Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A great classic from !

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Please Fave the Original Submission: https://www.furaffinity.net/view/14258730

And now a quick trip over to Europe, with thegayhare's recipe!

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This ones fun and tasty


Baked Pork Schnitzel (top left)

Ingredients

4 boneless pork loin chops (about 5 to 6 ounces each)
1 1/2 cups all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
1/2 cup milk
4 cups plain dried bread crumbs

Directions

Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.

Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.

Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.

Bake on rack for 20 minutes at 400 degrees



Spinach and Potato Pancakes (top right)

Ingredients:

4 large potatoes
1/2 yellow onion
1 cup chopped spinach
1 egg, beaten
1 teaspoon salt

2 tablespoons all-purpose flour
ground black pepper to taste
2 cups vegetable oil for frying

Directions:

1. Finely grate potatoes with onion into a large bowl. Drain off any excess liquid. Then mix in spinach

2. Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.

3. Turn oven to low, about 200 degrees F (95 degrees C).

4. Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

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