Pork Schnitzel

Schnitzel is the German word for “cutlet”, which is usually made with veal and is thinly pounded, breaded and fried in oil. I make my Schnitzel with pork and it tastes just amazing, soft inside and crispy outside.

Pork Schnitzel

Irina
The trick to a tender, juicy schnitzel is not cutting the meat super thin, but rather using a meat tenderizer to pound the meat down to a 1/4 inch thickness.
Cook Time 35 mins
Total Time 35 mins
Servings 6 servings

Ingredients
  

  • 2 lb pork tenderloin
  • 1/2 cup all purpose flour
  • 1/2 tsp paprika
  • 1 cup bread crumbs
  • 2 large eggs
  • 1/4 cup milk
  • 1/2 cup olive oil
  • Salt and pepper to taste
  • 1 lemon thinly sliced

Instructions
 

  • Cut the meat into 6 equal pieces. Place each piece between two sheets of plastic wrap and pound with the flat side of meat tenderizer, until about 1/4 inch thick.
  • You will need four large dinner plates: In the first plate, combine together flour, salt and pepper. Whisk eggs and milk in the second plate. In your third plate stir together paprika with bread crumbs. And one empty plate.
  • Dip each piece of meat one by one into the egg mixture.
  • Then dip into flour.
  • And again into egg mixture.
  • Then into bread crumbs.
  • Place your coated schnitzel on the plate number four.
  • Pour oil into a large skillet about 1/2 inch. Heat the oil over medium heat.
  • Once the oil is hot, carefully lay in each prepared schnitzel, cooking one at a time. Cook on each side for about 3 minutes. Turn it over to brown the other side.
  • Transfer to paper towel. Repeat with remaining pork slices.
  • Garnish with lemon slices and parsley.
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Homemade Egg Noodles

Absolutely love these Homemade Egg Noodles! My sisters and I used to make them together when we were growing up. They are fabulous with chicken stock, or homemade Chicken Noodle Soup.

Homemade Egg Noodles

Irina
If it’s anyone’s first time for making egg noodles, add the extra water or flour bits at a time until you get a dough that you can knee very easy and it will smooth out nice, when rolling on the floured surface.
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Servings 6 servings

Ingredients
  

  • 2 large eggs
  • 2 Tbsp buttermilk
  • 1 tsp salt
  • 1 1/2 cup all purpose flour (more flour for rolling)

Instructions
 

  • Use a fork to beat the eggs, until smooth. Add salt and buttermilk and whisk. Stir in flour, one spoon at a time, until the dough come together in a ball.
  • Flour a flat surface and roll the dough out.
  • Once the dough reaches 1/4 inches thickness, use a sharp knife or pizza cutting wheel to cut the dough. You can cut them as wide or narrow as you like, but cut them as evenly as possible ensure uniform cooking time.
  • Dust with a little flour and spread to dry.
  • Let the noodles dry for 2-3 hours.
  • Cook in 3 quarts boiling salted water for 5 minutes or until tender.
  • Drain and serve with butter.
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Petits Choux

This is one of my favorite puff pastry for a “cafe gourmand“.

Petits choux

Natalija
Cream Petits choux will go perfectly with your coffee or tea.
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Servings 8 personnes

Ingredients
  

Ingredients for the choux pastry

  • 200 ml water
  • 100 g butter
  • 2 pinches of salt
  • 120 g flour
  • 3-4 eggs

Ingredients for the cream

  • 1 egg yolk
  • 120 g sugar
  • 125 ml milk
  • 1/2 vanilla bean cut into two in its length
  • 200 g softened butter
  • 1 tbsp icing sugar

Instructions
 

For the choux pastry

  • Preheat the oven to 200°C (thermostat 6/7). Cover a baking sheet with parchment paper.
  • In a saucepan, put the butter and salt. Bring to a boil. When the butter is completely melted, remove the pan from the heat.
  • Add flour and mix well.
  • The dough should form a ball.
  • Add the eggs one by one. Mix well.
  • The dough should be smooth and not stick to the edges of the pan.
  • Using a spoon or a pastry bag, form small heaps of dough on the baking sheet, separating them from each other as the puffs will double in size during cooking.
  • Bake at 200°C for 10-15 minutes. Then lower the temperature to 180°C (thermostat 6) and cook for another 10 minutes or so until you get a nice golden color. Remove the puffs from the oven and let cool.

For the cream

  • In a small saucepan, blanch the egg with the sugar.
  • Add milk and vanilla. Place over very low heat. Stirring constantly, bring to a boil. Remove from heat and let cool. Remove the vanilla pod.
  • In the bowl of a mixer, cream the butter. While continuing to mix, gradually incorporate the milk and sugar preparation.
  • Make an incision in the choux. Using a teaspoon or a pastry bag, fill them with the cream. Sprinkle with icing sugar.
Tried this recipe?Let us know how it was!
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