Thursday, January 12, 2006

schnitzel with green onion mash

I doubt that there is anything that improves crap cuts of meat more than a good dose of eggwash and breadcrumbs.


For 4 people
4 small pork chops, any boneless cut about the size of a pack of playing cards
2 cloves garlic
1/2 tsp salt
1/2 cup flour
3/4 cup milk
1 egg
1 1/4 cup italian bread crumbs
5-6 Tbsp butter or olive oil

6 medium yellow fleshed potatoes cut in half
1 1/2 cups yogurt
3 green onions chopped
2 Tbsp butter

1 lemon cut in 1/4's

Start by putting your cleaned but not peele potatoes in salted water to cover. Bring them to a boil and proceed to boil on medium until a knife easily pierces the flesh of the spud but as they boil. Let them boil for a good 5 minutes then get on with the schnitzel.
If the pork chops are a bit fatty then you can cut a bit off but I usually leave most of it on. Put the pork chops between two sheets of SaranWrap and hit them using the broad side of a cleaver, bottom of a saucepan or even a very solid and uncherished coffee mug. They should be about 50% larger. Crush the garlic and add the salt then mix this with the flattened chops and make a small cut into the edge of each schnitzel, this will stop them from curling up as they cook.
Set up one wide bowl and two plates. In the bowl put the egg and milk and mix them well. On the plates put seperately the bread crumbs and the flour. You are going to dip the chops as follows so set yourself up in this order: flour, egg+milk, breadcrumbs. I usually do two and then fry them, but if you had two frying pans you could do all four at once. In either case, check your potatoes to make sure that they are almost ready before you start frying.
When they are heat the butter or oil on medium (only use half if you are frying in two batches) and fry the shnitzels as you are finished breading them. If you feel you have to add more oil then do so. Fry them for about 2 minutes a side or until they are nice and golden on both sides. Make sure you wipe out the pan well between frying batches.
When the potatoes are ready, drain them and smash them using whatever you have at hand. It could be a lovely pricey potato masher, the bottom of a highball glass, or a big fork. Mix in the butter, green onions, and yogurt. Taste the mash, adding salt if needed. You can also add some more butter or yogurt if you think the mash needs it or if you are feeling sinful, and I certainly hope you are.
Serve the schnitzel on top of the mash with a wedge of lemon and a nice salad, endive, tomato or just some tender lettuces.


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