xcess fat from veal or pork. Place cutlets between 2 sheets
For more than 60 plus years I have ate pork ribs and
Prepare pork tenderloin first (recipe below).
While pork is resting, prepare Idahoan(
Use the recipe for Beef or Pork Stew.
Put in a baking pan. Place 2 to 4 unbaked biscuits on the top.
Bake at 400\u00b0 (hot oven) for 20 to 30 minutes, until browned.
cup of the Roasted Pork filling over 1/4 of
Cut the pork into small chunks. You can use pork roast, pork loin, or
For the pulled pork:
In a small bowl,
Mix at medium speed for about 3 minutes until mixture
Schnitzel:
Pound the meat thin
andwich) in a plastic bag. for example with a pan.).
In a bowl, mix the vinegar, sugar and 2 tbsp oil. Season with salt and black pepper. Toss with the cucumber, onion, garlic and parsley.
Season the pork with salt and black pepper. Roll in the flour, then the egg, then the breadcrumbs.
Heat 2/3 cup oil in a large frying pan and fry the schnitzels, turning, for 10-15 mins, until golden brown and cooked through.
Arrange on serving plates and garnish with the lemon slices, anchovies, capers and parsley. Serve with the cucumber salad.
brown ground beef and ground pork over medium heat, making sure
s enough oil or lard for the meat to \"float\" in
For the salsa, mix the shallots, diced tomatoes, vinegar and olive oil and season to taste.
For the schnitzel coating, mix the Parmesan, herbs and breadcrumbs. Coat the cutlets successively in the flour, whisked egg and breadcrumbs.
Heat the 4 tbsp of sunflower oil in 2 large frying pans and fry the schnitzel for about 6 mins, turning once. Serve the schnitzel and salsa on plates, garnished with oregano, with ciabatta bread on the side.
o medium, lay the meat (schnitzel) in the oil, cooking each
Dip cutlets into flour.
Mix eggs and milk.
Dip cutlets into egg-milk mixture.
Carefully coat with bread crumbs, not too heavily.
Let stand for 5 to 10 minutes to seal coating.
Deep-fry cutlets until browned on both sides, about 3 or 4 minutes.
Turn cutlets several times during cooking.
Do not pierce.
Remove cutlets from lard with tongs and drain over pan for a few seconds before removing to absorbent paper.
Flatten pork cutlets with meat hammer until cutlets are 1/4-inch thick.
Sprinkle the cutlets with salt and pepper.
Coat each cutlet with flour.
Take 1 egg and 1 tablespoon of milk and beat with a fork.
Dip the cutlets in the egg mixture, then coat them with bread crumbs.
Fry on both sides quickly (golden brown) in butter or margarine.
Season pork steaks.
Dip in beaten eggs and then in bread crumbs.
Brown on both sides in hot oil for a few minutes, then turn down heat and let finish frying slowly until meat is tender. Don't cover.
Serve with potatoes, salad or any kind of vegetable. Serves 4.
Pound pork until very thin. Season flour with salt and pepper and dip pork into it, then into beaten eggs, then into bread crumbs. Saute in olive oil and butter until golden brown (about 5 minutes). Squeeze the juice of a lemon over all and serve immediately. Serves 3 to 4.
Slice pork into eight 1\"-thick pieces.<