This
dish was fashioned after a favorite restaurant meal of Master Indy
called “Pork Schnitzel Deluxe”. It is the only time slave has
seen schnitzel that was not pounded out thin before being breaded and
fried. The meat is rubbed with chili powder – however slave is
allergic to one of the typical spices found in that, so had to come
up with my own blend.
Tasty
pork with a rich crust, served here with a side of potato gratin and
fresh broccoli. Dig in and enjoy!
Ingredients
Silly
slave's chili powder
1⁄4
cup sweet paprika
2
Tbs garlic powder
2
Tbs dried oregano
1
Tbs onion powder
1
Tbs ground Chipotle pepper
2
teaspoons ground cayenne pepper
½
tsp dried thyme
1 lbs pork medallions
¼ C honey mustard
3 Tbs Parmesan cheese
1 Tbs parsley flakes
Directions:
In
a small bowl, mix together chili powder. Rub spice mix into pork
pieces.
Place
meat in a baking dish, cover, and refrigerate for
2 to 3 hours.
Pre-heat
Oven to
250 degrees.
Mix
¼ cup honey mustard with 3 Tbs grated Parmesan
with 2 Tbs chopped parsley
Roll
each medallion until coated with mixture.
Roast
for an hour.
Check
temperature with meat thermometer.
You
want each a golden brown with a temperature of 145.
(turning
halfway).
If
necessary finish under the broiler.
Then
reheat the potato gratin by adding to oven during the last 15
minutes of cooking time.
Fix
broccoli as a green side dish.
Hope
you enjoy.
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes
by
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