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CookTeaser

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Daily Archives: January 5, 2012

05/01/12 I’m Fessing Up…


Cathie’s CookTale

I’m fessing up…if you’ve noticed that recent CookTales had repeats and were a little boring, it’s because I beg for very small portions of comfort food. The foie on New Year’s Eve? It was fabulous, but I could only eat half of it and had the rest the next night. I forget how much these operations take out of me. Give the CookTeaser a break — he deserves it as he’s taking excellent care of my diminished self. So instead of that great looking pork, last night I had just this broccoli and a little piece of raw salmon with capers, onions and EVOO.

05/01/12 Pork Schnitzel With Mushroom Sauce


RECIPE

Serves 1

A CookTale

The basic components of my dinner came from the freezer. I had a recently frozen Pork Rib Chop from Heather Ridge Farm, can’t do better than that! The Mushroom sauce composed of baby Portobellos from the fridge and a Mushroom demi-glace sauce added greatly to rounding out the flavors. Tuesday was the coldest day of a warm Winter, and having good stuff in the freezer was a comfort. Speaking of comfort, comfort food is what Cathie desires so soon after her procedure. She had steamed Broccoli and a slice of raw Wild Salmon topped with Capers, diced Red Onions and EVOO. And off to a warm bed.

INGREDIENTS

1 Pork Rib Chop (rib bone removed & pounded to 1/4 to a 3/8 inch thin cutlet)
1/4 cup of Flour
1 tsp of Salt
1/2 tsp of fresh Black Pepper
1 Egg beaten
1 TB of Milk
3/4 cup of Panko (or fine dry bread crumbs)
1 tsp of Paprika
3 TB of Canola oil, or EVOO
1/2 cup of Baby Portobello Mushrooms (finely sliced)
2 TB of Butter
1/2 cup of Chicken Stock
1 oz of Mushroom Demi-Glace*

* available on-line by “More than Gourmet” from Amazon

METHOD

1. Slice the Mushrooms & saute in Butter until tender & brown. Ina small saucepan combine the Chicken Stock with the Mushroom demi-glace, bring to a boil & simmer for a few minutes. Add the sauteed mushrooms & set aside.

2. With a meat hammer or a heavy cast iron pan, pound the Pork cutlet to 1/4-3/8 inch thickness. Cut small slits around the edges of the cutlet to prevent curling.

3. Set out 3 shallow bowls. One with a highly seasoned mixture of the Flour, Salt & Pepper. The second with the Egg & Milk whisked together. The third with the Panko & Paprika.

4. Heat the Canola oil or EVOO in a large skillet on medium high heat. Dredge the cutlet first in the seasoned Flour, then dip the cutlets in the Egg mixture, & then into the Panko & Paprika.

5. Sauté the cutlet for 2 to 3 minutes on each side. Remove the cutlets from the skillet, cover with foil or place in a warm oven to keep warm.

6. Place on the plate a Pork cutlet & a generous spoonful of Mushroom sauce & serve.