Delicious Pork Schnitzel

 

 

 

 

 

 

 

 

 

 

 

A simple pork chop cutlet with a crispy, crunchy coating makes Pork Schnitzel an irresistibly easy meal.  Let me start off by saying Schnitzel is so easy to make and so good.  You will want to make it often.  Talk about easy?   Simply pound, season, dip, pan fry.  It’s just that simple!  That crispy coating makes all the difference. It takes the flavor from simple to simple-yet-sublime. Perhaps more importantly, it adds crispy, crunchy texture. Yum!

 

 Delicious Pork Schnitzel

 2 lbs boneless pork chops
1/3 cup all-purpose flour
1 Tablespoon garlic salt

1/2 tsp paprika
1/2 tsp black pepper

3 large eggs
2 cups panko bread crumbs
Olive oil, canola oil or any high heat cooking oil
Lemon wedges to serve

 

Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4" to 1/8" thick.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Set up three bowls. In the first combine 1/3 cup flour, 1 tablespoon garlic salt, 1/2 teaspoon paprika and 1/2 teaspoon pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.

 

 

 

 

 

 

 

 

 

 

Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.

 

 

 

 

 

 

 

 

 

 

 

Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. 

 

 

 

 

 

 

 

 

 

Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly.  

 

 

 

 

 

 

 

  

 

Remove to plate.  Serve with lemon wedges.

 

 

 

 

 

 

 

 

 

 

 

Serve with mashed potatoes and maybe a salad. 

 

 

 

 

 

 

 

 

 

 

 

 

So crispy on the outside and moist on the inside!  Perfect.

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Quiche Lorraine

 

 

 

 

 

 

 

 

 

 

 

 

 

 

What’s the difference in a reglar quiche and quiche Lorraine? Traditionally Quiche Lorraineuses heavy cream, bacon, swiss, or guyere cheese, which are classic French  ingredients. Whereas regular quiche has other variations of meats like ham, sausage and different types of cheese.

 

Quiche Lorraine

 

1 nine-inch pie shell

4 strips bacon or used ham, diced small

1 onion, thinly sliced 

1 cup Gruyère or Swiss cheese, cubed 

¼ cup grated Parmesan cheese 

4 eggs, lightly beaten 

2 cups heavy cream 

¼ teaspoon nutmeg 

½ teaspoon salt 

¼ teaspoon freshly ground pepper 

 

Preheat the oven to 400 degrees.  Line a nine-inch pie plate with the pastry. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cover the bottom of the pastry with a round of parchment paper and add enough dried beans to partly fill the shell. Bake 10 minutes.

 

Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.

Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Combine the eggs, cream, nutmeg, salt and pepper to taste. Pour the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.

 

 

 

 

 

 

 

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Broccoli Bacon and Cheese Quiche

Broccoli Bacon and Cheese Quiche

I love a good quiche that is rich and creamy inside a buttery flaky crust. They make a beautiful presentation and they are just delicious for breakfast, lunch or brunch. I make this one often and it is so good!

Broccoli Bacon and Cheese Quiche

4 strips bacon
1 cups broccoli, chopped
1 cup grated Cheddar or Colby Jack Cheese
3/4 cup whole milk
1/2 cup heavy cream
3 large eggs, beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) pre-baked shell (see recipe below)

Preheat the oven to 350 degrees. Cook the bacon in a skillet over medium heat for about 10 minutes until crisp, then chop the bacon into pieces and reserve for later. Add the chopped broccoli to the pan and season with a pinch of salt and pepper. Saute for 5-10 minutes until the broccoli is tender. Do not overcook or it will get mushy.

Evenly spread the cooked broccoli and bacon in crust, and top it with the grated cheese. Whisk the milk, cream and eggs together. Add salt and pepper. Pour liquid into the baked shell, and bake the quiche for 25-30 minutes. The quiche is ready when you can no longer see liquid but the center of the tart jiggles slightly when moved. Cool slightly and then serve.

Buttery Quiche Pastry Shell

1 1/2 cups all purpose flour
1/4 teaspoon salt
6 tablespoons butter, cut into small pieces
2 tablespoons shortening, cut into small pieces
4 1/2 tablespoons cold ice water

Place the flour, salt, butter and shortening in a large bowl.
Rub the flour together until it has broken into pieces the size of oatmeal flakes. Don't over-blend. Using a pastry cutter or two knives, add the ice water, a little at a time, mixing until it just starts to hold together. 

Press the dough into a roughly shaped ball. Knead it briefly into a fairly smooth ball, then sprinkle lightly with flour and wrap in a sheet of waxed paper. Chill 1-2 hours in the refrigerator. When ready to roll, sprinkle work surface and rolling pin with flour and roll the pastry out into a circle 1/8 inch to 1/4 inch thick.

Butter a 9 inch quiche pan. Place the crust in the pan and press gently to line the inside. Crimp edges. Line the pastry with greased parchment paper and fill with pie weights. I use uncooked beans or rice.

Bake in the middle level of a preheated 400 degree oven for about 8-9 minutes or until the pastry seems set. Remove foil and beans, prick bottom of the pastry with a fork, and return to oven for 2-3 minutes. Allow to cool slightly before serving. 

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Raspberry Vanilla Glazed Donuts

 

Raspberry Vanilla Glazed Donuts

I have two little raspberry bushes in my garden and every year they work so hard to please me.  This morning I had just enough raspberries to make some warm raspberry glazed donuts.  Took me no time at all using a pack of pastry sheets!  YUM!

Raspberry Vanilla Glazed Donuts

1 box Puff Pastry Sheets (2 sheets in the box)

1 egg, beaten

1-4 cups of oil for frying 

1/2 cup raspberries

1 1/2 cups powdered sugar

Line a large baking pan with parchment paper.  Place a cooling rack under it to catch your drips.   Open the two packages of pastry sheets and lay them out on a lightly floured work surface. Allow them to thaw to room temperature.

Brush one of the sheets with the beaten egg, just enough to thinly coat the entire sheet. Place the dry pastry sheet on top of the one with egg.  Use a rolling pin to press them together.  Use a 2 inch donut cutter to cut out about 10 donuts.

Heat up the oil in a deep and wide skillet to about 365 degrees. Place a few donuts at a time in the oil and let them fry on one side for about a minute, flipping and cooking on the other side until both sides are light golden brown.  Place the donuts on the cooling rack to cool.

In a food processor or blender, blend the raspberries and powdered sugar until smooth. If you want the glaze to be a little bit thinner, add a tablespoon of milk.  Dip the tops of the cooled donuts into the glaze and lay them on the cooling rack.

For additional vanilla glaze as shown in the photo, simply add 1 cup of confectioners' sugar with 2 tablespoons water and 1/2 teaspoon vanilla extract and mix until smooth. Drizzle on top of raspberry glazed donuts.  Drag a toothpick through the glaze for the marbling effect as shown.

Donuts are always better when they are fresh so eat as soon as possible! Enjoy!

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