PORK SCHNITZEL
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.
PORK SCHNITZEL WITH CREAMED LEEKS
Found this recipe on the internet when looking for something to use some schnitzel and a leek that I had in the fridge. Nice and easy plus very tasty. Made a perfect Friday night whip-up. I didn't have fresh herbs so sub'ed with dried herbs and omitted the parsley, but have copied the recipe as it was originally submitted. Will definitely be making again.
Provided by Kiwi Kathy
Categories One Dish Meal
Time 11m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Place leek, cream and stock in a medium saucepan, bring to the boil, reduce heat and simmer for about 5 minutes or until thickened. Stir through mustard and season with salt and pepper.
- Meanwhile, combine the breadcrumbs, herbs and S & P in a shallow bowl. Place flour onto a plate. Whisk eggs and milk together in a shallow bowl.
- Dip pork into flour shake off excess. Then dip pork into the egg and then coat with the breadcrumb mixture.
- Heat a little oil in a frying pan over medium heat, add pork and cook for about 3 minutes each side or until cooked through. Remove from pan and rest for 5 minutes.
- Wipe the pan clean. Heat a little more oil in the hot pan, add the sage leaves and cook 2 -3 minutes or until crisp.
- Spoon creamed leek onto plate, top with pork schnitzel and crispy sage leaves.
Nutrition Facts : Calories 267.5, Fat 9.1, SaturatedFat 4.2, Cholesterol 110.6, Sodium 281.1, Carbohydrate 36.4, Fiber 2.4, Sugar 3, Protein 9.7
CREAMY MUSTARD PORK
A delicious recipe to add new dimensions of flavour to pork - also works well served with noodles
Provided by Phil Vickery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
- Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.
Nutrition Facts : Calories 522 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.89 milligram of sodium
More about "pork schnitzel with creamed leeks recipes"
PORK SCHNITZEL RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (187)Category Main CourseCuisine GermanTotal Time 35 mins
- Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4" to 1/8" thick.
- Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.
- Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
- Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to paper towel lined plate. Cut into one to check doneness - juices should run clear. Serve with lemon wedges, or ranch for children.
OVEN BAKED PORK IN CREAMY LEEK MUSHROOM SAUCE …
From esterkocht.com
5/5 (1)Category Main CourseCuisine GermanTotal Time 1 hr 50 mins
- Begin by cleaning and slicing mushrooms and leek. Clean the mushrooms with paper towels. Cut off the stem ends and slice them. Cut off leek roots and about 1 cm (1/2 inches) from the green tops. Then cut the leek in the middle, such that in the end you have a part with dark green leaves and white to light green leek part, as show on the photo below. Remove the outer layer of white to light green leek part and slice thinly into rings. Rinse the leek greens very well under running water, leaf by leaf and chop finely.
- Rinse pork tenderloin, pat with paper towels and cut it into medallions. Heat 2 tablespoons olive oil in a large pan or medium pot at medium high heat and sear the medallions. Don't overcrowd the pan with the meat. You want to get that nice brown color and flavor. Remove the meat and put it in a casserole dish layered next to each other. Season the meat with salt (from ½ teaspoon salt) and freshly ground pepper. Preheat the oven to 180 °C (356 °F), with both top and bottom heat.
- In the same pan (without adding extra oil) fry bacon until nicely brown and crispy. Remove from the pan (or whatever you're using) and set aside. In the same fat, add mushroom slices and let cook for about 2 minutes. Sprinkle with cornstarch and mix very well. Stir in heavy cream and vegetable stock. Add leek, bacon and dried thyme. Bring to a boil, season with freshly ground pepper and the remaining salt and remove from the heat. Pour the sauce evenly all over the meat. Cover the casserole dish with aluminum foil and bake for 1 hour. After 1 hour remove the foil and bake for another 30 minutes. Done!!
PORK MEDALLIONS WITH CREAMY MUSHROOM LEEK SAUCE
From reciperunner.com
EASY PORK SCHNITZEL RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CREAMED LEEKS RECIPE - THE PERFECT VEGETARIAN SIDE …
From greedygourmet.com
SCHNITZEL RECIPE {30 MIN PORK CUTLETS} - SIMPLY RECIPES
From simplyrecipes.com
5/5 (27)Total Time 30 minsCuisine GermanCalories 637 per serving
PORK SCHNITZEL & MUSHROOM GRAVY (JäGERSCHNITZEL) - THE …
From theseasonedmom.com
5/5 (2)Total Time 30 minsCategory DinnerCalories 541 per serving
STARCHEFS - PORK SCHNITZEL | CHEF JON NOVAK OF TINY LOU’S
From starchefs.com
PORK SCHNITZEL WITH CREAM SAUCE - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
CRISPY PASTA WITH CHICKPEAS, LEMON AND PARSLEY | CHRISTOPHER …
From rachaelrayshow.com
ONE PAN PORK AND LEEK RECIPE - COOKING LSL
From cookinglsl.com
WHAT TO SERVE WITH PORK SCHNITZEL - 17 DELICIOUS SIDES
From pantryandlarder.com
CREAMED LEEKS RECIPE - BBC FOOD
From bbc.co.uk
PORK SCHNITZEL WITH CREAMY DILL SAUCE - EATINGWELL
From eatingwell.com
BEST PORK SCHNITZEL RECIPE - HOW TO MAKE PORK SCHNITZEL - DELISH
From delish.com
PORK SCHNITZEL RECIPE | HELLOFRESH
From hellofresh.com
PORK CHOPS WITH POTATO AND LEEK AL FORNO RECIPE - BBC FOOD
From bbc.co.uk
GESCHNETZLETES (CREAMY HUNTER'S SAUCE) RECIPE - THE DARING …
From daringgourmet.com
10 BEST PORK SCHNITZEL RECIPES | YUMMLY
From yummly.com
SIMPLE PORK AND LEEKS STIR-FRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
CRISPY CHICKEN WITH CREAMY MUSHROOMS AND SNAP PEAS
From chewingthefat.us.com
CREAMED LEEKS RECIPE
From allrecipes.com
#15-minutes-or-less #time-to-make #course #preparation #main-dish #one-dish-meal
You'll also love