Pork Schnitzel And Vegetable Rice Pilaf Recipe 455 Recipes

PORK SCHNITZEL RECIPE

Steps:

• Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4" to 1/8" thick.
• Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.
• Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
• Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to paper towel lined plate. Cut into one to check doneness - juices should run clear. Serve with lemon wedges, or ranch for children.

PORK AND VEGETABLE STIR-FRY WITH RICE PILAF

Steps:

• For the rice pilaf, heat the olive oil in a medium saucepot over medium heat. Add the shallots and some salt and cook until the shallots are translucent, about 3 minutes. Add the chicken stock, rice, bay leaves, thyme and salt to taste. Bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes.
• Preheat the oven to 350 degrees F.
• On a baking sheet, bake the sliced almonds until aromatic and toasted, about 7 minutes. Set aside.
• Slice the scallions diagonally. Separate the green and white ends. Set aside the scallion whites for the stir-fry. Save the scallion greens to top the stir-fry and rice pilaf.
• Heat a griddle to medium-high heat. Add the canola oil, garlic, ginger and scallion whites and let sweat for about 3 minutes. Add the pork, green beans, mushrooms and carrots and cook until everything has browned nicely, 5 to 7 minutes. Finish off the stir-fry with the oyster sauce, edamame, soy sauce, red wine vinegar and chili paste. Mix until well incorporated.
• Before serving, lightly fluff the rice with a fork. Serve the stir-fry with the rice pilaf and top with the toasted almonds and scallion greens.

PORK SCHNITZEL AND VEGETABLE RICE PILAF RECIPE - (4.5/5)

Steps:

• For the Pork Schnitzel: Prehaet oven to 200 degrees. Set out the flour, bread crumbs, and eggs on plates or in shallow bowls and have a stack of parchment or wax paper ready. Season the eggs liberally with salt and pepper. Dredge the cutlets, one at a time, in the egg, then the flour, then the egg again,then dredge in the bread crumbs. Stack the breaded cutlets between layers of wax paper and, when all the cutlets are breaded, transfer the stack into the refrigerator to chill for at least 10 minutes and up to 3 hours. Heat butter and oil in a large skillet over medium heat until a pinch of flour dropped into the pan sizzles. Cook in batches if necessary, making sure not to crowd the pan, adding more fat to the pan as needed. Turn cutlets as soon as they're browned, then cook the other side. The total cooking time should be about 5 minutes or less. As each piece is done, transfer to an ovenproof platter and place into the oven. Serve as soon as possible. Garnish with the parsley and lemon wedge on the side. For the Vegetable Rice Pilaf: Heat oil in a large sauce pan over medium heat. Saute onion, carrot, celery, and sugar snap peas until crisp tender, about 5 minutes. Remove with slotted spoon and set aside. In remaining oil saute rice and orzo until just golden. Add chicken stock, scallions, and salt and pepper. Turn up heat to high, bring to a boil. Reduce heat to low and allow rice to simmer for 20 minutes. Add peas, cover and turn off heat. Let sit for 5-10 minutes covered. Peas will steam in residual heat. Fluff with a fork and serve, garnished with chopped chives.

SHEET-PAN CRISPY PORK SCHNITZEL

Steps:

• Heat oven to 400 degrees. Lightly grease a rimmed baking sheet.
• Separately place flour and eggs in two shallow bowls. Beat the eggs, then stir in the garlic. In a third shallow bowl, whisk 3 tablespoons of the oil with mayonnaise until well blended, then add breadcrumbs and mix with your fingers until there are no clumps, and oil is evenly distributed.
• Season pork with salt and pepper. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) and dredge in breadcrumbs, pressing to adhere. Transfer to the prepared baking sheet. Bake until golden and crispy, about 20 to 25 minutes. Season with salt and pepper.
• Meanwhile, in a large bowl combine the remaining 6 tablespoons oil, 2 tablespoons lemon juice from 1 lemon, capers, caper brine and parsley, and whisk until well blended. Season with salt and pepper. Add hearts of palm, celery and tomatoes and toss to evenly coat.
• Divide schnitzel and salad on 4 serving plates, cut the other lemon into wedges and serve alongside.