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Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).

          

Recipes

Recipe Index

Steak on the Stove
Garlic Prime Rib
Salt Encrusted Prime Rib
Ground Meat
Beef and Bean Burritos
Steak Fajitas
Spanish Rice
Braised Slow Cooker Pot Roast
Sirloin Tip Roast
Chicken Cordon Bleu
Skillet Lemon Chicken
Lemon and Garlic Roast Chicken
Celery Stuffed Roasted Chicken
Baked Chicken Teriyaki
Chicken Parmigiana
Braised Chicken Thighs with Sauerkraut
Honey Curry Baked Chicken
Chicken Black Bean Rice Casserole
Chicken Enchiladas
Five-Spice Chicken
Chicken and Pasta
Thanksgiving Turkey
Sage Sausage Cranberry Stuffing
Pork Schnitzel
Baked Pork Chops
Teriyaki Pork Tenderloin
Red Wine Pork Tenderloin
Slow Cooker Ham
Pork Chop Brine
Bacon Wrapped Pork Chops
Crusted Pork Chops
Pork Chops with Mustard Sauce
Skillet Pork Chop Zucchini
Apple Baked Pork Chops
Katsudon
Okonomiyaki
Beans, Sausage and Rice
Kielbasa and Sauerkraut
Glazed Kielbasa
Penne with Broccoli and Sausage
Baked Macaroni and Cheese
Roasted Garlic Tomato Tortellini
Baked Ziti
Shrimp and Beans
Ginger Sea Bass over Wilted Greens
Broiled Tomato Sauce
Gumbo
Italian Sausage Tortellini Soup
Croutons
German Potato Salad
Potato Salad
Candied Sweet Potatoes
Sweet Potato Casserole
Dauphinoise Potatoes Gratin
Red Potatoes with Cheese
Sliced Baked Red Potatoes
Scalloped Potato Bake
Bratkartoffeln
Mashed Potatoes
Fried Potatoes
Roasted Brussels Sprouts
Creamy Brussels Sprouts
Green Beans with Bacon and Onions
Fried Green Tomatoes
Corn N' Bacon
Broccoli Salad
Fried Okra
Green Beans
Mixed Bean Salad
White Asparagus (Spargle)
Roasted Lemon Garlic Broccoli
Stewed Zucchini and Squash
German Red Cabbage
Pizza Bread
Bacon, Apple and Cheese Sandwich
Bacon Bowls
Bacon Swiss Tomato Bites
French Toast
Toad in a Hole
Scrambled Eggs with Chives
Instant Pancakes
Japanese Pancakes
Bacon and Cheese Rolls
Sausage
Biscuits and Gravy
Pasta Quiche
Tomato Sauce
Bechamel Sauce
Veloute
Espagnole Sauce
Hollandaise Sauce
Buffalo Dip
No Bake Cherry Cheesecake
Fried Apple Hand Pies
Lava Cakes
Peanut Butter Oatmeal No Bake Cookies
Chocolate Chip Brownies
Oreo Brownies
Oreo Fudge
Oreo Poke Cake
German Chocolate Brownies
Chocolate Chip Cookies
Double Chocolate Chip Cookies
Double Chocolate Chip Cookies (White)
Soft Bake Chocolate Chip Cookies
Chocolate Chip Cookies with Cheesecake Filling
Cream Puffs
Snickerdoodles
Lemon Cookies
Chocolate Fudge
Coconut Pecan Candy
Coconut Cream Pie
Young Coconut Cake
Banana Coconut Cream Pie
Coconut Macaroons
Macarons
Lemon Blueberry Yum Yum
Pumpkin Pie
"Three Layer" Custard Cake
Peanut Butter Cookies
Oatmeal Raisin Cookies
Snickerdoodle Brownies
Walnut Maple Cookie Bars w/ Butter Cream Frosting
Nutty Cheesecake Squares
Cinnamon Cream Cheese Bars
Pecan Pie Bars with Walnut Shortbread Crust
Raspberry Jam Bites
Mixed Berry Pie Bars
Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
Salsa
House Seasoning

Total Recipes: 138
 
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Pork Schnitzel

It's no secret that I like schnitzel. It has been one of my favorite meals for as long as I can remember. When we were in Germany, every restaurant I would go into, I looked to see if they had schnitzel. It was always a little different - the schnitzel in Vienna was probably the best (and rightfully so), and also the biggest. 
 
