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.