The other day my son put in a request for some schnitzel, pork schnitzel to be precise. I had a whole boneless pork loin so I trimmed the hell out of it and sliced it very thin. As you can see these will cook rather quickly after being dredged in egg and seasoned bread crumbs. Please do not over cook these pork a little pink is not going to kill you. Octoberfest dish one....
Perfectly cooked schnitzel, mashed potatoes and a light mushroom gravy.
Now in the first picture you see that bag of trim, well that's gold. It was mixed with some lean pork and mixed with a variety of spices to create bratwurst. The meat is ground and put into natural hog casings.
The finished product. These will be placed in refrigeration for at least three days to allow the brats to cure. They will then be grilled and placed in a bun with onions...stay tuned.
Brk trt, your pork dished are kept very simple. And many times those type of simple things ends up the best way & the tastiest. Well done....PhilReplyDelete
Phil over working any recipe I think is a shame. If you have a quality piece of meat, all that's needed are a few good simple spices and then cook it properly.
I'll be right over.ReplyDelete
Don you just missed breakfast, blueberry pancackes, but your welcome to come for "brats" on Thursday night.
pork schnitzel: I use pork tenderloin and pound it out like veal. Then an egg wash and breadcrumbs. Goes well with just lemon juice and capers.ReplyDelete
But also try with marinara and cheese, or marsala or even a sour crème and mustard sauce. Very easy and tasty in the cold months.
Kevin the tenderloin is tops. I'll use them when I can find a great sale. This "cutlet" is a mainstay in many countries around the world....some awesome recipes out there.
HI Alan. We buy a whole Pork Loin and cut it into about 1/2' Chops. We've found that cooking Pork by time rather than guessing, works best. The chops cook at about 3 or 4 minutes a side just depending on the thickness. We also use a spice called Earl Grey (like the tea) that is awesome. Unfortunately one can't get it any more. We managed a bunch once we learned it was discontinued. Being of German heritage, Schnitzel is doable.ReplyDelete
Mark buying it whole saves you money, and offers a variety of cuts. I prefer thin sliced pork, easier to cook. That earl grey rub sounds interesting...
That food is right up my alley, Alan. Like you, we like our pork a tad on the pink side. When grilling I will take it off at 140 - 145 degrees per the meat thermometer and it is just delicious.ReplyDelete
That pinkish color makes such a big difference in taste and it's so juicy. The meat thermometer is key, a good investment for good results.
I'm going to be grilling some of those brats, would you like one?
I appreciate the offer on the brats. I have a good pack of them in the freezer already. I love them with mustard and sauerkraut with good hard crusted bread. What a delicious treat.Delete
Sam I would love to have all SSR's family over for some fall grilling...but for now it's just virtually.Delete
What delicious sausages! Send me a dozen please...!ReplyDelete
I wish I could my friend.
The pork cutlets which are called Milanesa in Argentina are quite popular....
I love how you feed us and then you feed us! I am really zeroing in on the pork schnitzels! Wow! They look delicious! My wife on occasion will buy a pork loin and we enjoy it in various ways! Now, we have another way to enjoy it! Thanks! Schnitzel? German?
Hungry Doug in the Den
Hungry Doug in the Den, German it is. It's easy and if you slice it thin it will cook quickly. If you cut it a bit thick then get the mallet and pound it until it's thinner.
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