Thursday, October 17, 2013

Country Fried Pork Steaks

Any kind of country fried steak or Schnitzel, be it beef, pork or chicken is a favorite for the one I cook for most.
For this recipe I purchase fast fry pork cutlets and tenderize them with a meat mallet until they are quite thin. You can also use rouladen cut beef or thinly slice some chicken breasts and tenderize them.
Ingredients:
  • 6 - 8 slices of fast fry boneless pork cutlets or as many you wish to make
  • salt, pepper, seasoning salt and garlic powder
  • 2 - 3 eggs
  • 1 -2 cups fine bread crumbs
  • oil for browning
  • 2 cups mushrooms, sliced
  • 1 cup light cream
  • 1 - 2 Tbsp flour
Method:
  1. Trim fat on meat. Tenderize and season lightly on both sides.
  2. Prepare a shallow bowl of whisked eggs as well as a plate with bread crumbs for dipping
  3. Pour about 2 -3 tablespoons of oil into a large non-stick or stainless steel frying pan, set on medium heat.
  4. Dip each slice into egg, then coat with crumbs and place into heated frying pan.
  5. Fill pan, but do not crowd. Brown both sides, repeating with added oil if needed. Keep warm on ovenproof plate covered, on low heat or serve immediately if not making gravy.
  6. To make gravy, add sliced mushrooms to pan drippings, stirring for a few minutes.
  7. Stir in cream. Shake up flour with a small amount of cream or water and add to thicken.Season with salt and pepper according to taste.
 

7 comments:

  1. Thank You for your recipe when I saw the picture I thought oh she has a Spanish recipe ,because this is the same kind of meal that we order in Mexico that is called Milanesa. .we always order the chicken which we like best. Thank you again ,I look forward for a new recipe each day . and I also try some of them ,I have recommended your web site to a lot of people already and I hope they enjoy it as much as I do.from Helen Giesbrecht -from Ont.

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  2. I appreciate your blog a lot! I've never cooked any of the recipes, but I often want to. It's inspiring for me, a young wife and mom, to imagine myself as a great cook one day.

    I just finished listening to a really good sermon on eating! And I thought of you when I watched it. Maybe you'd appreciate it, too, so I'm passing on the link. http://www.ajesuschurch.org/teaching-current/?sermon_id=964

    Thank you!

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  3. You always manage to make your meat photos look so appealing...not the easiest food group to photograph, I know! This looks delicious.

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  4. I agree with Judy..it's not easy to get a good photo of meat. This is a must try, I think our household would love this!

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  5. It's been a long time since I've done this, with veal and lemon, calling it weiner schnitzel. I think I'll set this recipe aside for a birthday coming up. Is that spaetzle on the side? That would be the perfect accompaniement.

    Sharon

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  6. Anneliese - my mouth is watering! We just had "Schnitzel Season" here in the K-W area and I'm so hungry for this! Like Sharon, we always serve this with a squeeze of lemon. I like your idea of serving it with creamed mushrooms too!

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  7. shirley bertheletteNovember 8, 2014 at 1:00 PM

    Anneliese - just finished pounding the meat (cutlet style) and making for our dinner tonight.. yummm!!!

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