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

Pork with Peanut Sauce

Pork with Peanut Sauce

Pork with Peanut Sauce

  • Servings: 6-8
  • Difficulty: Easy
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I’ve said it before and I’ll say it again…. I LOVE PORK ……It has an awesome flavour and it is so versatile that it lends itself to some really good recipes. In fact I don’t think there is a culture in the world that does not have at least one pork recipe….. okay there might be one or two.

The wonderful thing about this recipe is the sheer simplicity of it all and I think the most complicated part is the peanut sauce because it takes a few minutes to make.

Here’s how we do this one.

Shopping list:

  • 1 4 pound Pork Loin
  • 1/2 cup Smooth Peanut Butter
  • 2 tablespoons Soya sauce
  • 1 tablespoon Hoisin sauce
  • juice of 2 Limes
  • 1/3 cup of Hot Water
  • 1/4 cup Cilantro – chopped
  • 1/2 cup Chopped Peanuts
  • Salt and Pepper to taste

Putting it all together:

  1. Preheat the oven to 350°.
  2. Place the pork loin on a sheet pan and season with salt and pepper. Put in the oven for 50 – 60 minutes.
  3. For the peanut sauce combine all remaining ingredients except the cilantro and chopped peanuts in a blender or small food processor and pulse until well combined.
  4. Slice the pork and top with the peanut sauce, cilantro and chopped peanuts.
  5. Enjoy.

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

Until next time…….

                          Bon Appetit