Directions for: Comfort Food Combo
Ingredients
Pork Schnitzel18 oz boneless pork loin, trimmed anc cut into three pieces
1 pinch salt and pepper on each
flour for breading
1 egg
breadcrumbs for breading
3 Tbsp oil
3 Granny Smith apples, sliced
Macaroni and Cheese2 cup macaroni
cup cold pack cheddar cheese, grated
2 cup aged cheddar cheese, grated
cup flour
2 cup whole milk
cup butter
salt and pepper, to taste
Spinach Salad2 cup baby spinach leaves
cup strawberries, hulled and sliced
3 Tbsp sliced almonds, toasted
Dressingmedium onion
cup sugar
1 tsp salt
tsp pepper
1 tsp Dijon mustard
3 Tbsp red wine vinegar
cup vegetable oil
Directions
Pork Schnitzel1. Place chops between 2 sheets of waxed paper. Pound with meat mallet to 1/8-inch thick. (.3 cm)
2. In a shallow bowl or plate have flour mixed with salt and pepper.
3. In a bowl place egg and whisk.
4. Use another shallow bowl for breadcrumbs, seasoned with salt and pepper.
5. Lightly coat pounded pork in flour, shaking off excess. Dip in egg, then into breadcrumbs, pressing crumbs to coat.
6. Heat oil and 3 tablespoons butter in large skillet over medium-high heat. Heat till butter stops foaming. Working in batches, add cutlets to skillet; cook, turning once, until golden brown, about 3 minutes per side.
7. Cook apples in a separate pan in remaining butter until cooked through and soft. Serve with macaroni and sauted spinach.
Macaroni and Cheese1. Melt butter on medium heat; add flour and salt and pepper. Cook 2 to 3 minutes.
2. Slowly add milk, whisking till smooth. Cook on medium heat until thickened. Add grated cheese.
3. Cook macaroni in boiling salted water until al dente. Mix with cheese sauce.
Spinach Salad Dressing1. Mix all of the dressing ingredients well in a blender. Toss spinach with dressing until lightly coated.
2. Top dressed spinach with strawberries and a sprinkle of almonds.
See more: Main, Pasta, Salad, Pork, Dinner, Fall, Winter