Baked, Breaded, Pork Cutlets

Don't be put off by the fennel or the lemon! They are pure Italian!

Of course, first a story. When I was a middle-aged starving artist with a small gallery/gift shop in Michigan, I was fortunate to have a freind who was a contractor. Why fortuanate? Well, during the lean winter months when there were no tourists, I worked mostly as his "gopher" on large projects that kept me employed and paying the bills.

Eating out on lunch breaks was the norm. You know, the usual fast-food places. Eventually, it was easy to get sick of them. One day, I prepared a mess of these cutlests with a side bowl of seasoned rice. We always had a microwave handy. Well, one of the workers went bonkers over these. Back then, I really did not have a recipe, just a method. I'm not sure if I even used the fennel. He just begged and begged for the recipe.

Anyway, breaded pork cutlets have always been a favorite of mine. They are pretty easy to prepare and lend themselves to a variety of savory seasonings, either dried or fresh. There was a time, when I was a young teacher, that a one-pound package was less than two dollars! Still, they are pretty inexpensive!

Since then, I have adopted this recipe more along an "Italian" recipe. Pork for Italians would always include fennel and lemon. Don't be put off. Remember, Italian sausage is mostly fennel which gives it such a great and unique taste.

Cut from pork loin, look for cutlets that have some marbling (white fat streaks) in them, a bit of fat on the edge (the more the better), and that are no more than 1/2-inch thick. Especially seek cutlets that have a lot of "red." That means they were cut close to the pork tenderloin. Usually, there are about 4-5 to a pack, a bit over a pound.

It is important to season the meat, not the flour. I like my bread-coating a bit on the salty side. I also like to add sliced garlic to the oil for a bit more flavor. During the browning, I sometimes add a sprig of rosemary and thyme for added flavor. If you can't find savory, just omit or use a spinkle of oregano. Savory tastes like oregano, but it is much milder in taste.

These are also great cold as a sandwich or on a biscuit. The method is pretty simple:
1. Season
2. Dip in flour
3. Coat in a wet wash
4. Coat in bread/cheese crumbs
5. Lightly fry to brown
6. Finish off in an oven

• Rub for 4-5 Cutlets (and this is Approximate):
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon powdered savory
• 1/4 teaspoon fennel seed, crushed (do not omit)
• 1/2 teaspoon pepper or freshly cracked pepper
• Self-rising flour, about two tablespoons per cutlet, for dredging.
• Coating:
• 2 eggs slightly beaten with one tablespoon of water or 
• 2 eggs slightly beaten with one tablespoon of mayonnaise
• Combine on a plate:
• 1 cup plain, fine-sifted breadcrumbs
• 1/4 cup canned Parmesan cheese
• 1 tablespoon Kosher salt
• Oil:
• A good one-half inch of olive oil or vegetable oil ... or melted lard ... or a combination thereof depending on size of your pan
• 1 small garlic clove, thinly sliced
• 1-2 rosemary sprigs (optional)
• 3-4 thyme sprigs (optional)

With a damp cloth or paper towel, wipe each side of each cutlet. Season both sides, with spice mixture, pressing the seasonings into the meat.

Gently coat each cutlet in flour. Lay aside.

Dip each cutlet in the egg-wash mixture and then dredge in the coating mixture being to sure to coat evenly. Lay aside for about 15 minutes to allow coating to set up and to adhere. Why? When you fry them, you don't want the coating to separate from the meat.

Once coated, allow the cutlets to sit at room temperature for at least fifteen minutes.

Pre-heat oven to 375-400 F. degrees. Line a small cooking tray or cookie sheet with tin foil. Spritz with cooking spray.

Warm oil in medium-large skillet over medium heat. Just before adding the cutlets, add thin-sliced garlic. If desired, add rosemary or thyme sprigs.When garlic begins to turn brown you can either remove it or add cutlets. Gently fry on each side for about 1-2 minutes, just until golden brown.  Remove and drain on paper towels.

Place cutlets on sheet and bake at 375-400 F. degrees for about10-20 minutes are so, flipping halfway through. Allow to rest ten minutes. Serves with lemon slices.

Damper: National Quick-Bread of Australia

Some recipes are too easy not to make. Damper is one of them.

Damper, a cross between a scone and a biscuit, is the official and national bread of Australia. Unlike an Irish soda bread which uses buttermilk as the leavening agent, damper simply uses self-rising flour. Loaves were baked by ranchers in the outback in cast-iron Dutch ovens over wood-stoked embers. Lacking a camp, my bread in the oven baked to a moist, tender crumb and nice crust.

This recipe makes a small loaf and is perfect for two to four people. I found it a bit on the salty side; so, next time, I will omit the salt since the self-rising flour has plenty. I will add a bit of sugar, instead.

Authentic damper used water, but any liquid may be used, including beer or milk. Butter was never used, but a dollop or two does wonders for the texture. I suppose one could also use a drizzle of olive oil, instead. Or lard.

Slather it in butter. Or honey. Or jam. Even maple syrup. Scrummy!

My mistake here was that I did not flatten the dough into a six or seven-inch disk as instructed. Instead, I baked it as a sphere. No problem. It was perfectly done in the center and not at all doughy. It just took a few minutes longer in the oven. I used a convection oven at 370 degrees Fahrenheit and turned it up a wee bit the last few minutes to get a rosy crust on all the nicely risen tips. It is done when it sounds hollow when tapped on the underside.

Next time, like Southern biscuits, I may brush it with melted butter as soon as it comes out of the oven to tenderize the crust.

