Wednesday's dinner

[Mugwump]

...Italian beef and fries..... .....from the best shop  .....sometimes being in a college town pays dividends..

[LizStreithorst]

I haven't done dinner yet but I will have the last of the left over meat loaf.  I was planning on Stroganoff next but this recipe just showed up in my in box.  What I make will depend on the weather.  Stroganoff if it's cold out, the Schnitzel if it's warm.  Weather man says it will be getting warm. 
Pork Schnitzel with Sage Butter

Rachel Allen

Serves 4-6 as a main course

A pork version of the traditional German veal schnitzel, this is a great family favourite in our house. Feel free to ring the changes with the flavoured butter, or use other greens such as wild garlic, watercress or parsley. Chicken, turkey, beef and lamb also work well.

? 600-700g (1lb 6oz-1lb 8oz) fillet of pork, cut at an angle into 1cm- (1/2 in-) thick slices
? 50g (2oz) plain flour
? Salt and freshly ground black pepper
? 100g (3 1/2 oz) fine white breadcrumbs (fresh or frozen)
? Grated zest of 1/2 lemon
? 2 eggs, beaten
? Butter and extra virgin olive oil, for frying

For the Sage Butter

? 2 cloves of garlic, peeled and crushed
? 100g (3 1/2 oz) soft butter
? 1 tbsp chopped sage
? 1 tbsp lemon juice

Mix all the ingredients for the sage butter in a bowl. Put on a sheet of greaseproof paper, roll into a log and chill.

Place the pork fillet slices between two sheets of cling film and, using a rolling pin, gently beat until flattened to about 5mm (1/4 in) thick.

Mix the flour with a pinch of salt and a twist of pepper in a bowl big enough to toss the pork in; in another bowl mix the breadcrumbs with 1/4 teaspoon of salt, a few twists of pepper and the lemon zest; and in a third bowl whisk the eggs together. Dip each piece of pork into the flour, then into the egg and then in the crumbs. Make sure they are well coated.

Heat 1 tablespoon each of butter and olive oil in a frying pan and fry the schnitzels in batches, adding more butter and oil when needed. Keep the cooked schnitzels, uncovered, in a warm oven while you cook the rest.

Serve with slices of sage butter melting on top. Can be served with a salad and seasonal greens.

From Coast by Rachel Allen, HarperCollins 2016.

   
   

[Mugwump]

...yum....that looks good...

[Mugwump]

..the beef and fries were outstanding....MMMMmmm...they put a good lb+ of meat on these things....dunked and w/sweet peppers...

[wsantia1]

Got stuck working in the fishroom. Did not get a chance to make something to eat. I had two leftover chicken wings and a small bit of potato salad. Also about a half pint of vanilla ice cream.  Tomorrow I will put a pork loin roast in the oven early. Still hungry now tho.

[Charlotte]

I ended up having bacon and eggs.  It was good.  I was slam over meat loaf again.