Gotta love deadlines. This post is due by 5pm Tuesday and here I am Monday evening 8:30 whipping up something to feed myself and husband that qualifies for this challenge. After baking 48 loaves of bread (for a market tomorrow) we decided on Pork Schnitzel (isn't it just too much fun saying Schnitzel?).
2 pieces of Pork Loin Cutlets (Chestnut Farms Hardwick, MA)
1/4 cup of flour (Champlain Valley Westport, NY)
1 egg (local farm Rutland, MA)
1/2 cup of bread crumbs (homemade)
1/2 tsp salt and pepper
3 tbsp of olive oil
3/4 cup of Chicken Stock (homemade)
1/2 cup of sour cream (Cabot- VT)
Dredge the cutlets through the flour (add your salt and pepper in here), then egg, and lastly bread crumb mixture.
Heat up a cast iron skillet with olive oil and cook each cutlet about 5-7 minutes on each side, till crispy.
Remove the Schnitzel and place on plate.
Add the chicken stock in your skillet and scrape up of those yummy brown bits.
Next add the sour cream and stir till it thickens (but not boiling). Serve with the Schnitzel and enjoy!