This is the kind of recipe that, like my great Uncle used to say, "excites the imagination." I'm thinking of a loaf with lemon zest, chopped rosemary and golden raisins. Or, certainly, a handful of grated hard cheese, chopped chives, and a bit of onion and bacon! Or Greek olives and dried tomatoes.

Yes, I did weigh the ingredients. So should you. How many times have you told yourself you were going to invest in a scale? Ah haaaaaaa....

Best to keep the dough a bit on the wet side. You can always add more flour as you knead it.

• 250 grams self-rising flour
• 1/2 teaspoon salt (optional) or
• 2 teaspoons white sugar or brown sugar depending on taste
• 25 grams unsalted cold butter (a good heaping tablespoon or so)
• 175 mls. tepid water (begin with 2/3 cup .... )

In a medium bowl, add flour salt and/or sugar. Whisk to combine ingredients.

Using fingertips, grind/sift butter into flour mixture.

Add water beginning with about 2/3 cup. Stir with a knife or spoon. Add a tablespoon or more if necessary.

Place dough on floured surface. Knead for 2-3 minutes until it becomes elastic. Form into a neat ball. Pinch underside to form a nice seam .... or

Flatten into a round, about 6.5 inches or so.

Place on a greased baking tray. Using a sharp knife or serrated knife, lightly score into quarters (about one-quarter-inch deep. Brush with milk or butter (optional).

Bake in a 375 F. oven for about 30 minutes or until when tapped it sounds hollow.

Best eaten warm; but, cold ... not at all bad.

You don't need those refrigerated rolls or biscuits! Terrific with soups and stews!

Chicken in Mushroom, Onion, Wine, and Sour Cream Sauce

Have you missed me? I have missed me!

Working full-time since January has certainly changed my schedule and life. And how I cook and what I eat.

Be that as it may ...  Regardless of my age ... I will post this recipe I have made several times. Yes, it is rich. Even decadent. Great for a special occasion. Or a day when you are ticked off at the entire world and want revenge! Or, when you are just really tired and want something comforting. Saucy. Buttery. Bad.

Do serve over white rice, wild rice, mashed or silky wide noodles. The "gravy" is uplifting. Yes, we all need to be uplifted ... Is not that what food is all about?

I used a natural, whole chicken that I cut into two leg quarters and then two whole breasts. I saved the wings and the back for the stock pot. Use bone-in, skin-on chicken. Yes, that is what super heroes consume ... not flabby, rubbery fillets ...

• 2.5 pounds bone-in, skin-on chicken pieces, washed and patted dry
• 1/2 cup all-purpose flour mixed with one teaspoon seasoned salt and one teaspoon black pepper
• 4 ounces chopped celery
• 4 ounces chopped red onion
• 1-2 medium garlic cloves, minced
• 8-12 ounces sliced mushrooms (white, Bella, mixed)
• 1 tablespoon fresh-minced thyme or one teaspoon dried thyme flakes 
• 2-3 tablespoons dried onion soup mix
• 1 teaspoon smoked paprika (optional but really do not skip)
• Cayenne pepper, pinch or two (optional)
• 1 can cream of mushroom soup
• Using same can, 3/4 can dry white wine or dry sherry (I prefer sherry) and 3/4 can chicken stock
• 1/2 - 1-cup sour cream
• 2 tablespoons butter

Dredge chicken pieces in seasoned flour mixture. Set aside.

In a large, heavy-bottomed skillet or Dutch oven, heat 1/4 inch of oil. Do not be stingy. Add chicken. Brown on both sides ... about 8-10 minutes. Remove to a plate.

Lower heat. Add onion and celery to the drippings. Saute until soft and tender. Add garlic. Stir until fragrant. Add a bit of pepper.

Now add the mushroom soup, wine or sherry and chicken stock. Stir until smooth. Add dried onion soup mix.

Nestle the browned chicken pieces into the sauce. Top with mushrooms. Cover. Simmer on LOW for one - two hours. DO NOT BOIL!

Last ten minutes or so, add sour cream.  A bit of butter. Stir until creamy and smooth.

Most Popular Recipe for 2015

 

My most popular recipe for 2015 was not a "recipe" at all; not, at least, in the usual sense of ingredients.

But, it was certainly about food.

And feeding; for, food is Love.

It was the video of the feral kittens I have been tending since last September.

 

Number two was the poem I wrote for my cat, Chalk, whom I had to put to sleep in July. (Yes, I still cry.)

Number three was the recipe for ham sliders. Links below.

 http://www.kitchenbounty.com/search/label/feral%20kittens

 http://www.kitchenbounty.com/2015/09/poem-for-my-departed-cat-chalk.html

 http://www.kitchenbounty.com/2015/02/ham-and-cheese-sliders.html

The kittens are now pretty much grown. Yearlings. I am "sorry" to say we have lost "Biscuit," the orange-and-white spotted cat, brother to the black-and-white cat, "Boo." Their mother, "Cali" has also disappeared. Oh, she was so incredibly beautiful! She would never eat until her two kittens had their fill. Looking back, I think she had been declawed. Disarmed. I just can't go there ...

Biscuit wanted a home. And I have no doubt he finally found one. He often disappeared for several days and then showed up for breakfast when I showed up. 

Oh, how he debated: "Go? Stay?"

In the end, on the final day I held and kissed him, his amber eyes said it all. I will never forget that last gaze. Took me awhile to figure out what he was trying to tell me.

All the cats are chipped; so, it is my hope that, one day, we will get a call from a vet saying he has a cat named Biscuit.

I don't care if he is a zillion miles away, I will bring Boo to unite with his sibling, Biscuit.