Schnitzel on a Bun

 

 

 

Schnitzel on a Bun ii

Schnitzel on a Bun

  • Servings: 10 - 12
  • Difficulty: Easy
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This is a very classic and iconic German dish that goes by many names and is present in many cuisines around the world…. Weiner Schnitzel in Vienna, Jagerschnitzel (hunters schnitzel) in Germany and Chuleta in Colombia. 

Schnitzel is made by pounding meat thin, putting it through a breading station and then frying it until crispy. It is traditionally served with a lemon wedge and either potato salad,  boiled potatoes with parsley and butter or, as is the case in Germany, Spatzle. Here in North America it is not uncommon to find it served on a bun with tomatoes and Sauerkraut alongside french fries but since I can’t stand Sauerkraut I used Coleslaw instead

However you choose to do it this is one awesome dish that is sure to please.

Here’s how we do this one.

Shopping list:

  • 1 half Pork Loin (about 4 pounds), trimmed of fat and sliced into 1/2 inch thick cutlets.
  • 1 cup Bread Crumbs
  • 1/2 – 2/3 cups Flour
  • 3 Eggs plus 3 tbsp Water
  • 3 Lemons – quartered
  • 10 – 12 Lettuce leaves
  • 2 large Tomatoes
  • 3 tsp Granulated Garlic
  • 1/4 grated Parmesan cheese
  • Salt and Pepper
  • 10 – 12 Crusty rolls
  • Canola Oil for frying
  • German Mustard or a Grainy Mustard (optional)

Putting it all together:

  1. Place the cutlets between two pieces of wax paper and, using a meat mallet, pound until 1/4 inch thick.
  2. Using three shallow pans set up your dredging station by placing the flour in one, breadcrumbs in the second and the egg and water in the third.
  3. Season the flour with salt, pepper and garlic.
  4. Mix the egg and water until well blended.
  5. Mix the Breadcrumbs and Parmesan until well incorporated.
  6. Heat about a half inch of oil in a large pan
  7. Taking the pork dredge in the flour, dip in the egg and cover with breadcrumbs shaking off the excess.
  8. Shallow fry the pork until golden brown on both sides and set on paper towels to drain.
  9. Toast the inside of the crusty roll and build the sandwich by placing lettuce on the bottom topped with the schnitzel and tomato.
  10. Spread mustard on the top bun and plate.

There you have it another “simple bust tasty recipe for the grilling season and beyond.”

Until next time……….

                           Bon Appetit

Shrimp Tacos

Shrimp Tacos

Shrimp Tacos

  • Servings: 8-10
  • Difficulty: Easy
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My grandson loves Taco Tuesday at our house because he gets a chance to basically make his own dinner and with the invention of Old El Paso Taco Bowls™ he really looks forward to Tuesday nights.

Now for me I need to find an alternative to the ordinary usual type taco because I have to avoid red meat so this Tuesday I decided to go for Shrimp Tacos and since we have a place near home with really reasonably priced shrimp it was a no brainer. This decision also gave me the opportunity to experiment with my Actifry™ Hot Air Fryer and I have to say it performed as well as I expected.

Cooks note: When using the Actifry for things like shrimp or chicken nuggets remove the center spindle that way the shrimp etc will sit flat while cooking.

Here’s how we do this one.

Shopping list:

  • 1 bag 31-40 shell off, deveined Shrimp
  • Small head of iceberg Lettuce – shredded
  • Medium bag shredded Mexican blend cheese
  • 1 medium Avocado – sliced
  • 3 Spring Onions – chopped
  • Old El Paso™ Taco kit
  • 1 jar Old El Paso™ salsa
  • 1 cup Flour
  • 2 tablespoons Chipotle powder
  • 4 tablespoons Old Bay™ seasoning
  • Pickled Anaheim peppers
  • Sour cream for garnish

Putting it all together:

  1. Season the flour with the Old Bay and Chipotle powder and mix well.
  2. Dredge the shrimp in the flour making sure to shake off any excess and place half in the Actifry.
  3. Cook for 10 minutes turning half way. Repeat with the remaining shrimp
  4. Build your Taco and enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                           Bon Appetit