Air-Fried Pistachio Pork Schnitzel with Mushroom Gravy

This recipe is adapted from Tupelo Honey Cafe: New Southern Flavors From The Blue Ridge Mountains. It was so much fun turning this recipe into an air-fryer recipe and the outcome was quite delicious.

Air-Fried Pork Schnitzel with Mushroom Gravy (makes 4 servings)

Ingredients

For the pork

  • 3/4 cup shelled, roasted, salted pistachios
  • 3/4 cup bread crumbs
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 4 center-cut pork chops

For the mushroom gravy

  • 1 tablespoon olive oil
  • 1/2 cup diced pancetta
  • 8 ounces sliced mushrooms
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth

To Make It

In a food processor, combine the pistachios, bread crumbs, and pepper. Process until the pistachios are finely chopped (but not ground). Transfer to a large plate.

Whisk the eggs in a shallow bowl.

Coat both sides of each pork chop in the egg mixture and then in the pistachio mixture.

Place the pork chops in the air-fryer. Spray generously with cooking spray. Air-fry at 400 degrees for 18-20 minutes. After 10 minutes, turn the pork chops over. Spray generously with cooking spray and continue air-frying until the pork is cooked through.

While the pork is air-frying, heat the olive oil in a large skillet over medium-high heat. Add the pancetta and cook until it starts to crisp (about 4-5 minutes). Add the mushrooms and cook until tender (about 4-5 minutes), stirring frequently. Add the butter. Once the butter is melted, add the flour and cook for 1 minute. Add the chicken broth and cook, stirring frequently, until the gravy has thickened (about 4-5 minutes).

Serve pork chops topped with gravy.

Enjoy!

Air-Fried Chicken Schnitzel

My current obsession is turning recipes that requiring frying into an air-fryer recipe. This is one recipe that worked perfectly for the air-fryer. It’s become a weeknight night go-to dinner in my house because of how quick it is to throw together, the fact that I usually have all of the ingredients to make, that it’s essentially chicken nuggets for adults, and it’s quite tasty!

Air-Fried Chicken Schnitzel (makes 3-4 servings)

Ingredients

  • 1 pound chicken breast tenders
  • 1/2 cup whole wheat flour
  • 1 tablespoon paprika, divided
  • 1 tablespoon garlic salt
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 large eggs
  • 2 cups bread crumbs (preferably panko but any bread crumb will work)
  • olive oil cooking spray

To Make It

  • You’re going to prepare 3 bowls.
  • In one bowl, combine the flour, 1/2 tablespoon of paprika, the garlic salt, the kosher salt, and the black pepper.
  • In the second bowl, whisk the eggs with 2 tablespoons of water.
  • In the third bowl, combing the bread crumbs with the remaining 1/2 tablespoon of paprika.
  • Dredge the chicken in the flour mixture. Shake off any excess. Then dunk the chicken in the egg mixture. Let any excess egg mixture drain off. Next coat the chicken in the bread crumb mixture. Finally, spray each side of the chicken generously with the cooking spray.
  • Place the chicken in the air-fryer basket and cook at 400F for 14 minutes or until chicken is cooked through, flipping the chicken at the half-way mark.

Note: You can also use chicken breasts; however, you will want to place them in a plastic bag and pound them until they are 1/2-inch thick.

Recipe adapted from – What’s Gaby Cooking: Eat What You Want

Omelette Muffins

These omelette muffins are easy and delicious! I like to make them on a Sunday for breakfast, refrigerate the leftovers, and then I’ve got some breakfast ready to heat up quickly throughout the week.

