Tuesday, April 1, 2008

Pork Schnitzel with Brown Butter Noodles

Schnitzel is one of those common Northern European dishes. It is most commonly made with veal, but given that it is so expensive, I make mine with pork. I don't know where we got the recipe for the gravy we serve this with or what ethnicity it is from. I do know that my grandmother who passed away in the 1960's was the one who handed this recipe down to my mother, who then handed it down to me. It is definitely on of our family favorites.

You could serve this with boiled or mashed potatoes, but I prefer noodles, which I always dress with brown butter. The brown butter imparts a nutty sweet flavor to the noodles. I also usually serve this with red cabbage, but the asparagus are really good right now so that's what we had for the vegetable.

Pork Schnitzel

6 thin boneless pork chops or pork cutlets (If using pork chops trim them of all fat)
2 eggs
bread crumbs
2 Canola oil
1 T Butter

Pound the chops or cutlets until they are about a quarter of an inch thick. Mix about 1 t of salt and 1/4 t of pepper per cup of flour. Dredge pork in flour. Shake off excess flour, dip in beaten eggs and then breadcrumbs.

Heat oil and butter in pan until it is shimmery. Brown the pork on one site until it is a deep golden brown. Turn over and brown on other side. Drain pork of excess fat on a paper towel or brown paper bag.

Tomatoes and Onion Gravy

1 1/2 T butter
1 small or 1/2 medium onion diced
1/2 cup water
1/4 cup ketchup

Discard excess fat from pan. Heat butter in pan until it bubbles. Add onion and cook until clear. Add water and cook for a few minutes more scrapping off all the brown goodness from the pan. Reduce by 1/2. Add ketchup and cook until sauce is thick enough to coat a spoon. Serve on the side of the schnitzel.


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jj said...

Ohhh...schnitzel! My grandma always made schnitzel but I hadn't thought about it in some time. You've inspired me to attempt to keep the tradition alive, thanks!

Anonymous said...

Hi Bill,

My name is Shannon and I'm the editorial assistant at Foodbuzz.com. Following up on a recent email invitation to be a part of our newly launched Foodbuzz Featured Publisher program, I just want to reiterate that the Foodbuzz team loves reading your posts and would be very excited to have you become a part of our blogging community. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.

That Pork Schnitzel sounds delicious.


Shannon Eliot
Editorial Assistant, Foodbuzz.com

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mirage2g said...

Hi Bill! Sorry for the late hello! I have never tried this sauce so thank you for putting it up and I will try it soon!

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dmillshelen said...

Am pretty much sure that this recipe is delightful! I enjoy making this cuisine and it really made me satisfied. More so, this considered one of my favorite dishes! I also love “All-American Chocolate Cake”, “Beef Fillet with Red Wine” and “ Pigeon with Wild Fountain Cress”. I discovered all of these at www.gourmetrecipe.com and www.gourmandia.com. Try to visit those sites and explore your new favorite dishes. Have fun!!