Pork Weiner Schnitzel and Barley Risotto

Pork Wiener Schnitzel

1 lb pork cutlets, pounded to 1/4 inch thick, seasoned with salt and pepper.

Spread 1/2 cup flour on a plate

Beat 2 large eggs and 1 tbsp milk in a shallow bowl

Spread 2 cups fresh breadcrumbs on another plate (we used panko breadcrumbs because we had them)

Dredge the pork in the flour, shaking off excess. Dip into egg, coat with the crumbs, pressing slightly to help them adhere. Heat in a large skilled over medium high heat.

Cook 1 1/2 minutes on each side, or until nicely browned. Remove to paper towels to drain, then keep warm.

Serve with lemon juice and pepper

Barley Risotto

• 1 cup barley
• 1/2 cup small diced onion
• 2-3 cloves minced fresh garlic
• 4 cups chicken stock
• 2 tbsp chopped parsley
• 1/2 cup grated parmesan
Heat oil in a pan. Add barley and toast lightly - about 3 minutes. Add the onions and garlic, stir and cook until soft. Add 1/3 of the broth, stir until almost absorbed, and repeat. Add pepper to taste Remove from heat, add chopped parsley and cheese and season to taste.














These were both really good (although anything coated in crumbs and fried is good) but if you're not a big barley fan, this is a good recipe for you. The texture is different than what barley usually is in soups and stews, so its a good way to sneak a little barley in!

Raspberry Pork and Polenta

I made this recipe up when I had a leftover pork chop that wouldn't fit in the pan of another recipe. 

Marinate pork chops in raspberry vinaigrette dressing over night. Heat a stainless steal pan and put in pork chops and some more raspberry vinaigrette dressing. Cook 3 minutes on each side, remove from pan. Pour in some wine and deglaze the pan. Simmer until syrupy. 

Put slices of polenta on plates, top with pork, and pour syrup over. We had some raspberries in the freezer that made a cute garnish!

The sauce is really dark and didn't photograph well, it looked much prettier in person.

My first lasagnas

This isn't exactly a recipe since I pretty much made it up as I went, but for mother's day we had my family over and I made my very first lasagnas! They turned out soo good! I used the no-boil noodles, which worked out great, and took one step out of the process. I used fat free cottage cheese instead of ricotta, mixed with mozzarella, egg, and fresh parsley for the cheese layer.

The one on the left is a veggie lasagna, layered with roasted eggplant and zucchini, portobello mushrooms, spinach, tomatoes, and red onion.

The one on the right is a meat lasagna, so it was layers of the cheese mix, and then lean ground beef mixed with sweet Italian sausage and onions.

Both got rave reviews, so hopefully I'll remember how to make it for next time!

Lettuce Wraps with Moo Shu Pork

1 4-ounce package mushroom blend or shiitake mushrooms (we had extra portobellos from another recipe so we used those)

3 cups shredded cabbage or coleslaw mix (we like broccoslaw)

1 lb stir fry pork strips or tenderloin cut into thin strips

2 tablespoons hoisin sauce (we used soy sauce)

1 small head lettuce, leaves removed and core discarded

Stir fry mushrooms and cabbage for 5-7 minutes, add pork and stir fry until pork is almost cooked through. Add hoisin sauce and 1 tbsp water and stir to combine. Cook for 1 minute, or until pork is cooked through. 

Spoon into lettuce leaves and eat like a taco!