FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Magazines       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

Meat RecipesPork Recipes page 3 >  Pork Schnitzels

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

PORK SCHNITZELS

 

Falling Cloudberries
by Tessa Kiros
This easy dish can be made at the last moment or way beforehand. Schnitzels are great for a picnic or in sandwiches and are quite adaptable to any smorgasbord. You could add a little ginger and soy to the marinade for an oriental touch, or leave out all the garlic and herbs and make it completely plain, using any type of meat — chicken, lamb chops, veal, beef, or turkey. Serve plain, with lemon, or with a special mayonnaise such as balsamic or lemon tarragon. We always made an enormous pile of these in our house as they are great eaten cold the next day. The pile would get smaller and smaller, until eventually just the empty plate sat alone in the fridge and my mother would be left serving salad, sautéed potatoes, and bread for the next day's lunch.
Serves 3


Ingredients

    • 2 Eggs
    • 1 Garlic Clove, Finely Chopped
    • 1/2 Teaspoon Sweet Paprika
    • 1 Teaspoon Finely Chopped Fresh Rosemary
    • 6 (2¼ -Ounce) Slices Pork Loin (1/2 Inch Thick)
    • 2/3 Cup Fresh Bread Crumbs
    • Butter (For Frying)
    • Lemon Wedges, To Serve


Directions

Whisk the eggs in a large bowl. Season with salt and pepper, then whisk in the garlic, paprika, and rosemary Put the slices of pork in the egg mixture, turning them over to make sure they are all well coated. Let it marinate for at least 15 minutes.

Put the bread crumbs on a plate. Take the meat out of the marinade, letting the excess drip oft, and then pat into the bread crumbs on both sides, pressing down with the heel of your palm to make sure that the bread crumbs stick.

Heat enough butter in a saucepan to shallow-fry the meat. Add the pork and fry quickly, turning so that both sides are nicely golden brown and the meat is cooked through. You could add a little olive oil if you are nervous about the butter burning, but it shouldn't be a problem. If your pan is not big enough to accommodate all the slices, cook them in two batches, but you may have to wipe out the pan between batches. Serve hot, at room temperature or cold, with a squeeze of lemon juice and a little extra salt if necessary.
 

 

                    RELATED RECIPES

Pork Recipes page 3       Pork Scaloppine       Pork Scaloppine w/Mushroom Sauce       Pork Schnitzels       Pork Shoulder, Vietnamese       Pork, Squash & Cashew Stir Fry       Pork Stuffed with Sweet Plantain       Pork Shabu Shabu       Pork Vindaloo       Potato and Pork Curry       Pulled Pork, Root Beer BBQ Sauce       Quick & Easy Pulled Pork       Rack of Pork Parsleyed Crumbs       Roasted Rack of Pork       Sate of Pork       Sausage & Apricot Balsamic Rice       Sausage and Noodle Dinner       Sausage & Peppers w/Dijon Potatoes       Sausages, Green Lentils & Salsa       Scrapple       Scrapple (Quantity)       Scrapple Recipe, 1896       Shepherd's Pork Pie       South Carolina BBQ Pork       Spiced Luncheon Loaf       Spiedis (Italian)       St. Louis Style Pork Steaks       Swedish Style Meatballs       Sweet Sausage with Fennel       Sweet & Sour Pork with Cranberries       Sweet and Sour Mango Pork       Sweet & Sour Pork with Vegetables       Sweet & Sour Sausage      Taquitos Al Pastor       Teriyaki Pork Skewers       Tex Mex Pulled Pork       Thai Curried Pork, Coconut, Mango       Toad in the Hole       Toad In Another Hole       Tropical Pork Kabobs       Vietnamese Pork Rolls
Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.