The Hawthornes are having pork schnitzel for lunch today
with a lemony paprika and cream sauce
and a tangy coleslaw.
with a lemony paprika and cream sauce
and a tangy coleslaw.
I found two frozen boneless pork loins
which I let thaw out in the fridge.
Pound the meat between plastic wrap
to about 1/8 to 1/4 inch thick.
Season with freshly ground Kosher salt and pepper.
Next prepare your fry station.
Flour in the first bowl, then egg mixture, and then breadcrumbs.
For the egg mixture, I mixed two eggs with 2 tablespoons of cream.
For the breadcrumbs, I tore half a loaf into pieces,
put them in a 300° oven, baked them until dry,
and then processed them until finely ground.
Next, I started on the paprika and cream sauce.
Paprika and Cream Sauce
2 TB unsalted butter
1/2 medium white onion, chopped
2 TB flour
1 TB sweet Hungarian paprika
3/4 cup skim milk
1/2 cup heavy cream
2 TB lemon juice
Kosher salt
Melt butter in small saucepan over medium low heat.
Add onions and cook, stirring, about 2 minutes.
Add in flour and paprika,
stirring constantly for about 2 minutes to cook the flour.
Whisk in the cream and milk over medium heat,
2-3 tablespoons at a time,
stirring until sauce thickens.
Season to taste with salt and lemon.
Keep warm while you cook the pork.
I heated a large cast iron skillet over medium high heat
then poured a thin film of oil in it.
While the pan was heating,
I dredged the pork cutlets through the flour, shaking off the excess,
then the egg bath, and then the breadcrumbs.
Working one or two cutlets at a time,
I browned the first side (1-2 minutes),
flipped it over, and browned the second side (1-2 minutes).
flipped it over, and browned the second side (1-2 minutes).
Next, I added in a tablespoon each of butter and lemon juice.
Swirl the cutlets around.
Transfer to a paper towel.
Wipe pan out and repeat with remaining cutlets.
Drain on paper towels.
I decided this needed a bit of lightening-up
and made a bright, palate-cleansing cole slaw.
Rosie's Tangy Cole Slaw
1/2 cup shredded green cabbage
1/2 cup shredded red cabbage
1/2 cup chopped white onion
2 TB mayonnaise
1 TB buttermilk
1 TB cider vinegar
1/2 tsp sugar
freshly ground salt and pepper, to taste
Put a little of the Paprika and Cream Sauce on the plate,
top it with a schnitzel, then with the cole slaw.
Daughter Hawthorne gave me that pretty cloth for Christmas.
The pork was fork-tender.
The lemony paprika cream sauce was a lovely accompaniment..
And the tangy cole slaw lightened and brightened it.
Just plain good eats.
No comments:
Post a Comment