Omelette Muffins (makes 9-10 muffins)

You’ll need…

  • 1/2 pound breakfast sausage
  • 1/2 large onion, diced
  • 1/2 red bell pepper, diced
  • 8 large eggs
  • Pinch of salt
  • 1/4 teaspoon chili powder
  • 1 cup shredded cheddar cheese

To make it…

  • Preheat the oven to 350F.
  • Coat muffin tin with cooking spray.
  • In a large skillet, over medium-high heat, cook and crumble the sausage until mostly browned. Add the onion and bell pepper. Continue cooking until sausage is cooked through and onion is soft. Set aside.
  • In a large mixing bowl, crack the eggs. Add the salt and chili powder. Whisk until combined. Stir in the cheddar cheese.
  • Add the sausage mixture to the egg mixture.
  • Scoop the mixture into muffin cups using a 1/3-cup measuring scoop.
  • Bake for about 25 minutes until puffy and set.
  • Serve warm.

Red Beans & Rice

New Orleans is one of my all-time favorite places. On a recent trip, I picked up some red beans and rice from The Gumbo Shop and some beignets from Cafe du Monde and then went and had a lovely little picnic by the river. It was amazing!

So naturally, when I got home, I needed to recreate the red beans and rice. With the help of a cookbook that I picked up while there, I’ve come up with what I think is a pretty good red beans and rice recipe.

 

Red Beans & Rice (makes 5 servings)

Ingredients

  • 1 tablespoon olive oil
  • 1/2 large sweet onion, chopped
  • 1 large green bell pepper, chopped
  • 1 pound cooked sausage, sliced
  • 2 (15.5 ounce) cans red beans (do not drain)
  • 1 (14.5 ounce) can diced tomatoes (do not drain)
  • 1/2 – 1 (4.5 ounce) can chopped green chiles (add more or less depending on your preferred spice level)
  • 1 cup long-gran brown rice
  • 1 cup water
  • 2 teaspoons cajun seasoning

To Make It

  • Heat olive oil in a large saucepan over medium heat. Add onion and bell pepper. Saute until onion becomes translucent, about 5 minutes.
  • Add sausage, red beans with their liquid, diced tomatoes with their juice, green chiles, rice, water, and cajun seasoning. Bring to a boil.
  • Reduce heat to low and cook until all liquid has been absorbed, about 35 minutes.

Note – This is one of those dishes that still tastes great the next day. So it’s a great meal to make and then use the leftovers for lunches during the week.

**Recipe adapted from Growing Up Cajun**

Kitchen Shortcuts

Making a healthy, well balanced, homemade meal at the end of the day can be a challenge. You don’t want to spend a ton of time prepping to make dinner. You want to get dinner on the table as quickly and painlessly as possible. A good kitchen shortcut can be a lifesaver to help you accomplish this.

food knife dill chopped

Here are a few of my favorite cooking shortcuts.

  • Pre-minced garlic. A lot of recipes call for garlic. It’s great for adding flavor. It’s not easy to peel, chop, or dice. I use pre-minced garlic instead of buying whole garlic. No matter what variation of fresh garlic that a recipe calls for – chopped, diced, smashed – I use minced garlic. It makes prep a lot easier!
  • The pizza cutter isn’t just for pizza. A pizza cutter is a great tool for cutting all kinds of things. You can use it to chop herbs, slice sandwiches in half, and shred lettuce. Think of the pizza cutter as a member of your knife block.
  • Seed tomatoes with a melon baller. Use the melon baller to scoop out the seeds and ta-da, you’ve got seeded tomatoes.
  • Frozen produce. There’s absolutely no shame in using frozen produce especially pre-sliced, pre-chopped frozen produce. Read the ingredients and make sure that sauce, butter or salt hasn’t been added and you’re good to go.
  • Use a food processor. If you do have plans to chop and slice your own produce but then life gets in the way, use a food processor to do the work for you. I have a small pulse food processor and it chops up a green pepper quite nicely and quite quickly.
  • Cilantro paste. There are a lot of herb pastes but I particularly like to use cilantro paste. As someone who isn’t a cilantro lover, cilantro paste allows me to add some cilantro without adding more than absolutely necessary. It also keeps me from having having to chop the stuff up!

Here’s to finding creative shortcuts to help you out in the kitchen.