Pork Schnitzel with Lemon and Rosemary and Hassleback Potatoes

It's "Potluck" this week over at IHCC and I chose Tessa's Pork Schnitzel out of "Falling Cloudberries".  

I've had my eye on this recipe for a long time and was glad to have an excuse to try it.  I stayed true to the

recipe but I did add some lemon zest to the egg mixture.

I don't know what I was expecting but.....wow.....  this dish was fantastic and had my husband cheering my

praise!  The pork was very flavorful, tender and juicy.  Jim has already made plans to have this in sandwich

form with either some German mustard or a spicy aioli.  

Pork Schnitzel with Lemon and Rosemary

(printable copy)

(adapted from Tessa Kiros)

2 eggs

1 garlic clove, minced

1/2 tsp. sweet paprika

1 tsp. lemon zest

1 tsp. fresh rosemary, finely chopped

6 (2 1/4 oz) slices pork loin (1/2" thick)

2/3 cup fresh breadcrumbs

butter, for frying

Lemon wedges, to serve

Whisk the eggs in a large bowl.  Season with salt and pepper, then add  in the garlic, paprika, lemon

zest and rosemary.  Put the slices of pork in the egg mixture, making sure they are well coated. 

Let marinate for at 15 minutes or so.

Put the bread crumbs on a plate.  Using a fork, take the meat out of the marinade.  Let the extra drip off

then put in the bread crumbs.  Using your hand pat the bread crumbs on pressing down to make sure

they stick well.

Heat enough butter in a skillet to shallow fry the meat.  Add the pork and fry until golden brown

turning the meat to fry both sides.  I added a little olive oil to help keep the butter from burning.  

Cook pork in batches as to not over crowd the pan.  Make sure and wipe out the skillet in

between batches.  

Serve hot or at room temperature.  Squeeze with fresh lemon to serve.           

     

                

I can't believe I've never made Hassleback potatoes before!  What was I thinking?  These are crispy, flavorful little gems.  They are fun to make and look amazing on a plate.  When you dig into them you get a little surprise in the roasted garlic down in the cuts.  Topped with sour cream and chives it is a side dish fit for a Holiday table!  I think they would be an amazing addition to my Christmas dinner menu.

Hassleback Potatoes with Rosemary

(printable copy)

4 medium potatoes
4 garlic cloves, sliced
1 tbsp. fresh rosemary, chopped or 1 tsp. dried rosemary
2 tbsp. olive oil
butter, for topping
kosher salt and Freshly ground pepper


Preheat oven to 435 degrees.  


Cut the potatoes into very thin slices, being careful not to cut all the way though.  (I used a chopsticks
on either side of the potato).  


Arrange potatoes in a baking pan or sheet and insert the garlic slices between the cuts in each potato.


Sprinkle each with rosemary and drizzle with olive oil.  Then top each with the salt and pepper to taste.  


Bake for an hour our until potatoes are brown and crispy on the outside and cooked all the way through.

Don't forget to squeeze the lemon over the top of your schnitzel.  It really brightens it up just like Tessa Kiros

and her wonderful cookbooks have been brightening up my weeknight dinners.  So far all her recipes have been truly fantastic.  If you would like to see what everyone else over at IHCC chose for their "Potluck" recipe head over and check it out!

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