Over time, when I have made this, it is normally with thin pork cutlets - sometimes called breakfast cuts - that I would pound thinner.  In Korea, I don't have the option to buy thin cut pork, so I just bought the regular size boneless pork chops, beat them thin, and then cooked them in the method described here.  The things I have gotten better at are measuring the temperature of the oil to make sure they cook at the right speed, and then finishing them in the oven (particularly if I make more than just for me).
 
I like these so much just topped with lemon juice, but one of these days, I am going to work on my schnitzel Hawaii (which was my most popular ordering variation while in Europe), adding pineapple and cheese (and maybe even some ham).

 

Ingredients

4 Pork Cutlets
2 Tablespoons Flour
1 Egg, Beaten
1 Cup Bread crumbs
2 Tablespoons Parmesan Cheese
3 Cups Vegetable Oil (or Canola Oil)
1 Lemon

 

Cooking Directions

Beat the pork thin. I usually place these inside a ziplock bag to beat thin (that saves a splatter mess, plus makes it easier to coat with the flour). I also used to use the textured side of the beater, but recently I have just used the flat side, since the meat is usually tender enough.
 
Add flour to bag and coat the chops.
 
Beat the Egg in a mixing bowl.  Place pork in the egg, coving both sides with egg.
 
Mix the cheese and the bread crumbs together.  Coat both sides with bread crumbs.  Set aside.
 
Heat oil to 375 degrees.  It's best to have enough oil to submerge the schnitzel (although in the pictures, you can see that I was a little short of that amount).    Flip the schnitzel after 2 minutes (if the oil gets too hot, you will flip sooner).  Continue to cook until internal temperature is at least 168.
 
Set on rack to drain oil.
 
Serve with lemon slice / lemon juice.

 

Cooking Notes

If you are going to finish them in the oven, the oven should be heating to 350 degrees. Usually when I make more than 2, I will get the oil hotter (400 - 450) and it takes just 30 seconds to make the bread crumbs form the desired crust (without burning).
Set the schnitzel aside onto a draining rack and then place into a pan for baking.  15 minutes should be enough (again, get the internal temperature to 168).

 

Beat pork in bag

Beat pork in bag

 

Add flour to bag to coat the pork

Add flour to bag to coat the pork

 

Beat egg in bowl (I just use a fork)

Beat egg in bowl (I just use a fork)

 

Add breadcrumbs to plate.  Mix in parmesan cheese (not shown)

Add breadcrumbs to plate. Mix in parmesan cheese (not shown)

 

Coat schnitzel with egg (the flour gives the egg some texture to stick to the pork)

Coat schnitzel with egg (the flour gives the egg some texture to stick to the pork)

 

Coat other side

Coat other side

 

Coat with breadcrumb/cheese mixture

Coat with breadcrumb/cheese mixture

 

2 Coated pieces of pork

2 Coated pieces of pork

 

Add to oil (around 375 degrees) . The oil covered the right piece, but not the left in this case.

Add to oil (around 375 degrees) . The oil covered the right piece, but not the left in this case.

 

Flip.  Cook other side.

Flip. Cook other side.

 

I flipped these again. I wasn't planning on finishing these in the oven, so I continued to cook.

I flipped these again. I wasn't planning on finishing these in the oven, so I continued to cook.

 

Let the oil drain on cooling rack.  Serve hot.

Let the oil drain on cooling rack. Serve hot.

 

Pork Schnitzel served with Lemon

Pork Schnitzel served with Lemon

 
 
 
          
 
 
 
 
 

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All Recipes and pictures Copyright ©2005 - 2022 by Gregory Motes; All Rights Reserved

This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

 
 
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