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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Balsamic Glazed Pan Seared Skirt Steak

 

Oh my. This is a steak. This is an incredible steak. Words cannot describe it. It’s just that Heavenly. 

 Balsamic Glazed Pan Seared Skirt Steak

1 lb skirt steak (about 3/4 inch thick)

extra-virgin olive oil

1 cup good-quality balsamic vinegar

2 tablespoons brown sugar

salt and pepper to taste

Combine Vinegar and sugar in a small saucepan.  Heat the sauce over low heat for 4 minutes, stirring until sugar has dissolved. Bring to a boil and then reduce heat to medium. Simmer for 8 minutes or until reduced by one-third and slightly thick.

Season the steak generously on both sides with the salt and pepper. Let the steak come to room temperature, about 40 minutes.

Heat a large skillet over medium-high heat, and let the pan get very hot. Add the oil and when the oil is just barely smoking, add the meat. Lower the heat slightly, and sear the steaks (in batches if necessary) for 2 to 3 minutes on each side for medium rare.

Transfer the meat to a cutting board and tent with foil. Allow the steaks to rest for 5 minutes. Cut into slices, on the diagonal, and serve with glaze.

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Steak tips in Gravy with Rice

This is such a nice recipe for those times that you just want something comforting and quick to make.  Love this recipe.

Steak tips in Gravy with Rice

2 lbs Tenderloin steak, cut in bite sized cubes

1 small onion, chopped

2 cloves garlic, minced

salt and pepper to taste

1 tablespoon olive oil + 2 tablespoons butter for frying

4 tablespoons of flour

4 tablespoons (1/2 stick) butter

2 cups half and half or cream

2 cups cooked rice

Melt butter in a large heavy skillet and then add olive oil. Over medium heat, saute onions and garlic until tender. Add steak tips and fry until brown on all sides. Cover and simmer on low heat for about an hour or until meat is very tender. 

NOTE: You can also pre-cook beef cubes in a crock pot for 6 hours on high with a little beef broth for fork tender beef for all your stews and soups. I do this often and freeze until I need them.

In a separate skillet, add 4 tablespoons of butter and 4 tablespoons of flour and whisk quickly to blend. Cook, for about 1 minute until lightly browned, stirring the entire time. Whisk in half and half and continue whisking until sauce begins to thicken. Turn off heat and salt and pepper to taste. I like a lot of pepper in mind. 

Finally, pour your sauce into the skillet with your meat and with a wooden spoon stir, making sure that you scrape all the bits of meat and garlic and onion from the bottom. Cover for another 10 minutes while rice is cooking.

Cook rice as directed on package. Pour into bowl. Add meat and sauce over rice.

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Pepper Steak Pinwheels

I was in a creative mood one night but had a craving for pepper steak.  So I put my creative juices to work and came up with this festive-looking dish that turned out to be delicious!   Tender and juicy and loaded with flavors!  Fast and easy to make too!

Pepper Steak Pinwheels

2 pounds of flank steak, (2 medium sized flank steaks)

2 Tablespoons olive oil

1 Tablespoon balsamic vinegar

¾ teaspoons salt

¾ teaspoons pepper

2 garlic cloves minced

2 cups package fresh baby spinach leaves, stems removed

8 slices provolone cheese

2 cups plum tomatoes, diced very small

½ cup green, red and yellow pepper, diced very small

1/2 cup sweet onion, diced very small

Lay the two steaks out on your counter and overlap the edges. Using a kitchen mallet, pound the overlapping edges into one another to make one large flat steak. Continue to pound the steaks until they are about a third of an inch thick.

Mix olive oil, balsamic vinegar and garlic together in a small bowl. Brush mixture on flank steak, making sure to get the bits of garlic on the bottom of the bowl.

   

 Place a layer of fresh spinach leaves on top of the steak, leaving about ½ inch to ¾ of an inch space on all sides.  Sprinkle onion, tomatoes, and peppers on top of spinach. Layer on your slices of cheese, and push down with your hand to flatten.  

Using both hands, tightly roll into a log, tucking in the ingredients and rolling as you go. Roll with the grain. Secure by tying with kitchen twine at 2 inch intervals. Or you can use skewers or toothpicks. Using a sharp knife, slice in between the ties or skewers (against the grain), so that you have 1 1/2 to 2 inch thick pinwheels. Next brush the pinwheels with remaining marinade (oil and balsamic mixture).  Choose a cooking method.

Bake:  Preheat oven to 350 degrees. Place pinwheels in baking dish cut side up and bake uncovered for 25-30 minutes or 165 degrees.

   Grill:  Preheat grill to medium-high heat.  Grill just as you would a 

   steak,    2-3 minutes on each side.

  

Pan sear:  Add a little olive oil to coat your cast iron or oven safe skillet and sear each pinwheel about 2 minutes per side. Remove from burner and place into a preheated 350 degree oven for approx. 20 minutes or until temperature reaches 165 degrees.

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Steak and Mushroom Garlic Butter Pasta

So you’re cleaning out the fridge and you find leftover steak, some leftover pasta and a pack of ready to expire mushrooms.  What do you do?  You throw them all in one skillet, make a delicious sauce and call the recipe something that sounds good!

Steak and Mushroom Garlic Butter Pasta

8 ounces pasta (any kind)

12 ounces sliced mushrooms

Any leftover meat, steak, chicken, pork, etc., slicked or cubed

4 tablespoons butter, divided

3 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup grated or shredded Parmesan cheese

Parsley, optional

Cook the pasta in a large pot of salted boiling water according to package directions.  When the pasta is finished cooking, reserve about 1/4 cup of the pasta water, then drain the rest.

 

While the pasta is cooking, melt 2 tablespoons of the butter in a large skillet over medium-high heat.  Add the sliced mushrooms and cook for 4-5 minutes until they have started to turn golden brown.  

 
 

Add the minced garlic to the pan along with the salt and pepper.  Cook and stir constantly for one more minute. Add in the leftover steak (or chicken, etc.) and sauté until warmed through.

 

Turn the heat to low and add the remaining two tablespoons of butter, the pasta, reserved pasta water, and Parmesan cheese.  

 



















 

Toss with tongs to coat.  Add more salt and pepper to taste if necessary.  Serve immediately.

 

 

 

 

NOTE:  Any kind of mushrooms you like will work for this recipe.  I like baby Portobello mushrooms best.

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