Sunday, March 4, 2012
International Cooking: Europe Part 2
4 Pork Loin, thin cut
½ c flour
salt and pepper
oil for frying
Place the pork on a plate, salt and pepper each side. Place plastic wrap on the counter, large enough for two pieces of pork to lie on and cover. Play two of pieces of pork on the plastic, and fold the plastic over the top. Take a meat mallet, and pound both sides of the pork, until they are thin and tender. Repeat for the other two.
Grab three plates. On one of the plates place the flour, another place the egg and beat well, and the last place the breadcrumbs. In a deep saucepan, heat about a 1/4” of oil. Place a piece of pork in the flour, and coat each side. Place into the egg, and then the breadcrumbs. Repeat with all four of the pork loins.
When oil is hot, place the pork into, and cook each side for four minutes. Place on towel to absorb grease, serve with green salad and enjoy.
3 russet potatoes
¼ c flour
Peel the potatoes, and place into boiling water. Cook until fork tender and remove from water. Place the potatoes into the refrigerator and allow to cool. When the potatoes are cooled, grate on a flat surface.
Place all of the grated potatoes into a mound, and make a divot in the center. Add the flour to the center and crack the egg on top. Using a soft pastry cutter, fold the potatoes with flour and egg. Sprinkle salt on the top. When the potatoes begin to fold in, using your hands, work the potato mixture together into a loaf. Pinch enough of the potato mixture off to roll into a one-inch ball in diameter. Place onto plate; repeat until all the mixture is pressed into balls.
Bring a pot of water to boil. Add the potato balls, cook for ten minutes. They will begin to float on top and look fluffy. Remove from water, place on plate, sprinkle with salt, pepper and favorite seasonings. Also known to be served with gravy. Enjoy!
Posted by Shannon Rodrigues at 10:27 AM