Pork And Swiss Cheese Schnitzel Recipes

Steps:

• Whizz the bread in a food processor until fine. Mix breadcrumbs and cheese together, tip onto a large plate, then season. Dip the pork in the egg, then press both sides into the breadcrumb mixture to coat all over.
• Heat the oil in a large non-stick frying pan and fry the steaks for 3-4 mins on each side until cooked through. Serve with a crisp salad or try the Swiss-style salad, below.

Steps:

• Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.
• Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
• Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
• Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving.

Steps:

• For the bacon slaw: Put the bacon in a small skillet and cook over medium-low heat until browned and crisp, 8 to 10 minutes. Once the bacon has cooked, carefully pour off and discard all but about 1 tablespoon of the fat, then add the caraway seeds and cook, stirring, 30 seconds. Let cool, then transfer the bacon, caraway seeds and bacon fat to a bowl and add the cabbage and sauerkraut. Toss and season with salt and pepper.
• Meanwhile, for the schnitzel: Place a pork chop between two pieces of plastic (preferably from a resealable plastic bag). Use a meat mallet to pound the pork to an even thickness of about 1/4 inch to 1/2 inch. Repeat with the other pork chop.
• Put the flour in a wide, shallow bowl and whisk in the marjoram, paprika, nutmeg, caraway, 1 teaspoon salt and a few grinds of pepper.
• Whisk the egg with 1 tablespoon water in another shallow bowl. Put the panko in third shallow bowl.
• Dredge one piece of pork in the seasoned flour, then shake off the excess. Dip it in the egg to coat and let the excess drip back into the bowl. Place it in the panko and turn it to coat, lightly pressing so that the crumbs adhere. Place it on a plate and repeat with the other piece of pork.
• Add about 1/8 inch of oil to a large skillet and heat it over medium-high heat until it shimmers. Add the pork and cook, turning once, until the chops are golden brown on both sides and just cooked through, 2 to 2 1/2 minutes per side. Transfer the schnitzel to a wire cooling rack set over a paper towel-lined baking sheet to drain briefly. Sprinkle with a little salt and pepper.
• Serve the schnitzel with the bacon slaw on the side.

Steps:

• Flatten meat to 1/2-in. thickness. In a shallow dish, combine the flour, seasoned salt and pepper. In another shallow bowl, combine egg and milk. Place bread crumbs and paprika in a third shallow dish. Coat meat with flour; dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes., In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm. , In the same skillet, stir in 1/3 cup broth, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets. If desired, garnish with dill.

Steps:

• Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
• Set out 3 shallow bowls. One with a mixture of the flour, salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs and paprika.
• Heat the oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
• Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
• Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
• Serve the cutlets with the sauce, and lemon slices if you like. .

Steps:

• Tip the sage leaves and breadcrumbs onto a plate, then mix together with a little seasoning. Pour the eggs onto another plate. Pat the pork dry, then coat each chop in the egg mixture, letting any excess drip away. Then dip in the breadcrumbs until well covered. Cook or wrap in cling film or freezer bags and freeze.
• To cook, defrost completely if frozen. Place the chops on a lightly greased baking sheet and brush with a little of the butter. Cook under a medium grill for 7-10 mins until browned. Then turn over, brush with more butter and cook for a further 7 mins until crisp, browned all over and cooked through. Serve with green beans, fresh peas and some mashed potato mixed with grated cheddar.