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Anne's Kitchen: Schnitzel for supper? Plus a great idea for breakfast

 

Pork loin is perfect for schnitzel, a quintessential German dish. Schnitzel is prepared by pounding the meat thin, dipping it in egg and bread crumbs, then frying in butter or oil. Anne Freeze shares a recipe for schnitzel with tomato sauce, as well as one for a sweet start to the morning.

Pork loin is perfect for schnitzel, a quintessential German dish. Schnitzel is prepared by pounding the meat thin, dipping it in egg and bread crumbs, then frying in butter or oil. Anne Freeze shares a recipe for schnitzel with tomato sauce, as well as one for a sweet start to the morning. Photo by: daringgourmet.com

 

Anne Freeze

 

 

Just after my last column (about chicken Milanese), I received two emails from blogs I follow. One had a recipe for chicken Milanese and one had a recipe for pork schnitzel. Coincidence? I think not; we're just ahead of the game here in the Golden Triangle. But the schnitzel recipe was a good reminder that the prep and fry process are really the same for a meat cooked in either style.  

 

Schnitzel is a German word derived from schnitzen (to carve) and schnitzein (to whittle). And the meat most used in Europe for schnitzel is veal (weiner schnitzel) followed by pork (schwein-schnitzel). In all cases, the meat is pounded thin (either on the bone or off), then dipped in egg and bread crumbs followed by frying in butter or oil, or a combination of both. Schnitzel is traditionally served with a wedge of lemon. 

 

When we see a pork or beef tenderloin on sale we will buy it and cut it ourselves for filet mignon (beef) or into boneless pork chops. With a vacuum sealer they will freeze for a long time, and the pork loin is perfect for schnitzel. Schnitzel sounds a little wintry, but really isn't. I mean, you have to come in from the grill at some point and cook, don't you?  

 

Since the meat is pounded it is thin and light, and like the Milanese, can be served with a simple salad of arugula or just some buttered egg noodles. Or, use some of your bumper crop of cherry tomatoes and make a simple topping of sauteed tomatoes with garlic and onion. Or schnitzel some chicken cutlets, put them in a baking dish and cover with tomato sauce, mozzarella cheese and ... wait, that sounds like chicken Parmesan!  

 

 

 

Cinnamon swirl pancakes 

 

I don't have a clever segue for this, but I'm on to pancakes now. We had nine people at our lake house recently and, while a little crowded, it was fun to have four young teens there. They were all sweet and helpful and funny and energetic. I always have baked spaghetti, salad and garlic bread for arrival night supper. And lake dessert is mini frozen ice cream cones. But I like to cook breakfast and usually have pancakes one of the mornings. I seem to bounce around on recipes (this drives Terry crazy), and I tried a new one this time. I liked it although the pancakes were a little fluffy for me, but that's a personal preference. I mixed chocolate chips into some (on request) and made a cinnamon butter which I swirled into others. I saw this on Facebook. It was good and lends itself to other possibilities.  

 

Sunday morning breakfast is grits (pepperjack cheese version for some and plain for others), homemade biscuits and scrambled eggs. These kids needed breakfast to take them through to lunch. They swam, they tubed, they tried to wake board, they walked the rocks, and they paddle-boated across the lake. All before lunch! I have sympathetic exhaustion. 

 

Here is the pancake recipe, plus a schnitzel recipe. I hope you enjoy both. And thank you to those who let me know when they try one of these recipes. I'm happy to clarify anything or answer questions or acknowledge if something was printed incorrectly due to my omission.  

 

Anne Freeze was a restaurant general manager and owner of a gourmet food store before moving to Columbus. Email reaches her at [email protected] 

 

 

 

CINNAMON SWIRL PANCAKES 

 

 

 

3 cups flour 

 

1/2 teaspoon salt 

 

4 tablespoons baking powder 

 

1 teaspoon baking soda 

 

2 1/2 cups buttermilk 

 

1/2 cup melted butter 

 

2 egg yolks 

 

2 egg whites 

 

 

 

For brown sugar butter: 

 

1 teaspoon cinnamon 

 

5 tablespoons brown sugar 

 

1/3 cup butter 

 

 

 

  • For pancakes: Sift flour, salt, baking powder and baking soda together. Add buttermilk, melted butter and egg yolks. Mix together. Add egg whites and mix until incorporated. 

