Pork Schnitzel
Recipe courtesy of Gigi
4 (4 ounce) boneless pork chops
1/4 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 tablespoons milk
3/4 cup panko bread crumbs
1 teaspoon ground paprika
1/4 cup vegetable oil ( I added some butter as well)
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.
2. 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.
3. Heat the vegetable oil and butter 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.
Spaetzle adapted from The General Foods Kitchen Cookbook
2 cups sifted flour
1 1/2 teaspoons salt
2/3 cup milk
4 eggs
(I added a dash of nutmeg)
Combine flour, salt, milk, eggs (and nutmeg, if using). Stir until mixture is blended, then beat for 5 minutes. Pass mixture slowly through a coarse sieve held over a 4-quart saucepan of boiling salted water. Boil the spaetzle for 8 minutes. Drain. Rinse with cold water.
At this point the General Foods Kitchen and I had a difference of opinion. They suggested serving the spaetzle topped with onions sauteed in butter. I say no.
First, I want to point out that there are a few ways to make spaetzle. If you don't have a sieve then a colander will work. Two other methods are a pastry bag or a zip lock bag with a corner cut off. The mixture will fall to the bottom of the pot and the spaetzle will rise to the surface. It doesn't have to look uniform either.
Once I drained the spaetzle I moved it in batches to a skillet with melted butter set on medium heat. I sautéed the spaetzle a few minutes allowing it to become a lovely golden color. I also added a couple of shakes of onion powder. I feel you can season it anyway that you wish.
Served with applesauce, this was a beautiful union of German and American cuisine. Tis yummy!
Recipe courtesy of Gigi
4 (4 ounce) boneless pork chops
1/4 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 tablespoons milk
3/4 cup panko bread crumbs
1 teaspoon ground paprika
1/4 cup vegetable oil ( I added some butter as well)
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.
2. 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.
3. Heat the vegetable oil and butter 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.
Spaetzle adapted from The General Foods Kitchen Cookbook
2 cups sifted flour
1 1/2 teaspoons salt
2/3 cup milk
4 eggs
(I added a dash of nutmeg)
Combine flour, salt, milk, eggs (and nutmeg, if using). Stir until mixture is blended, then beat for 5 minutes. Pass mixture slowly through a coarse sieve held over a 4-quart saucepan of boiling salted water. Boil the spaetzle for 8 minutes. Drain. Rinse with cold water.
At this point the General Foods Kitchen and I had a difference of opinion. They suggested serving the spaetzle topped with onions sauteed in butter. I say no.
First, I want to point out that there are a few ways to make spaetzle. If you don't have a sieve then a colander will work. Two other methods are a pastry bag or a zip lock bag with a corner cut off. The mixture will fall to the bottom of the pot and the spaetzle will rise to the surface. It doesn't have to look uniform either.
Once I drained the spaetzle I moved it in batches to a skillet with melted butter set on medium heat. I sautéed the spaetzle a few minutes allowing it to become a lovely golden color. I also added a couple of shakes of onion powder. I feel you can season it anyway that you wish.
Served with applesauce, this was a beautiful union of German and American cuisine. Tis yummy!