Pork Schnitzel and Vegetable Rice Pilaf

 

  I know about the picture, it is not a very good one. My thoughts on the opening for this post had been varied. So I setttled on postponing writing it. This picture was taken as an afterthought. It was storming outside, even though all the window's in the house were opened it is still a pretty sorry picture. So, yes I know. We as of yet, do not have a fancy schmantsy (slang and don't lie, some of you have used it) camera, just our faithful Nikon Digital. However, I do have something to say about these two cookbooks. First of all I checked them out at the library for the IHCC's  latest cookbook challenge, which obviously is Mark Bittman. You see, I wasn't quite sure if I wanted to spend the money on two cookbooks I might not really like use. No, I've NEVER done that before!     Yes, you guessed it. I will be hunting these down around town at the various used book stores we have here. You see, I can't even decide which one I like better. The Best Recipes in the World  is a lovely compilation of his TV Show that ran on Public Broadcasting Services (PBS) TV, back in the day. (Yes I know. It was only 4 years ago, however the older we get, 4 or 5 years feels more like 9 or 10.) I used to watch it and I loved it. Hey, I'll go around the world any way I can get there. I also liked his show with Mario Batalli and Gwyneth Paltrow; Spain...On the Road Again , Todd English's show; Food Trip with Todd English , and Jose Andres' show Made in Spain . Yes, I got off track there. However you get the point. Back to this cookbook. Let's say you want a recipe for a Pork Roast. Here you will find regional ways to cook it form Mexican to Scandinavian and try a new flavor profile you might not have otherwise tried. Then there's the second one  How to Cook Everything . In this one for example, if you want to make Beef Stew, you have 8 different add-ins that will change up the flavor profile to your tastes. More like he gives you "method" ideas so you can "run" with it. Still, I couldn't decide so I will purchase them both in the near future. Why all of the rambling on about these two books you are wondering? I don't think enough people know who Mark Bittman is or don't think he has any credentials. Okay, enough of my rambling.

  For this week, it is again Potluck (your choice) at I Heart Cooking Clubs and this is my submission. Since my daughter's wedding back in 2006, when we stayed at a lovely hotel on a lake in Sebring, Florida and Michael ordered a Pork Schnitzel Platter, I had never had it. I was reeled in by this dish. So simple and unadulterated. The squeeze of lemon is all you need. So this is one of my go to recipes for any cutlet cut of meat or poultry.

Pork Schnitzel with Vegetable Rice Pilaf

How to Cook Everything

Pages 364-365

Vegetable Rice Pilaf Ingredients and Pork Schnitzel Ingredients

Pork Schnitzel
Adapted from How to Cook Everything
Courtesy of Mark Bittman

Ingredients
1 cup flour
3 cups bread crumbs,(preferably fresh) We prefer Panko

3 eggs, beaten
salt and pepper
1 pound thinly sliced veal, (can also be made with chicken, turkey, or pork)about 1/8 inch thick
2 tablespoons butter plus 2 tablespoons olive oilor all oil or all clarified butter
Chopped fresh parsley leaves for garnish
1 lemon, quartered, for serving

Directions
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.
Serves 4


Vegetable Rice Pilaf
Courtesy of  Recipe Addict

Ingredients
2 tablespoons canola oil
1/2 cup onion, small dice
1 medium carrot, small dice
1 medium celery stalk, small dice
1/4 cup sugar snap peas, sliced thin
2 scallions, sliced thin
1/4 cup peas
1 cup long grain rice
3 tablespoons orzo
2 cups chicken stock
salt and pepper
fresh chives for garnish, chopped


Directions
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. 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.
Serves 4

 


Michael and Carla