     

  • For brown sugar butter: In a large microwave safe bowl, combine the butter, brown sugar and cinnamon until smooth. Microwave on high for 10 second increments until soft and can be squeezed through a pastry bag. 

     

  • Transfer mixture into a pastry bag fitted with a medium tip. Or you can use a ziplock bag with the corner snipped off. 

     

  • Pour pancake batter onto hot griddle. Pipe cinnamon mixture onto batter in a swirl shape. When pancakes are lightly browned, flip and cook until done. 

     

     

     

    CREAM CHEESE ICING FOR PANCAKES  

     

     

     

    2 cups powdered sugar 

     

    2 ounces cream cheese 

     

    1 teaspoon vanilla 

     

    4 tablespoons milk 

     

     

     

  • Add all ingredients to the bowl of an electric mixer; mix until smooth. (If icing is too thick, add more milk until desired consistency is reached.) 

     

  • Transfer icing into another pastry bag or Ziplock bag. Squeeze it over prepared pancakes. 

     

     

     

    PORK SCHNITZEL WITH TOMATO SAUCE 

     

    Serves 4 

     

     

     

    For the schnitzel: 

     

    4 thin-cut boneless pork chops 

     

    1/2 cup all-purpose flour 

     

    1 teaspoon paprika 

     

    1 teaspoon kosher salt 

     

    1 teaspoon black pepper 

     

    1 egg 

     

    1 tablespoon milk 

     

    1 cup panko bread crumbs 

     

    1 tablespoon chopped fresh dill 

     

    Olive oil for frying 

     

     

     

    For tomato sauce: 

     

    1 tablespoon olive oil 

     

    1 small onion, finely diced 

     

    2 stalks celery, with a few leaves if possible, finely diced 

     

    2 cloves garlic, minced 

     

    1/2 cup white wine 

     

    6 plum tomatoes, seeded and finely diced 

     

    1/4 cup chopped fresh dill 

     

    Salt and pepper to taste 

     

     

     

  • For the sauce: Heat olive oil in a large skillet over medium-high and add onions and celery. Saute until onions are glossy and celery has softened, about 8 minutes.  

     

  • Add the garlic and cook for a further minute. Pour in the wine, bring to a bubble and cook until most of the liquid has evaporated. Add tomatoes, stir well and bring to bubble again.  

     

  • Lower heat, cover pan, and cook 15-20 minutes, until tomatoes are soft and have released some liquid. Remove pan from heat and leave to cool slightly.  

     

  • Transfer tomatoes to a blender and blend to a rough, textured sauce. Scrape sauce back into pan, add the dill, salt and pepper and stir well. Sauce can be made several hours ahead at this point, covered and refrigerated. When ready to serve, heat through over medium heat, stirring to prevent scorching. 

     

  • For schnitzel: Place pork chops one at a time in a large zipper bag. Pound each one to an even, thin piece about 1-inch thick. Remove each chop to plate and continue with the next.  

     

  • In one shallow bowl or plate, mix together flour, paprika, salt and pepper until evenly combined. Beat the egg with the milk in a second shallow bowl, and mix panko and dill in a third. Dip each schnitzel in the flour, turning to coat evenly, then shaking off any excess. Next, dip it evenly in the egg, then in the panko, pressing crumbs evenly to cover the entire chop. Repeat with remaining chops, placing them back on the plate as you finish. The chops can be loosely covered with plastic and refrigerated for several hours at this point if you'd like. 

     

  • Put oven on low heat, just to keep schnitzels warm as you go. Heat about 3 tablespoons olive oil in a large skillet until shimmering. Add a schnitzel to the oil and let it crisp and brown for about 3 minutes, then flip over and cook until crispy and browned on other side. Remove to a baking sheet and place in oven to keep warm while you continue with remaining pieces. If there is a lot of burned residue in the pan between any chops, wipe it out, heat more oil and continue. Serve each schnitzel topped with the warmed tomato dill sauce.

     

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