Fall
is my favorite season – I love the chill in the air, the turning of the leaves
and grasses, and the food! German potato salad, lots of cabbage, brats, and just
recently Barry tried his hand at schnitzel — his German grandmother would have
been proud. Schnitzel is German for “cutlet” which is usually made with veal
(he used pork) and is thinly pounded, breaded and fried.
Our first fall
menu of the season:
Coleslaw
Pork Schnitzel w/ Dill Cream Sauce
Parsley Buttered Potatoes
Pork Schnitzel with
Dill Cream Sauce 4 servings
4 pork cutlets, or cut 4 (½” thick) pieces of pork loin and
pound thin
¼ cup all-purpose flour
1 teaspoon seasoned salt
¼ teaspoon freshly ground black pepper
1 egg, beaten
3 to 4 tablespoons buttermilk
3/4 cup fine dry bread crumbs or panko
1 teaspoon paprika
About 3 tablespoons canola oil
¾ cup chicken broth
½ teaspoon dried dill weed or 2 teaspoons chopped fresh dill
½ teaspoon Kosher salt
½ to ¾ cup sour cream (full fat)
1. Cut
small slits around the edges of the cutlets to prevent curling.
2. Set
out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and
pepper. The second with the egg and milk whisked together. The third with a
mixture of the bread crumbs (or panko) and paprika.
3. Heat
the olive 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.
 |
| Into the seasoned flour . . . |
 |
| then into the egg-buttermilk, and finally . . . |
 |
| into the panko breadcrumbs. |
4. Working
in batches, sauté the cutlets for 3 to 4 minutes on each side. Remove the
cutlets from the skillet and cover with foil or place in a warm oven to keep
warm.
5. 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).
6. Serve the cutlets
with the sauce.
Parsley Buttered
Potatoes 4 servings
1½ lbs. potatoes, peeled and cut into chunks
½ cup (1 stick) butter
2 tablespoons fresh Italian parsley, finely chopped
Kosher Salt
1. Boil
potatoes in salted water for about 20 minutes or until they can be easily
pierced with a fork.
2. Drain
the water and place them back on the stove for a minute or two, uncovered, to
steam them a bit.
3. Melt
the butter and pour over potatoes; sprinkle with chopped parsley.
Recipes without photos
. . .
Pork Schnitzel with
Dill Cream Sauce 4 servings
4 pork cutlets, or cut 4 (½” thick) pieces of pork loin and
pound thin
¼ cup all-purpose flour
1 teaspoon seasoned salt
¼ teaspoon freshly ground black pepper
1 egg, beaten
3 to 4 tablespoons buttermilk
3/4 cup fine dry bread crumbs or panko
1 teaspoon paprika
About 3 tablespoons canola oil
¾ cup chicken broth
½ teaspoon dried dill weed or 2 teaspoons chopped fresh dill
½ teaspoon Kosher salt
½ to ¾ cup sour cream (full fat)
1. Cut
small slits around the edges of the cutlets to prevent curling.
2. Set
out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and
pepper. The second with the egg and milk whisked together. The third with a
mixture of the bread crumbs (or panko) and paprika.
3. Heat
the olive 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.
4. Working
in batches, sauté the cutlets for 3 to 4 minutes on each side. Remove the
cutlets from the skillet and cover with foil or place in a warm oven to keep
warm.
5. 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).
6. Serve the cutlets
with the sauce.
Parsley Buttered
Potatoes 4 servings
1½ lbs. potatoes, peeled and cut into chunks
½ cup (1 stick) butter
2 tablespoons fresh Italian parsley, finely chopped
Kosher Salt
1. Boil
potatoes in salted water for about 20 minutes or until they can be easily
pierced with a fork.
2. Drain
the water and place them back on the stove for a minute or two, uncovered, to
steam them a bit.
3. Melt
the butter and pour over potatoes; sprinkle with chopped parsley.
