Sandra's Easy Cooking

This Easy Pork Schnitzel recipe is absolutely amazing and I have a feeling that you guys going to love it.

It would be too many comfort foods to count that remind me greatly of my childhood. I can’t even say which is my favorite because I really enjoy them all.

With that being said, I am going to tell you right here and right now that pork schnitzels are one of those foods; my favorite foods #253 (hahaha)

This is so good that you would not be able to resist eating. I am warning you right now. If you never made it before, you can see how easy it is, but it’s so delicious as well. In a way, this would be my guilty pleasure.

Click here for more of my delicious pork recipes

It is so wonderful and weird at the same time that my daughter or son loves food that I loved when I was a kid.

I just love making meals that I love dearly and see how my kids feel about it. Most of the time they really like it.

Certain foods or meals we carry from one generation to another, and this one is most definitely foods that I adapted from my family, and my grandparents carried the same meals from their families.

The circle never ends, right?! I am hoping that my kids will do the same.

Anyhow, you can pretty much serve this one with anything that you wish; mashed or boiled potatoes, over pasta and sauce, with rice and vegetables, over salads or perhaps in sandwiches.

If you do not eat pork, you can make it with chicken breast or veal.

Since I know that not everyone eats pork and that is perfectly fine. There is always a respectable solution, so everyone could be happy.

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So, traditionally Pork Schnitzels are cooked or pan-fried on butter, however, I always use oil. I just do not like cooking on the butter.

We love adding butter to sauces, over potatoes or similar but I do not like frying things in butter.

So here is some step by step instructions:

Place the pork chops between two sheets of film/plastic wrap (resealable freezer bags work well) on a solid, level surface.

Pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch or you can use your hand or do not have a mallet. Trim any fat from the edges. Add a pinch of salt and black pepper on each pork slice

Whisk the eggs another bowl until well blended, pour Italian breadcrumbs or panko breadcrumbs, whatever you prefer, on the plate. then dredge the pork in the flour mixture one at a time, then dip them into egg mixture to the breadcrumbs.

Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork chops in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side.

Each cooked schnitzel place on the kitchen paper towel to soak all the unnecessary fat/oil.

Hey, if you try my Easy Pork Schnitzel recipe or any other from my blog, please tag me on INSTAGRAM. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: Serves 4

Pork Schnitzels

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Easy and tasty Pork Schnitzel Recipe that you may serve over pasta, rice or with potatoes.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 6-8 Boneless Pork Loin, sub with boneless pork chop
• Salt and Ground Black Pepper
• 2 tbsp. Flour just for dusting; use more if needed (for low carb almond flour)
• 3 large eggs
• 1 1/2 cup Breadcrumbs
• 1/4-1/2 cup Oil more if needed
• Serve with Lemon slices and any side dish.

Instructions

1. Place the pork chops between two sheets of film/plastic wrap (resealable freezer bags work well) on a solid, level surface. Pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch or you can use your hand or do not have a mallet. Trim any fat from the edges.
2. Whisk the eggs another bowl until well blended, pour Italian breadcrumbs or panko breadcrumbs, whatever you prefer, on the plate.
3. Add a pinch of salt, and black pepper on each pork slice, then dredge the pork in the flour mixture one at a time, then dip them into the egg mixture to the breadcrumbs. You can use seasoned breadcrumbs or unseasoned, read labels! If it is unseasoned than just add a bit of salt to season it. Some Panko breadcrumbs are untoasted and unseasoned so just be aware of that. 
4. Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork slices or three if it is smaller in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side.
5. When you are frying this make sure you have enough space around it so it can fry properly. I use about 1/4 cup of oil, give or take. 
6. Each cooked schnitzel place on the kitchen paper towel to soak all the unnecessary fat/oil.
7. Serve immediately with some lemon. It tastes fantastic if you squeeze just a bit of fresh lemon. You can even add lemon with melted butter and pour it over it.
8. You would be surprised at how delicious it tastes. Leftovers place in the glass container or any that are using with fitted cover. Eat it within 5 days.

