Pork Schnitzel Receipe?? Anyone have a good one?!
However, I'm looking for a different receipe for the pork schnitzel...Almost all of the receipes I have found show the pork schnitzel being served dry...can anyone come up with a nice sauce to cook the schnizel in --lets say I'm using a sloow cooker......thanks......(different than a tomato sauce).
Answers: Hi guys..tonight I made an awesome Veal Parmesan..a nice breaded cutlet in a tomato sauce. It dawns on me that I could have substituted a pork schnitzel cutlet into the same receipe, and it probably would have turned out similar.
However, I'm looking for a different receipe for the pork schnitzel...Almost all of the receipes I have found show the pork schnitzel being served dry...can anyone come up with a nice sauce to cook the schnizel in --lets say I'm using a sloow cooker......thanks......(different than a tomato sauce).
sorry i dont have a long, drawn out, half page answer for you...when i serve mine i take heavy cream and put it in a pan...i add Dijon mustard and a tsp of capers...salt and pepper to taste.cook till slightly thickened ..then serve the sauce over the pork..simple and delicious
4 thin-cut pork chops or butterfly butterfly pork chops
margarine
salt
pepper
1 egg , beaten
breadcrumbs
1 onion , sliced
Directions
1Pound pork chops very thin.
2Salt and pepper each chop.
3Dip in beaten egg.
4Dredge in bread crumbs.
5Put in frying pan with onion slices and saute in margarine, about 2 Tbsp at a time, to a golden brown on each side.
recipe 2:
6 pork cutlets
1/4 cup flour
1 teaspoon seasoning salt
1/4 teaspoon pepper
1 egg , beaten
2 tablespoons milk
3/4 cup fine dry breadcrumbs
1 teaspoon paprika
3 tablespoons shortening
3/4 cup chicken broth
1 tablespoon flour
1/4 teaspoon dried dill weed
1/2 cup sour cream
Directions
1Pound pork to 1/4 to 1/8" thick.
2Mix 1st amount of flour with seasoned salt& pepper.
3Mix egg and milk.
4Mix the bread crumbs and paprika.
5Coat meat with flour, then dip in egg mixture and then the bread crumb mixture.
6Allow to set on a wire rack for 10 mins.
7Brown quickly on both sides in shortening in a large skillet.
8(about 2 to 3 mins per side) Remove from pan and keep warm.
9Pour broth into skillet, scraping to loosen crusty drippings.
10Blend the flour and dillweed into the sour cream.
11Stir mixture into the broth.
12Cook and stir until mixture is thickened; do not boil.
13Serve with pork.
Pork Schnitzel Marsala
4 boneless pork loin chops (about 1 1/4 pounds), trimmed
1 tablespoon olive oil
1 small red onion, chopped
1/3 cup dry Marsala
1 1/2 cups hot cooked white rice
Place boneless pork loin chops between 2 sheets of waxed paper. Pound with meat mallet or rolling pin to 1/4-inch thickness. Season with salt and pepper, to taste.
Heat oil in large skillet over medium-high heat. Add pork; cook until browned on both sides and cooked through, about 6 minutes, turning once. Transfer to platter; keep warm.
Add onion to the same skillet used to cook boneless pork chops. Cook onion over medium-high heat, until golden and tender, about 2 to 3 minutes. Add the Marsala to the onion; bring to boiling, scraping up any browned bits from bottom of skillet. Remove skillet from the heat. Spoon sauce over boneless pork chops. Serve with hot rice, cooked following package directions.
Cajun Pork & Spicy Beans
2 teaspoons Cajun spice mix
4 boneless pork chops (about 1 1/4 pounds)
1 tablespoon olive oil
1 red onion, chopped
1 sweet red pepper, chopped
1 can (19 ounces) black beans, drained (do not rinse)
1 can (8 ounces) no-salt-added corn niblets, drained
2 tablespoons barbecue sauce
Cooked brown rice, as acommpaniment
Sprinkle 1 teaspoon spice mix on both sides of chops. Heat oil in nonstick skillet over medium heat. Add chops; cook 3 minutes. Turn over. Add onion and pepper around meat; cover and cook 7 minutes or until pork is almost cooked in center.
Stir in remaining 1 teaspoon spice mixture; cook 1 minute. Add black beans, corn and barbecue sauce; simmer 2 to 3 minutes or until heated through. Serve with quick-cook brown rice.
German Pork Schnitzel
6 boneless top pork loin chops (1/2 inch thick, 1 1/2 pounds), trimmed
1/2 teaspoon salt
1/3 cup all-purpose flour
1/4 cup dried bread crumbs
1 egg
1/4 cup milk
3 tablespoons oil
Place chops between 2 sheets of waxed paper. With meat mallet or rolling pin, pound to 1/8-inch thick. Sprinkle both sides with salt.
Measure flour and bread crumbs onto separate sheets of waxed paper. Whisk together egg and milk in bowl. Lightly coat cutlets in flour, shaking off excess; dip in egg mixture, then into bread crumbs, pressing crumbs to coat.
Heat oil in large nonstick skillet over medium-high heat. Working in batches, add cutlets to skillet; cook, turning once, until golden brown, about 3 minutes per side. Remove cutlets to warm platter. Serve immediately