Recipe Details

Southwest Schnitzel

Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 8

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 pounds blade pork steaks, cubed
2 eggs, beaten
1/3 cup flour
3 tablespoons cornmeal
2-3 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons vegetable oil
8 slices Monterey Jack cheese, thin
1 avocado, sliced, (optional)
1 cup sour cream, (optional)
1 cup salsa, (optional)

Cooking Directions


Cut pork cubed steaks in serving-size pieces, if necessary. Dip in eggs. Coat with combined flour, cornmeal and seasonings. Heat oil in large skillet. Brown pork cubed steaks over medium-high heat about 2 minutes per side. Place in 13 x 9-inch baking pan. Cover with foil; bake at 350 degrees F. for 30 minutes or until tender.
Top each pork cubed steak with cheese slice. Bake 3 minutes longer. Serve with avocado slices, sour cream and salsa, if desired.

Serves 8

Serving Suggestions

Give a German favorite a Southwest twist. Serve with polenta and mixed green salad.

Nutrition Information

Calories: 254 calories
Protein: 25 grams
Fat: 15 grams
Sodium: 446 milligrams
Cholesterol: 132 milligrams
Saturated Fat: 7 grams
Carbohydrates: 7 grams
Fiber: 1 grams

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About the Cut: Blade Steak

A steak comes from a roast cut that’s been sliced. Blade steaks (also called pork steaks) are cut from the pork shoulder and contain the blade bone.


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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days; sealed ground pork will keep in the refrigerator for 1 to 2 days. If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


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Butcher's Tips

Do not overcook pork or it will become dry and tough.Cooking to 160°F will result in clear or slightly pink tinted juices and provides meat that is juicy and tender.


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