Tonight's dinner - the "other" white meat
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Pork Schnitzel
4 boneless pork chops (1 pound total), 1/2 inch thick
1/4 cup flour
1 teaspoon seasoned salt (Spike or Lawrey's, or just substitute plain salt)
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 tablespoons milk
3/4 cup fine dry breadcrumbs or panko
1 teaspoon paprika
3 tablespoons extra virgin olive oil or canola oil
3/4 cup chicken stock
1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/2 cup sour cream (full fat)1 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.
2 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 breadcrumbs (or panko) and paprika.
3 Dredge cutlets: 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.
4 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.
5 Deglaze pan, make sour cream dill sauce: 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.
"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
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Mrs. George is not a yuge fan of pork chops. I love them as long as they're not overcooked. Well-done is fine, but not dry.
The next time I make chicken schnitzel, I'll use this recipe, substituting chicken breasts for the pork chops, and make the sauce as directed.
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Pork Schnitzel
4 boneless pork chops (1 pound total), 1/2 inch thick
1/4 cup flour
1 teaspoon seasoned salt (Spike or Lawrey's, or just substitute plain salt)
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 tablespoons milk
3/4 cup fine dry breadcrumbs or panko
1 teaspoon paprika
3 tablespoons extra virgin olive oil or canola oil
3/4 cup chicken stock
1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/2 cup sour cream (full fat)1 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.
2 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 breadcrumbs (or panko) and paprika.
3 Dredge cutlets: 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.
4 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.
5 Deglaze pan, make sour cream dill sauce: 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.
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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?
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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 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!
"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
-
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!!
