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Recipe – Hillbilly Schnitzel

Irish Woman bought what she thought was half a boneless pork loin the other day, but it turned out that it had been cut into chops.  Those would have been tasty, but putting them in the crock pot with the package of fresh sauerkraut that she also bought would not have worked.  So, I tried my hand at making schnitzel.

Ingredients

Pork loin chops, 1 inch thick.
3 to 6 eggs, beaten.  Number of eggs will depend on the number of chops
4 cups of seasoned flour, either store bought or homemade.  I used Kentucky Kernel
4 tablespoons of seasoned flour
1 large white onion, finely chopped
2 cups chopped mushrooms
Bacon grease or butter
1 quart of beef broth

Using a meat hammer, pound each chop until it triples in diameter and is between 1/8 and 1/4 of an inch thick.

Heat up a large skillet.  Melt enough of the bacon grease or butter to cover the bottom of the pan.  Equally divide the seasoned flour into two shallow dishes large enough to hold one of the flattened chops.  Coat a chop in one dish of flour, then dip it into the egg, then coat it in the other dish of flour.  Pan fry in the grease until both sides are browned and the chop is barely cooked through.  I was able to do two chops at once in my pan, but your mileage may vary.  Put cooked chops into a covered baking dish and place in a warm oven to keep hot.  Melt more butter or bacon grease in the pan prior to cooking each round of chops.

Once all of the chops are cooked, melt more grease in the pan, then add the onions and mushrooms.  Saute until the mushrooms are cooked and the onions are soft and translucent.  Sprinkle in the four tablespoons of seasoned flour, and stir to allow it to soak up all of the fluid in the pan.  If you like, you can allow this mixture to brown a bit in the pan.  Deglaze the pan with the beef broth, and stir until the flour is dissolved into the broth.  Bring to a boil, then reduce heat and simmer until the gravy is just about as thick as you like.  It will thicken a bit more after you shut off the heat, so don’t overcook it.  Season to taste, but make sure you taste.  The flour will add a lot of salt and other flavors.

Serve your schnitzel with the mushroom and onion gravy, mashed potatoes, and sauerkraut, along with your favorite vegetable, a good crusty bread, and your favorite beverage.

2 Comments

  1. If ONLY I liked pork chops… sigh

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