Pork Schnitzel

Ingredients

• 4 boneless pork chops (1 pound total), 1/2 inch thick
• 1/4 cup flour
• 1 teaspoon seasoned salt (Spike or Lawrey's, or just substitute plain salt)
• 1/4 teaspoon freshly ground black pepper
• 1 egg, beaten
• 2 Tbsp milk
• 3/4 cup fine dry bread crumbs or panko
• 1 teaspoon paprika
• 3 Tbsp canola oil, grapeseed oil, or olive oil
• 3/4 cup chicken stock
• 1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
• 1/2 teaspoon salt
• 1/2 cup sour cream (full fat)

Method

1 Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.

2 Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.

3 Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.

4 Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.

5 Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).

Serve the cutlets with the sauce, and lemon slices if you like. Serves 4.

Sausage-Fontina Strata

• 12 ounce(s) sweet Italian sausage, casings removed
• 6 large eggs
• 2 cup(s) reduced-fat (2%) milk
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) coarsely ground black pepper
• 8 slice(s) firm white sandwich bread toasted
• 6 ounce(s) mozzarella cheese shredded
• 1/4 cup(s) (loosely packed) fresh parsley leaves, chopped

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Directions

1. Grease 8" by 8" glass or 1 1/2-quart ceramic shallow baking dish. In 12-inch nonstick skillet, cook sausage on medium 13 to 14 minutes or until browned, stirring occasionally and breaking up sausage with side of spoon. Transfer to paper towels to drain.
2. Meanwhile, in 4-cup liquid measuring cup or medium bowl, with wire whisk, beat eggs, milk, salt, and pepper until well blended.
3. Arrange 4 slices bread in bottom of prepared baking dish, cutting slices to fit if necessary. Sprinkle with half of mozzarella and all the sausage. Cover with remaining bread. Slowly pour egg mixture over bread; press bread down to help it absorb egg mixture. Top with remaining mozzarella. Let strata stand at room temperature 15 minutes, or cover and refrigerate overnight.
4. Preheat oven to 350 degrees F. bake strata 40 minutes or until puffed and golden and tip of knife inserted in center comes out clean. (If strata is refrigerated overnight, uncover and bake 50 minutes.) Let stand at least 10 minutes to set custard before serving. Sprinkle with chopped parsley.

Italian Meat Balls

1 lb. ground beef or chuck
1/2 lb. seasoned bread crumbs (5 slices)
1/2 cups grated Parmesan or Romano cheese
2 tablespoons olive oil
1/2 cup fresh parsley, minced
2 eggs
1/4 teaspoon each onion powder, garlic powder
1/2 teaspoon each salt, pepper
1 tablespoons finely minced garlic (fresh)
2 whole cloves garlic
olive oil, to fill a skillet 1/2" deep

Combine ground meat, bread or bread crumbs, grated cheese, minced parsley and lightly beaten eggs (add eggs one at a time while stirring ingredients together). Sprinkle with minced garlic, olive oil and seasonings, then mix well until everything is combined. A chopped onion or chopped and seeded sweet bell pepper may be optionally added in for a variation.

Form meat mixture into meatballs, using an ice cream scoop or your hands, pressing lightly, just enough so that meat holds together, but not so much that the meat is very compressed or the meatballs will be tough and dry.

In a heavy skillet, heat olive oil over medium low heat. Add whole garlic cloves. Turn the garlic cloves to color them on all sides, then when lightly roasted, press them into the oil; as they brown, remove them (more can be added). This is done while the meatballs are being browned.

As soon as the oil is hot, add the meatballs to the skillet, leaving about 1 1/2" between them so that they can be easily turned. Turn them often using a spatula or large spoon so that they don't stick. Make sure there is enough oil in the pan (about 1/2"). You don't need extra virgin olive oil for this, any good quality Italian olive oil will do. When the meatballs are browned well on all sides, remove from the pan and drain on paper towels. Then add the next batch to the pan and continue until all are cooked.

If you're impatient, the meatballs may be transferred to a cookie sheet in a 375°F degree oven after they've browned but before they are fully cooked inside, to finish off cooking in the oven. While the half finished meatballs are baking, you can continue using the skillet to start browning the next batch.

This mixture can also be used as a lasagna or ravioli filling, or stuffed into a calzone and baked.