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The Eye and Lens of a Foodie or Calling all Foodies
Comfort Food - new to me.
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Jan 1, 2022 22:14:17   #
Quixdraw Loc: American Free States - Montana
 
Pork cutlets - dredged in flour with spices of choice, egg wash, panko and fried in butter. I don't serve fried and fried often, so baked potato, and the last of the Christmas asparagus. I need to get the cutlets thinner next time, but the meal made the list. Cream gravy in the pan, some of the spiced flour, a little more butter and milk to desired thickness. Tasty!





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Jan 2, 2022 05:34:41   #
roxiemarty Loc: Florida
 
Where I'm from in Indiana, we pound the crap out of them until big and thin, then coat in egg wash and dip in seasoned bread crumbs and fry. Then serve it on a bun with toppings, or serve with the gravy and mashed or rice. Germans call it Schnitzel........but we Hoosiers just call it a Breaded Pork Tenderloin. But they are so good. After seeing yours, I might have to make those.

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Jan 2, 2022 09:33:49   #
Papa j Loc: Cary NC
 
Thick or thin a very delicious meal . If you lave them thick try putting panko in a food processor until very fine coat meat as usual fry lightly till light golden then finish in the oven 375 5-7 minutes. Good for chicken as well . Chef Jean Pierre utube excellent finish imo

Joe

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Jan 2, 2022 09:42:36   #
JustJill Loc: Iowa
 
Quixdraw wrote:
Pork cutlets - dredged in flour with spices of choice, egg wash, panko and fried in butter. I don't serve fried and fried often, so baked potato, and the last of the Christmas asparagus. I need to get the cutlets thinner next time, but the meal made the list. Cream gravy in the pan, some of the spiced flour, a little more butter and milk to desired thickness. Tasty!


That looks great! I just used minute steak to make something like that. We call it chicken fried steak. Served with mashed potatoes and homemade biscuits.

When I make those with pork, I start with a pork tenderloin and slice it thick, then turn it on the end and pound it out thin. My egg wash has buttermilk in it and then I use a combination of crackers and Panko. Serve it on a bun. It is called an Iowa Skinny! (Or a pork tenderloin sandwich.)

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Jan 2, 2022 09:48:05   #
Quixdraw Loc: American Free States - Montana
 
roxiemarty wrote:
Where I'm from in Indiana, we pound the crap out of them until big and thin, then coat in egg wash and dip in seasoned bread crumbs and fry. Then serve it on a bun with toppings, or serve with the gravy and mashed or rice. Germans call it Schnitzel........but we Hoosiers just call it a Breaded Pork Tenderloin. But they are so good. After seeing yours, I might have to make those.


Had a lot of German food growing up, but my Grandmother never heard of Panko. Breaded pork chops, Schnitzel, etc. this came out better than the Tonkatsu I made a couple of months ago. The pan gravy was a nice addition. Thanks for commenting!

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Jan 2, 2022 09:48:50   #
Quixdraw Loc: American Free States - Montana
 
Papa j wrote:
Thick or thin a very delicious meal . If you lave them thick try putting panko in a food processor until very fine coat meat as usual fry lightly till light golden then finish in the oven 375 5-7 minutes. Good for chicken as well . Chef Jean Pierre utube excellent finish imo

Joe


Thanks for looking & for the tip! Appreciated!

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Jan 2, 2022 09:54:16   #
Quixdraw Loc: American Free States - Montana
 
JustJill wrote:
That looks great! I just used minute steak to make something like that. We call it chicken fried steak. Served with mashed potatoes and homemade biscuits.

When I make those with pork, I start with a pork tenderloin and slice it thick, then turn it on the end and pound it out thin. My egg wash has buttermilk in it and then I use a combination of crackers and Panko. Serve it on a bun. It is called an Iowa Skinny! (Or a pork tenderloin sandwich.)


Thanks! I had chicken fried steak a while back, and will need to try to make it at home. I used paprika, Lowery's and salt in the flour for dredging and for the gravy. Gave the gravy a pinkish tone, but it was tastier than traditional / Texas style. I pounded this at some length, it just didn't want to. Would have been better thinner, but was tasty enough.

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Jan 2, 2022 10:44:12   #
yorkiebyte Loc: Scottsdale, AZ/Bandon by the Sea, OR
 
The King of Comfort food!! Hard to beat that combo of flavor you have laid out there, quixdraw!! Wonderfully flavorful!! .... Whooohoo!!

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Jan 2, 2022 11:57:31   #
JimG1 Loc: Hurst, TX
 
Once again you've produced a dish I'm going to have to try to make. When I make a gravy for my chicken fried steak I add bacon grease and the seasoned flour.

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Jan 2, 2022 11:58:40   #
roxiemarty Loc: Florida
 
JustJill wrote:
That looks great! I just used minute steak to make something like that. We call it chicken fried steak. Served with mashed potatoes and homemade biscuits.

When I make those with pork, I start with a pork tenderloin and slice it thick, then turn it on the end and pound it out thin. My egg wash has buttermilk in it and then I use a combination of crackers and Panko. Serve it on a bun. It is called an Iowa Skinny! (Or a pork tenderloin sandwich.)


Yes! ( but we just call breaded pork tenderloin.) Indiana gal here.

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Jan 2, 2022 13:56:20   #
Sylvias Loc: North Yorkshire England
 
It looks delicious quixdraw. Had to goggle what panko was and found it in our local grocery store, on the shopping list!

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Jan 2, 2022 14:37:11   #
Quixdraw Loc: American Free States - Montana
 
Sylvias wrote:
It looks delicious quixdraw. Had to goggle what panko was and found it in our local grocery store, on the shopping list!


Thank you! Panko is useful on nearly anything fried - these cutlets, shrimp, chicken - just a nice extra crunch.

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Jan 2, 2022 16:15:42   #
JustJill Loc: Iowa
 
Quixdraw wrote:
Thanks! I had chicken fried steak a while back, and will need to try to make it at home. I used paprika, Lowery's and salt in the flour for dredging and for the gravy. Gave the gravy a pinkish tone, but it was tastier than traditional / Texas style. I pounded this at some length, it just didn't want to. Would have been better thinner, but was tasty enough.


I forgot to mention when I bread anything like that, I use rice flour.

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Jan 2, 2022 22:35:18   #
Quixdraw Loc: American Free States - Montana
 
JustJill wrote:
I forgot to mention when I bread anything like that, I use rice flour.


Thanks, interesting!

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Jan 3, 2022 01:43:29   #
Horseart Loc: Alabama
 
Had 'em all my life. Love 'em! Great photos!!! Looks so yummy!

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