in the kitchen

in the kitchen

Wednesday, March 6, 2013

Pork Schnitzel

Well, it is time for the drawing! The four aprons will be given away soon. The winners will be posted tomorrow. I hope whoever wins needs a nice apron. Today I want to share a wonderful main dish that is easy and elegant--pork schnitzel. I added ground almonds to the breading, cooked it in real butter and had some lingon berry preserves to serve with it. Ahhh! Just lovely!
Pork Schnitzel
1 pound pork tenderloin
1/2 cup ground almonds (use a blender or food processor)
1/2 cup fine bread crumbs
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 egg
1 tablespoon water
1/2 cup flour
1/2 cup butter
Cut the tenderloin into 1/2 inch thick slices across the grain. Flatten each slice by pounding with a meat tenderizer (or a heavy rolling pin) to about 1/8 inch thick. Prepare breading stages in three shallow bowls. Mix almonds, bread crumbs, 1/3 of the salt and 1/3 of the pepper in one bowl. Mix the egg and water with another 1/3 of the salt and pepper in the second bowl. Stir the remaining salt and pepper into the flour in the third bowl. Heat the butter in a skillet over medium high heat. When butter is melted begin breading the pork by dredging both sides of each piece in flour, shaking off the excess. Next dip it into the egg wash and finish with the almond breadcrumb mixture. Coat each side well then place into the hot butter. Repeat with the remaining slices of pork. Cook on the first side for 3 minutes then turn with tongs and cook for another 3 minutes. Remove to a baking dish and keep warm in a low oven (about 200 degrees) while you finish cooking the remaining schnitzel. Serve warm with lingon berry preserves (I buy mine at Ikea) or with cranberry sauce or with fresh lemon wedges.
Hints: I try to remove most of the fat when slicing the tenderloin. Use waxed paper or parchment paper on both sides of the pork slice to help with the pounding if using a rolling pin or heavy can. The butter will be browned nicely and impart a toasted flavor to the schnitzel by the time you are finished cooking. Reheat any leftovers by placing them in a baking dish in a 300 degree oven until hot. (That is quite a good joke--there are no leftovers!) And yes, they are supposed to swim in butter so save up your fat allotment for the day in preparation.
You can certainly taste why these are a classic. Check out the recipe for the Turkey version and decide which you like best.

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