You want to get attention from my family just mention Schnitzels.
My kids are big meat eaters…… they hear word SCHNITZEL….. no matter what mood they are in they instantly perk up.
I think fried meat to my kids is like Belgium chocolate to me……Sad, but so true.
Now, just because they love it it doesn’t mean that schnitzels are regulars on our weekly menu…..
… The reason my children perk up to the word SCHNITZEL is because I don’t make them often.
This weekend was THE SCHNITZEL WEEKEND…..however……I decided to put a little twist on our usual fare….
…..this weekend I decided to make BRIE & SPINACH STUFFED PORK SCHNITZELS
This recipe serves 4.
- 4 – 1″ Thick Boneless Pork Loin Cutlets
- 4 Slices Smoked Ham
- Fresh Spinach
- 1 Small Brie
- 1 Egg
- 1/2 cup Milk
- Oil for frying
STEP 1: Pound Pork cutlets on both sides until they are about 1/4″ thick. Salt and pepper.
STEP 2: Place piece of ham on top of one half of the cutlet. Cover it with fresh spinach and 2 slices of Brie. Fold over the other half of the cutlet.
STEP 3: In a deep bowl beat the egg with milk and add enough flour to make thick batter.
STEP 4: Heat oil in the frying pan and turn in down to medium. Dip cutlet in the batter and drop it into hot oil. Fry on both sides about 3 minutes each side or until nice and golden brown.
STEP 5: Take it out of the oil and place it on a plate layered with paper towels to get rid off the access oil.
I served BRIE & SPINACH STUFFED PORK SCHNITZELS with Orzo & Peas.
Bibi's Culinary Journey