Notes

You may use chicken for this recipe if you are not consuming pork.

Use gluten-free flour/bread crumbs for the GF option.

You could make this in your air fryer.

Did you make this recipe?

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I feel like everyone loves quick, easy and fun pasta recipes. So this fall-inspired Mediterranean Pasta Salad falls right into quick, and easy dishes.

We love this delicious DaVinci Pasta, you can really taste the quality with each bite you take.

I have decided to share my recent favorite pasta salad; Mediterranean Pasta Salad.

The combination of flavors just works so well together. Actually, I made this with two types of pasta just to show you that it looks amazing whatever shape you use.

It is beautiful with Ditalini and Bowties, so use whatever DaVinci® Pasta you can find.

Although I would totally use spaghetti, with perhaps sauce such as Chicken Alfredo or a simple Bolognese. I just made my mouth to water.

CLICK HERE FOR MORE TASTY PASTA SALADS

My husband, Nebs, who is not a salad fan at all, said that he can eat this particular pasta dish at least a couple of times a week. I am pretty happy when I hear praise like that.

It is lighter, meatless and filling at the same time. We have three teen kids still at home so pasta is a staple of my house.

There are so many dishes that we can make using pasta. You know how they say: “Pastabilities are endless.”

It leaves a family fully satisfied, no matter what you make. With that being said, the beauty of pasta salad is that you can use whatever you wish to use, or whatever is in season.

This is really one fantastic recipe for Labor Day, or even make it over Thanksgiving. Perhaps you can use roasted sweet potatoes and some celery or broccoli for that extra crunch.

I have been using DaVinci pasta for quite some time. It has a really fantastic taste, and on top of it, my family loves it too, which is always a huge plus.

Also, visit the DaVinci Facebook page for unique pasta recipes. It gives me so many meal ideas, and you enter their consumer promotions as well as show your Fun & Done ideas with the community.

Hey, it could be shared on their brand page. Make sure to tag DaVinci® on Social Media and of course, use the hashtags #pastabilities #funanddone #anythingispastable

If you try my Mediterranean Pasta Salad or any other recipe from my blog please share it with me on Instagram.

Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3

Simple instructions:

Discloser
I partnered with DaVinci® to bring you a fun and delicious recipe. This post is written in my own words, and the pictures, as well as the recipe, is done by me.

Yield: SERVES 6

Mediterranean Pasta Salad

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Tasty and easy meatless pasta salad.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 16 ounces dry pasta 1 pack DaVinci Ditalini Macaroni
• 1/2 cup Kalamata olives sliced or halved
• 1/2 cup Marinated Artichoke chopped
• 1 cup Roasted Butternut squash
• 4 ounces crumbled Feta cheese cubed
• 5 Radish thinly sliced
• 1/2 block Feta Cheese
• Dressing:
• 1 tablespoon Olive Oil Mayo
• 1 teaspoon Olive Oil
• 2 tablespoons Marinate from Artichokes
• 1 teaspoon dried Oregano
• Pinch of Red hot chili Pepper Optional

Instructions

1. Peel and cube Butternut squash. Drizzle with olive oil and roast at 375 F until tender, for about 30-40 minutes. Leftover butternut squash could be placed in the fridge or a freezer.
2. Cook pasta according to the package. Do not overcook it. When the pasta turns al dente, drain using a colander, then wash under cold water.
3. Meanwhile, prepare add-ons for the pasta salad; kalamata olives, marinated artichokes radishes, and feta cheese.
4. Combine ingredients for dressing by mixing together Olive oil Mayonnaise, reserved marinade from artichokes' jar, and oregano.
5. Put everything together and drizzle dressing on top. Lightly toss until all of the ingredients are evenly coated with the dressing.
6. Leftovers should be kept in the refrigerate.

Notes

You may use:

• Roasted sweet potatoes. Just cube them and drizzle with olive oil, then bake at 375 F until the sweet potato is tender.
• Cucumber instead of radish.
• There are no rules on how to put the pasta salad together.

