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Weekday dinner inspirations: Easy Jaegerschnitzel recipe and more

Mon | Oom-pa-pa

Celebrate Oktoberfest with schnitzel tonight. Schnitzel is simply a boneless meat cutlet and this recipe calls for it to be prepared in the jaeger — or hunter — style. The only hunting required is at the meat counter. We've got enough to do without having to run down a wild boar for our Jaegerschnitzel (recipe below). Serve with potato salad.

Tues | Fast soup

Sausage, White Bean and Orzo Soup is bolstered with a bag of baby spinach leaves. Saute half a chopped onion in olive oil in a large soup pot, about five minutes. Slice 1 pound precooked smoked kielbasa and brown slightly with onions. Add 1/2 cup orzo, 1 1/2 to 2 boxes of chicken stock and 1 teaspoon dried Italian herbs and stir, bring to simmer and cook for 8 minutes. Add 2 cans drained, rinsed Great Northern beans. Cook through and add the spinach. When spinach has wilted, soup is ready. Serve with biscuits and green salad.

Wed | Rotisserie chicken

Carve up the bird tonight and serve it with Roasted Green Beans With Garlic and a salad of diced tomatoes and sliced leeks with vinaigrette. To roast the green beans, preheat the oven to 400 degrees. Coat the trimmed beans lightly with olive oil, season with salt and pepper and mix with 2 minced garlic gloves. Layer on a baking sheet with a rim. Roast for about 20 minutes, stirring after 10.

Thurs | Chop chop

Italian Baked Pork Chops with stewed tomatoes and buttered noodles is a quicker than quick weeknight meal. To make the chops, whisk 1 tablespoon each of Dijon mustard and olive oil with 1/2 teaspoon of dried Italian seasoning. Brush on both sides of four center-cut loin pork chops. Season with salt and pepper and press shredded Parmesan cheese into both sides. Place on baking sheet and bake in 400-degree oven for about 12 minutes, flipping halfway through.

Fri | Inside out

Make stuffed green peppers without the pepper. Huh? A desperation dinner of rice and beef got high praise recently from one hungry wolverine at my house. To make Beefy Rice Skillet, saute 1/2 chopped onion and one minced clove of garlic in a bit of olive oil. Add at least 1 pound ground beef and brown through. Add 1 cup uncooked rice, 1 can of diced tomatoes and 1 1/2 cups beef broth or water. Season with salt and pepper. When rice is cooked, stir in 1/4 cup of sour cream. Steamed broccoli on the side.

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1 cup bread crumbs

1 tablespoon all-purpose flour

Salt and pepper to taste

2 tablespoons vegetable oil

4 boneless pork steaks or cutlets, pounded thin

1 egg

1 medium onion, diced

10 large button mushrooms, trimmed and sliced

1 1/4 cups water

1 cube beef bouillon

1 tablespoon cornstarch

1/2 cup sour cream

In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish and beat lightly. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Saute cutlets in the hot oil until browned on both sides and cooked through, about 5 minutes per side.

Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned and most of liquid from mushrooms has evaporated. Add water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

Serves 4.


Weekday dinner inspirations: Easy Jaegerschnitzel recipe and more 10/26/10 [Last modified: Tuesday, October 26, 2010 4:30am]
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