{"id":176,"date":"2015-04-30T18:50:08","date_gmt":"2015-04-30T18:50:08","guid":{"rendered":"http:\/\/grandmascookbook.ca\/?p=176"},"modified":"2015-04-30T18:50:08","modified_gmt":"2015-04-30T18:50:08","slug":"schnitzel-translated-from-german","status":"publish","type":"post","link":"https:\/\/www.grandmascookbook.ca\/2015\/04\/schnitzel-translated-from-german\/","title":{"rendered":"Schnitzel (Translated from German)"},"content":{"rendered":"

Recipes are coming!\u00a0 <\/span>I recently transferred the website over to www.grandmascookbook.ca and had my fair share of glitches to iron out.\u00a0 <\/span>I now have a backlog of recipes ready to send out.<\/p>\n

\"schnitzel_plate\"To start us off, the oh so good Pork Schnitzel.\u00a0 <\/span>I think I’ve cooked pork (non-ground) once in my life before?\u00a0 <\/span>It isn’t something we grew up with.. but this perfects Pork perfectly!!\u00a0 <\/span>We used Pork Chops.\u00a0 <\/span>I’m sure there is a perfect cut designed for Schnitzel – but pork chops worked great.<\/p>\n

If you don’t have a meat mallet, don’t go out and buy one!\u00a0 <\/span>I used a wine bottle, but a full ketchup bottle or BBQ sauce, etc would work just fine.\u00a0 <\/span>Maybe even a rolling pin!<\/p>\n

My little guy is on the move now, and as I’m adjusting to that – I had to take a few shortcuts in meal prep.\u00a0 <\/span>I did not make the gravy, but imagine it would taste great. I will leave the instructions below.\u00a0 <\/span>I also pounded the meat earlier in the afternoon and kept it in the refrigerator until closer to meal time.<\/p>\n

\"Step
Step 1 – Saran Wrap your Pork!<\/figcaption><\/figure>\n
\"Step
Step 2: Pound the Heck out of it.<\/figcaption><\/figure>\n
\"(Step
(Step 3 sprinkle with salt & pepper)
Step 4: Coat & Dip the meat<\/figcaption><\/figure>\n
\"Step
Step 5: Fry ‘er up!<\/figcaption><\/figure>\n

 <\/p>\n

\"Enjoy!\"
Enjoy!<\/figcaption><\/figure>\n

Here is her recipe, and my instructions. (Her recipe only includes ingredients)<\/p>\n

\"The<\/a>
The bottom portion of the Recipe is for an additional Bone Marrow Gravy… more on that later!<\/figcaption><\/figure>\n
\n

Schnitzel<\/h3>\n
    \n
  • 4 Pork Schnitzel Meat – beaten<\/li>\n
  • salt & pepper to season<\/li>\n
  • 1 egg white, beaten<\/li>\n
  • 2 tablespoons breadcrumbs (I had more than that on my plate)<\/li>\n
  • 2 tablespoon flour<\/li>\n
  • 3-4 Tablespoon fat – for frying (or oil)<\/li>\n<\/ul>\n
      \n
    1. Lay saran wrap on a cutting board.\u00a0 <\/span>Place your pork on top.\u00a0 <\/span>Lay a second saran wrap over top to create a seal.<\/li>\n
    2. Pound, roll and hit the meat.\u00a0 <\/span>Flatten the meat until it is about 1\/4″ thin.<\/li>\n
    3. Sprinkle with salt & pepper.<\/li>\n
    4. Have 2 plates & 1 bowl ready.\u00a0 <\/span>1 plate has flour, the other has bread crumbs, and the bowl has the beaten egg.<\/li>\n
    5. Coat with flour, then egg, then bread crumbs.<\/li>\n
    6. Place in pan on medium high heat that has been pre-heated with hot oil\/fat.<\/li>\n
    7. Flip once or twice after a few minutes until thoroughly cooked (no more than 5- 10 minutes!)<\/li>\n<\/ol>\n

      Gravy<\/h3>\n
        \n
      • 1\/2 tablespoon flour<\/li>\n
      • 1\/2 onion, minced<\/li>\n
      • 1 cup water<\/li>\n
      • Salt & Pepper to taste<\/li>\n<\/ul>\n
          \n
        1. Heat the water & onion to boiling.<\/li>\n
        2. Add the flour and whisk until thickened.<\/li>\n
        3. Add salt and pepper to taste.<\/li>\n<\/ol>\n<\/div>\n
          <\/div>
          Print the Recipe Only<\/div>
          <\/div>\n","protected":false},"excerpt":{"rendered":"

          Recipes are coming!\u00a0 I recently transferred the website over to www.grandmascookbook.ca and had my fair share of glitches to iron out.\u00a0 I now have a backlog of recipes ready to send out. To start us off, the oh so good Pork Schnitzel.\u00a0 I think I’ve cooked pork (non-ground) once in …<\/p>\n","protected":false},"author":1,"featured_media":187,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[],"_links":{"self":[{"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/posts\/176"}],"collection":[{"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/comments?post=176"}],"version-history":[{"count":2,"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/posts\/176\/revisions"}],"predecessor-version":[{"id":191,"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/posts\/176\/revisions\/191"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/media\/187"}],"wp:attachment":[{"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/media?parent=176"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/categories?post=176"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/tags?post=176"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}