Pork Schnitzel & Creamy Mushroom Topping

I made the following for my Oktoberfest event. You can read and get other recipes from the event HERE.

Robert’s Pork Schnitzel & Creamy Mushroom Topping
recipe HERE

6 thin, boneless “breakfast” pork chops
1/2 cup flour
Salt and pepper
2 eggs, beaten
1 1/2 cups seasoned dry bread crumbs
1 teaspoon dried rubbed sage
2 tablespoons vegetable oil
12 ounces sliced mushrooms
1 teaspoon minced garlic1 12-ounce jar roasted chicken gravy
Juice of 1/2 lemon

Flatten each pork chop lightly with a flat meat mallet or heavy skillet into a uniform thinness. Place the flour on a plate or in a glass baking dish and season with salt and pepper. Place the eggs in a baking dish or pie plate. Place the seasoned bread crumbs in another baking dish or glass pie plate and stir in the sage. Dip a pork chop into the flour, coating both sides and shaking off excess. Next, dip into the egg, coating well, then into the seasoned bread crumbs. Place on a plate and continue until all 6 chops are breaded.

Heat 1 tablespoon of the vegetable oil in a large nonstick skillet over medium-high heat. When the oil is hot, add 3 of the pork chops and cook until golden brown, about 2 minutes. Turn and brown on other side, cooking until done, about 2 minutes more. Remove to a paper towel-lined plate, add another tablespoon of oil to the skillet and brown remaining chops, adding them to the plate and setting aside when they are done.

Add the mushrooms and garlic to the hot skillet. Season with salt and pepper and saute over medium-high heat until the mushrooms are golden, about 5 minutes. Stir in the chicken gravy and lemon juice and bring to a boil. Place the pork chops on a platter and top with the sauce.

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Bacon, Spinach & Cheese Quiche

The following recipe was made and shared at my Chef Spotlight dinner, highlighting Julia Child. You can read and view links to the other recipes HERE.

Betsy’s Bacon, Spinach & Cheese Quiche
recipe from Julia Child

2-3 c. sliced onions cooked to very tender in 2 tbsps. olive oil and seasoned with salt, pepper, and a little sage.

prebaked 9-inch pie shell in its ring or tin
1/4 c. lightly pressed down, coarsely grated Swiss cheese
1 1/2 c. of the preceding all-purpose custard
10-oz. pkg. of fine fresh spinach

2 tbsps. of shallots or scallions
2 tbsps. butter
1/4 cup cooked bacon

Stem, wash, blanch, squeeze dry, then chop spinach. Saute’ 2 tbsps. of shallots or scallions briefly in 2 tbsps. butter, add spinach, and stir over moderate heat for several minutes until very tender. Season carefully with salt, pepper, and a speck of nutmeg.

Preheat the oven to 375 degrees and place the rack in the upper-third level. Spread half the cheese in the bottom of the pie shell, spread on the onions, spread the spinach and top with the remaining cheese and cooked bacon. Beat up the custard briefly and pour it over the onions, filling the shell to within 1/8 inch of its rim if it’s straight-sided, not much more than halfway if the shell is slant-sided and the sides seem at all fragile. Bake 25 to 30 minutes, until filling is lightly puffed and nicely browned. For serving, slip the warm quiche out of its ring or pan and onto a serving board or platter, or serve from the pan cut into wedges.