Tonight's dinner - the "other" white meat
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George, that sounds delicious! Makes me want to get a meat hammer. About how long does it take to make it?
@brenda said in Tonight's dinner - the "other" white meat:
George, that sounds delicious! Makes me want to get a meat hammer. About how long does it take to make it?
Buy the tenderizer. You'll find more than one use for it. I'll buy a pork loin, slice it into chops and freeze two or three to a bag. Most of the time I'll tenderize them before cooking. One if my tenderizers has a flat side with no indentions. I use that one for chicken breasts. I also use a tenderizer for venison or for beef round steak.
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@brenda no need for a meat hammer! Use a rolling pin (I assume you have one somewhere in your kitchen, LOL).
Our grocers stock thin-cut pork chops that I can use, but I had some thick chops from Wild Fork that I sliced down the middle and then used the mallet to get them thinner.
The chops take no time to cook, about 3-5 minutes a side. What took the longest (about 15 min) was making the sauce - I didn't want it to boil, so I was real careful to just keep at a simmer. Chops were kept in a warm oven during that part.
Like I said, Mrs. George prefers chicken schnitzel. I'll use this recipe for that next time.
ETA: Just looked. Wild Fork sells thin-cut chops too!
@george-k Yes! I have several rolling pins, one that is a simple wooden pin without any handles. That one might work quite well for this. Our chops usually have bones, since they come from the farm. I'll have to debone them before whacking them.
For the chicken version, does it matter whether you use chicken breasts or deboned thighs?
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@george-k Yes! I have several rolling pins, one that is a simple wooden pin without any handles. That one might work quite well for this. Our chops usually have bones, since they come from the farm. I'll have to debone them before whacking them.
For the chicken version, does it matter whether you use chicken breasts or deboned thighs?
@brenda said in Tonight's dinner - the "other" white meat:
For the chicken version, does it matter whether you use chicken breasts or deboned thighs?
No clue. I've never tried thighs.
Here's the chicken schnitzel recipe:
https://www.bonappetit.com/recipe/chicken-schnitzel
4 4-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness (I never get them that thin, LOL)
Kosher salt and freshly ground black pepper
1 cup all-purpose flour (for dredging)
2 large eggs
1 tablespoon Dijon mustard
2 cups (or more) whole wheat (or regular) panko (Japanese breadcrumbs)
2 tablespoons canola oil, divided
2 tablespoons unsalted butter, divided
Chopped flat-leaf parsley
Lemon wedgesLine a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs and Dijon mustard to blend in a shallow baking dish. Place 1 cup panko in another shallow baking dish, adding remaining 1 cup panko, or more, to dish as needed throughout process. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing panko gently to adhere to chicken. Transfer chicken to prepared baking sheet.
Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan should be large enough to hold 2 breasts). Add 2 chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined plate and season with salt. Add remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.
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As I've mentioned, Mrs. George likes this, and I make it at least once a month.
However, I found another recipe, from America's Test Kitchen, and thought I'd try it.
Came out very good. Nicer than frying it in a skillet. Easier and quicker too.
Recipe moved to "The Cookbook" thread.
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Yum, those above foods sound good!!
