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
CREAM CHEESE ICING FOR PANCAKES
2 cups powdered sugar
2 ounces cream cheese
1 teaspoon vanilla
4 tablespoons milk
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
The Dispatch Editorial Board is made up of publisher Peter Imes, columnist Slim Smith, managing editor Zack Plair and senior newsroom staff.
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