Tuesday, March 30, 2010

Lean Lemon Pork Schnitzel with Mushrooms

 This is a Gluten-Free innovation of a very popular, yet incredibly simple dish that I learned to prepare in one of Atlanta's wonderful restaurants almost 30 years ago. I learned to prepare it using freshly cut and tenderized Veal. It can also be modified and prepared using thinly cut, lean and boneless chicken or turkey cutlets. Surprisingly enough, given my adaptation is to use lean Pork cutlets; among the very similar classical origins of this recipe is Classic Israeli Schnitzel.
 (Feeds three or four adults.)

  • 1 and ½ Tablespoon of Vegetable Oil (Large Skillet) and 1/2 Teaspoon of oil (Small Skillet). *
  • ½ Cup of Butter or Margarine. *
  • 1 Pound of fresh boneless sirloin pork chops about ¼ inch thick.
  • 1 Cup fresh Corn Meal. *
  • ½ Cup Milk (can use alternative milks, such as soy etc...).
  • 1 Fresh Egg.
  • About ¼ pound or ten Medium fresh mushrooms (washed and sliced about ½ inch thick).
  • 1 Fresh Lemon (Cut in 1/2, de-seed, then take one half and divide it into three or four depending on number of servings. Leave the other half as is). (* if using pre-made lemon juice)
  • Sprinkle Salt and Pepper (as if) to taste.
  1. It is best to prepare, cut and measure each item for this dish prior to beginning the stove top sauté process.
  2. I suggest two skillets for this: One hard bottom (cast iron) 10-12 inch; and One sauté pan about 8 inch.
  3. Mix Egg with milk and season with salt and pepper.
  4. Lay out ingredients (i.e., mushrooms and pork) and season with salt and pepper.
  5. Heat both skillets on about ¼ or 2.5.
  6. Add oil to both skillets early, followed by ¼ Cup of Butter/Margarine in each when hot.
  7. Quickly run pork through egg/milk dip then through Corn Meal to bread and then into large skillet. If one desires a higher breading-to-meat ratio, simply run it through the Milk/Egg and Corn Meal dips twice.
  8. Add mushrooms to the melted butter/oil mixture in the small skillet.
  9. Allow to sauté (do NOT burn or scorch) for about 8 minutes.
  10. Turn the pork over to brown the other side.
  11. Stir the sautéing mushrooms occasionally and cover and turn off if needed, depending on preferred doneness of mushrooms.
  12. After about 3 minutes, squeeze the ½ lemon over both the mushroom and pork skillets, until almost dry.
  13. Plate next to or on top of (or next to) a non-pungent rice pilaf (preferably with with tomatoes and onions) and generously squeeze remainder of ½ lemon over the cooked pork.
  14. Serve the divided fresh lemon on each plate, on top of the pork (one per serving (3 or 4)) as a garnish.
  15. Top off with a parsley sprig and/or some pieces of fresh tomato julienne.
* Be sure to use Gluten-Free versions of these ingredients.  Go to Gluten-Free Brands for help with this.
+ For variety, one can add about 1/5 cup of Chablis just after turning over the pork and let reduce.

Your comments and suggestions are most welcome, so Email me.

No comments:

Post a Comment

Thanks for reading this blog. If you have something to share, please feel free.