Saturday, January 25, 2014

Rosie Makes Pork Schnitzel With Paprika And Cream Sauce.

  The Hawthornes are having pork schnitzel for lunch today
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).
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.

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