Pork Schnitzel with Chantarelle Mushrooms

I can't take credit for this recipe, but I can take credit for choosing such an amazing recipe to celebrate a special event with my husband. He spent a lot of time in Germany and every time it appears on a menu, he orders schnitzel. I always just have a bite, but I haven't been too ecstatic over schnitzel until now! This dish is mouthwatering, even if you don't have any ties to Germany. Wow, I will make this again and again, but I think I will try and substitute turkey next time for the meat and bacon. It's so easy and impressively delicious.

I doubled Hans Rueffert's recipe found here.

Ingredients

4 (3 ounce) pork cutlets, pounded super thin
Kosher salt and fresh cracked pepper
all purpose flour, for dredging
3 eggs, beaten
breadcrumbs, for dredging
4 tablespoons butter
6 slices smoked bacon, roughly chopped
1 onion diced
2 tablespoons dijon mustard
2 tablespoons capers, drained
butter
1 1/2 cup Chantarelle mushrooms, chopped if large
1/2 cup heavy cream

Directions:
Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then breadcrumbs. In a large skillet, add butter (clarified if possible) and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels and keep warm in a 200 degree oven.

In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a lump of butter to mix and immediately add chantarelles (I used dry chantarelles, so I turned down the heat and extended the cooking time a little bit until they were soft). As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers as needed (I didn't need to add anything.)

To serve, spoon sauce over browned schnitzel and serve with half a lemon. Squeeze over schnitzel right before eating.

Recommended authentic side dish: Cauliflower florets with butter.

Saganaki, Greek Turkey Meatballs and Zucchini with Tzatziki Sauce

I love Greek food and I decided I would do a Greek themed meal that started with Saganaki, which is delicious cheese that is traditionally set to flame and drizzled with fresh squeezed lemon juice right before it is served, and if you go to a Greek restaurant and order this appetizer, they light it up right at your table.

Saganaki:
Kasseri Cheese (about 1/2 inch thick, you might have to cut the block down)
2 TB butter per lb of cheese, melted
1/2 of a lemon

Turn on the Broiler. Place the cheese into a pie dish or Corningware and pour melted butter ontop. Put into broiler until the cheese gets toasted and bubbly ontop. Take cheese out of broiler, squeeze lemon ontop and yell Opa! Serve immediately with bread or with no bread. It's good however you have it!

When we were first married, I started experimenting and these meatballs are one of he products of my experimentation. The meatballs are really simple and healthy and you can add different things to have them take on a different theme. I make these all the time and I will put in parentheses the things I added to make them more Greek. (They will feed about 4 people).

For the Meatballs:
2 lbs ground turkey
1 Tb Montreal Steak Seasoning ( or half Tb Montreal and half Tb Greek Seasoning)
3-4 garlic cloves, minced
4 small shallots, minced
1 Tb fresh herbs ( I used Dill for Greek, but I have used Cilantro, Parsley, Tarragon, Thyme,etc)
1/2 Cup Parmesan Cheese or Bread Crumbs
1 egg
2 tsp Worstershire Sauce or Soy Sauce
Splash of Balsamic Vinegar (or Lemon Juice)
Kosher salt and fresh cracked pepper

Put all ingredients in a bowl and mix with your hands until all the ingredients are incorporated thoughout the meat. Roll into small balls. Heat a large frying pan with a small amount of olive oil. Add meatballs to hot oil and cook until the meatball browns, turn and brown on all sides. Make sure they are cooked through.

Tzatziki Sauce
(adapted from Georgette's recipe here)

2 cucumbers,peeled, seeded and diced
2 garlic cloves
2 1/2-3 cups Greek Yogurt (you can find this in any Trader Joe's type health store)
1-2 Tb Fresh Dill, chopped
Juice of one lemon (3 Tb)
Kosher salt and fresh cracked pepper

Cut up the cucumbers and put them in a strainer and add 1 Tb Kosher salt to the cucumbers. Let the cucumbers rest for 20 minutes (this process draws out the moisture from the cucumbers, this is a crucial step and sets this recipe apart and makes it super good). When the cucumbers are done resting, add cucumbers, garlic, lemon juice, dill, and pepper to a food processor and mix until all the ingredients are well blended. Add cucumber mixture to yogurt and mix. Rest mixture in fridge for 2 hours so the flavors can mix (another crucial step).

For the Greek Zucchini and Squash:

Turn on Broiler
Cut up Zucchini and Squash and coat in olive oil. Add Kosher salt, fresh cracked pepper and Greek Seasoning. Broil in oven until transparent. About 5 minutes. Splash some fresh lemon juice ontop when done.