Easy Recipes from The Pot Rack – October 2022

It’s October and my palette is shifting into hearty dishes that scream comfort. Let’s tuck into a tasty and tender Schnitzel pounded thin and topped with a luscious gravy. So many options with this little recipe. Make it as is or improvise and make it your own.

Schnitzel Ingredients – Serves 4

4 boneless pork steaks or chops, pounded thin

1 tsp each salt, garlic powder, paprika and pepper

1/2 cup all-purpose flour combined with 1 teaspoon salt

2 large eggs, lightly beaten with a splash of milk

3/4 cup panko breadcrumbs seasoned with a dash of nutmeg (optional)

Oil for frying (use oil with a high smoke point like Grapeseed oil)

Instructions

  • Begin to heat about 1inch of oil on medium high heat in a heavy 10-12 inch pan (cast iron works great here)
  • Place the pork chops between two sheets of parchment paper and pound thin until about a 1/4 inch thick.
  • In a small, shallow bowl combine the flour, salt, garlic powder, paprika and black pepper and mix until combined. In another small bowl whisk together the 2 eggs with a splash of milk. In a third bowl mix together the Panko Breadcrumbs and nutmeg.
  • Working with one chop at a time, dip in the flour, then the egg, and then the breadcrumbs, coating both sides and edges. Gently shake off the excess crumbs.
  • Fry immediately in hot oil (about 330 degrees) about 2-3 minutes on both sides until a deep golden brown. Transfer to drain on a wire rack and keep in a warm oven while you make the remaining chops.

 

Garlic Mushroom Gravy Ingredients

8 ounces cremini mushrooms, sliced

3 tablespoons butter

3 cloves garlic, minced

2 tablespoons flour

1 tablespoon dry vermouth

1 1/2 tsp Worcestershire sauce

2 cups stock of your choice

Parsley for garnish

Instructions

  • Melt butter in a skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes.
  • Add garlic and cook until fragrant for a about a minute. Season with a salt and pepper to taste.
  • Sprinkle the flour over the mushrooms and stir until all the flour is absorbed in the butter and forms a paste. Pour in the Vermouth and stir about another minute.
  • Slowly add broth, whisking until incorporated. Add the Worcestershire and reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
  • Serve the gravy over the Schnitzel with a sprinkling of parsley.

 

Beyond the Recipe—Schnitzel is a delicious canvas for all kinds of flavors and most assume it hails from Germany. Austrians will tell you it’s their creation. And Italians will argue that the pounded thin meat cutlet is simply a Milanese. Wherever you travel in Europe, you will find some form of a thin, breaded, fried meat entrée on the menu. Pork, veal, chicken, and turkey are all acceptable proteins. Bottom line, it’s what you put on top that counts. I chose a classic mushroom gravy, but I also love a tart berry sauce. Or how about a caramelized onion in red wine or a creamy Dijon sauce. Seriously, the options are endless. So, grab a pint, get out your favorite meat tenderizer and get to work.

Schnitzel can be traced back to the 7th century when a Byzantine Emperor demanded his meat be pounded thin and covered in sheets of gold. Today, the crispy exterior of a Schnitzel cutlet is referred to as “yellow gold.”