4 boneless pork chops
(1 pound total), 1/2 inch thick
¼ cup flour (Anyone want to try whole wheat flour? We
used all-purpose as it was onhand.)
1 teaspoon seasoned
salt (Spike, Lawrey's, Penzeys or just substitute plain salt)
¼ tsp freshly ground
black pepper
1 egg, beaten
2 tbsp milk
¾ cup homemade whole
wheat bread crumbs
¼ cup Panko bread crumbs
1 tsp paprika
3 tbsp grapeseed oil
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, Panko and paprika.
Heat the grapeseed 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.
We always eat
schnitzels with slices of lemon on top. While I living in Germany, I learned to
use the tines of a fork to press down on the sliced lemon, pushing the juice
into the schnitzel. Since I’m a maniac with a lemon wedge, this works out well
for everyone involved as no one runs shrieking from the table with lemon juice
in their eyes.
German-Style
Green Beans
1 pound fresh green
beans
4 slices thick-cut bacon,
chopped
1 yellow onion, chopped
finely
½ tbsp granulated sugar
1/4 cup cider vinegar
Salt and pepper to
taste
Cook fresh beans in a
little salted water until tender. Drain
beans and reserve about ¾ cup of the cooking liquid.
Sauté bacon and onion over
medium heat until bacon is cooked and onion has lightly browned. Add bean
liquid and cook until liquid has reduced to ¼ cup. Add sugar, vinegar, beans
and season with salt and pepper to taste. Cook until warmed through.
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