Saturday night I went out to dinner with a friend because we are not old and cannot be going to bed at 8pm on a Saturday, it's just not cool.
So we ate Greek salads at the local Italian restaurant. Mike razzed us for that numerous times. Oh well, it sounded good.
Sunday Mike and I made cheddar & bacon coated chicken tenders. It's a Betty Crocker recipe but neither of us thought the coating stuck very well and that cheese and bacon do not work well as a chunky coating. It didn't taste bad, but it wasn't anything phenomenal. We also made baked steak fries fresh from a real potato, nothing frozen there. We also had a bagged bacon Caesar salad for a veggie. Then our friend, who I had had dinner with the night before, came over and brought ice cream and cookies for dessert.
The company made up for the lack luster dinner. Still, can't complain when the food is decent and the company is great. It was nice to get together with someone and just chat and have a good time.
Mike and I also went turkey hunting this weekend. As I am not licensed in the state of Missouri I just went along for the ride. First hunting outing ever. To say the least, I had a blast.
Then after hunting, we ate, then proceeded to go for a run, with the crazy sidewalks in that small town Mike resides in.
I say the person who put this in was drunk. Go home sidewalk man, you're drunk!
Then he lounged and took a nap while I finished phase two of my workout, Rush Fit. If you haven't figured this out by now, I'm a bit of a fitness nut and actually enjoy working out, mostly running. I guess that's why I can just about eat anything I want.
So after naps and workouts we decided dinner was needed and that we needed to use up the pork cutlet we had plus buy more to make sure we had enough to go around.
Needless to say the word "schnitzel" came to mind when thinking about a pounded out pork cutlet. I must say that is the word of the blog today "cutlet."
So off we went whisked away to Walmart for more ingredients and then back to make dinner.
We paired this with mashed potatoes (we did instant but making old fashioned mashed potatoes with some baby reds would have been much better.) Then we also had some cinnamon applesauce which was homemade.
Take about 5 apples, granny or pretty much your favorite apple. Peel and Chop. Add all into a quart sized pot with 1/2 cup of water and 1 tsp of apple pie spice. Simmer for 15 minutes then add 1/4 cup sugar and 1 Tbsp brown sugar and simmer for another 5, stirring occasionally throughout process. Then mash it all up as chunky or as fine as you like and enjoy.
In the mean time, check out this deliciousness
Via: Taste of Home Cookbook
Prep/Total Time: 25 minutes
6 pork sirloin cutlets (1/2 inch thick & 4 oz each)
1/2 cup all -purpose flour
2 tsp seasoned salt (like Lawry's)
1/2 tsp ground black pepper
1/4 cup milk **I left this out - accidentally - but it turned out just fine. So if you can't have milk or just want to omit we are proof that it works fine.
1 1/2 cups dry bread crumbs, plain **of course I would say to use only 1 cup since we had A LOT left over
2 tsp paprika
6 Tbsp vegetable/olive/grapeseed oil **We used grapeseed because we felt like it, worked well. Use what you have and what works best for you
Flatten pork cutlets to 1/4 inch thickness **Or you can be like us and go to your local wally-world and pick up pre-tenderized pork cutlets that are already 1/4 inch thick. Less work and no pounding required**
Combine flour, seasoned salt, and pepper in a shallow bowl (large enough to dip your cutlets in). In another bowl beat eggs and milk. In a third bowl combine bread crumbs and paprika.
Create an assembly line station that ends in a plate to place battered pork. **I did two cutlets at a time because that's what fit in the pan to cook.**
Dip pork into flour first, then egg mixture, then into crumb mixture.
Cook pork in oil in a large skillet over a medium heat. **Again, we cooked only two at a time to prevent crowding** Cook on each side for about 3-4 minutes until tender. Remove to a cookie sheet lined in foil with a wire rack on top. Place in a 150-200 degree oven to keep warm and crisp.
Serve with a dill sauce or you can serve with a onion, mushroom Marsala sauce.
We did the following:
1 small yellow onion, chopped
1 pkg (8 oz) white button mushrooms, sliced
1/2 cup Marsala cooking wine
1 pat beef broth (it comes in this jelly like state and you boil it in about 1/2 a cup of water to create broth - or you could just use 1/2 cup of beef broth)
Saute onions over medium heat until just translucent. Then remove from pan. Put beef broth in pan and bring to a boil then reduce to a simmer. Add Marsala, mushrooms and onions. Everybody in the pool!
Cook over medium low heat until starting to reduce. You can add a slurry (corn starch mixed with COLD water) 1 tsp at a time to reach desired thickness.
Now go out and cook!