME PORK SCHNITZEL - RECIPES - HAIRY BIKERS
From hairybikers.com
Servings 4Calories 554 per serving
CRISPY COATED SCHNITZEL W/ CREAMY MUSHROOM LEEK SAUCE - GO ...
From godairyfree.org
Servings 6Total Time 30 minsEstimated Reading Time 3 mins
PORK SCHNITZEL AND SPAETZLE WITH SAVOY CABBAGE RECIPE ...
From eatsmarter.com
5/5 (1)Author MarkymarcServings 4Total Time 1 hr 35 mins
10 BEST PORK SCHNITZEL RECIPES | YUMMLY
From yummly.com
10 BEST PORK SCHNITZEL CREAM SAUCE RECIPES - YUMMLY
From yummly.co.uk
PORK SCHNITZEL WITH CREAMED LEEKS RECIPE - FOOD.COM ...
From pinterest.com
PORK SCHNITZEL WITH CREAM SAUCE - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
5/5 (1)Total Time 45 minsCategory Main CourseCalories 389 per serving
- In a shallow bowl, whisk together eggs and set aside. On a large plate, stir together flour, breadcrumbs, salt, and pepper.
- In a large cast iron skillet, heat enough oil to cover the bottom of the pan. Dip tenderloins in egg mixture and then dredge in flour mixture, completely coating on both sides.
- Cook in a hot skillet, frying on each side 8-10 minutes until golden brown. Transfer meat to a baking pan and cover with tinfoil. Keep warm in a 200 degree oven.
PORK SCHNITZEL WITH CREAMY MUSHROOM SAUCE - SUPERGOLDEN BAKES
From supergoldenbakes.com
4.2/5 (4)Category PorkServings 4Total Time 32 mins
- Place the pork medallions between two sheets of cling film and lightly pound the with a rolling pin to flatter to about 2cm (3/4in) thick.
- Blitz the panco in a food processor so that you have really fine breadcrumbs. Put on a plate and mix with the Parmesan and lemon zest.
- Dip the pork into the flour to lightly coat, then dip in the beaten egg and finally coat in the breadcrumbs. Cover and chill while you make the sauce.
PORK SCHNITZEL - EMEALS
From emeals.com
Category Budget FriendlyTotal Time 30 mins
PORK SCHNITZEL WITH IMPORTED SWISS – I LOVE IMPORTED CHEESE
From iloveimportedcheese.com
Cuisine AmericanCategory Main CourseServings 4
PORK SCHNITZEL WITH DILL CREAM SAUCE - BLOGGER
From ormonddinners.blogspot.com
Estimated Reading Time 2 mins
PORK SCHNITZEL & CHIVE SOUR CREAM - BLUE APRON
From blueapron.com
4.5/5 Total Time 55 minsCuisine GermanCalories 960 per serving
EASY CRISPY PORK KNUCKLE (SCHWEINEHAXE) - A FOOD LOVER'S ...
From afoodloverskitchen.com
PORK SCHNITZEL WITH MUSHROOM GRAVY - ANINAS RECIPES
PORK SCHNITZEL WITH CREAM SAUCE - COUNTRY AT HEART RECIPES
From mungfali.com
PORK WITH CREAMED LEEKS - BLOG.GOODPAIRDAYS.COM
From blog.goodpairdays.com
FRIED PORK SCHNITZEL WITH RICE AND LEEK VEGETABLES IN ...
From alamy.com
PORK SCHNITZEL WITH SOUR CREAM SAUCE 851
From mungfali.com
FFMWRECIPES: PORK SCHNITZEL WITH TARRAGON CREAM SAUCE
From ffmwrecipes.blogspot.com
R/FOOD - [HOMEMADE] PORK SCHNITZEL, POTATO AND LEEK GRATIN ...
From reddit.com
FRIED PORK SCHNITZEL WITH RICE AND LEEK VEGETABLES IN ...
From dreamstime.com
BREADED PORK SCHNITZEL LEEK VEGETABLES CREAM STOCK PHOTO ...
From shutterstock.com
LEMON PARMESAN AND PORK SCHNITZELS | COOK WITH M&S
From cookwithmands.com
PORK AND LEEK WELLINGTON WITH PORT SAUCE RECIPE - …
From food.com
PORK SCHNITZEL WITH SOUR CREAM – MILEX SOUTH AFRICA
From milex.co.za
PORK SCHNITZEL RECIPES WITH CREAM SAUCE
From tfrecipes.com
PERFECT DINNER! CRISPY PORK SCHNITZEL IN 10 MINUTES ...
From reddit.com
BREADED PORK SCHNITZEL WITH LEEK VEGETABLES IN CREAM SAUCE ...
From dreamstime.com
10 BEST PORK SCHNITZEL CREAM SAUCE RECIPES | YUMMLY
From yummly.com
PORK SCHNITZEL WITH LEMON CAPER CREAM RECIPES
From tfrecipes.com
PORK SCHNITZEL IN CREAM SAUCE - BOSS KITCHEN
From bosskitchen.com
NATHAN GUGGENHEIMER’S PORK SCHNITZEL RECIPE
From canadas100best.com
BAKED PORK SCHNITZEL RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love