Saturday, October 27, 2012

Healthier Pork Schnitzel with German-Style Green Beans

Adapted from

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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