Did you make this recipe?

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Homemade, easy, and delicious Chocolate Chip Cookie Ice-cream & Ice-Cream Sandwiches

Who doesn’t like delicious ice cream in the middle of summer? Heck, we love ice cream even in the wintertime. There is something about crumbled cookies in the ice cream; it gives you just a bit of crunch, more sweetness, and one tasty bite. We just loved this ice cream flavor as well. 

My husband, Nebs, loves ice creams. His personal favorite is Rocky Road, but after eating this one he said it is probably this one if I added a handful of nuts.

It didn’t cross my mind but hey if you feel adventurous please add your favorite nuts into the ice cream mixture. I think pecans or walnuts would work very well with this favor. 

Now, Ice-Cream sandwiches are something totally different. My kids love, love, love ice-cream sandwiches, and what better way to create some memories this summer season than let them make these delicious sandwiches themselves. I think they did one amazing job.

Well, my oldest one was working, but I still have these two munchkins that are still willing to do these kinds of things with me. I just enjoy every single moment.

Anna, my middle baby, is starting High School this August so I am trying not only to teach her a thing or two but to spend as much time as possible with her. They grow way too fast. Thank goodness that my 12-year-old still loves hugs and cuddles because before you know it teenage hormones will kick in and goodbye hugs until the end of high school haha.

CHECK MORE OF MY TASTY ICE CREAM RECIPES

If you have teens then you probably already know this. As soon as 7th grade comes, suddenly they are wrapped up in some kind of drama. Trust me on that one!

I believe that parents should talk to their kids every single day, and at the same time allow them to express themselves with less judgment.

We need to give them understanding and love rather than go into what other people going to say. Goodness!

I know a thing or two about that one but I didn’t give a shit because if my daughter wanted blue or green hair I allowed her to color it. 

You know grown-ups are sometimes bigger bullies than kids are, or maybe those kids see it from their parents which I hate to say.

We can’t judge the kids by their parents or vice versa. I love my kids, and I want them to live their life the best way they can. 

Hey, if you try Chocolate Chip Cookie Ice-cream & Ice Cream Sandwiches or any other recipe from my blog please share it with me on Instagram.

Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share them with my readers as well. Thanks!!! <3

Yield: 16

Chocolate Chip Cookie Ice Cream & Ice-Cream Sandwiches

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Easy and tasty Chocolate Chip Cookie Ice Cream & Ice-Cream Sandwiches

Prep Time 10 minutes

Ice cream Churning Time 20 minutes

Chill Time 4 hours

Total Time 4 hours 30 minutes

Ingredients

• 20 Chocolate Chip Cookies any brand or texture, split it in half (10ct)
• 1/2 tablespoon Instant Coffee optional/decaf works well as well

BASE

• 4 cups Heavy Whipped Cream
• 1 cup Half and Half
• 3/4 cup liquid French Vanilla Coffee Creamer sugar-free
• 1 tbsp. Vanilla Extract
• 1/2 cup Sugar

Equipment

• Ice cream maker
• 1 small bag ice cubes
• Salt for Ice cream

ICE-CREAM SANDWICHES

• 12 Chocolate Chip Sandwiches (6 sandwiches)
• 1 scoop Chocolate Chip Cookie Ice-Cream

Instructions

1. Combine all the ingredients together for the base, then add 10 crushed cookies and about 1/2 tablespoon instant coffee. You can add decaf if you wish.  
2. Transfer the mixture to the Ice cream canister and follow instructions for your ice cream maker; add ice around the canister with ice cream salt in between ice cubes. Makes sure to freeze the canister as well before transferring the mixture into it.
3. Allow it to churn for approximately 20-25 minutes.
4. Meantime, freeze a canister or freezer-safe dish to transfer ice cream.
5. Transfer ice cream into freezer-safe dish/container, roughly crush remaining 10 cookies and stir into half-frozen ice-cream mixture.
6. Let it freeze for at least 4 hours before serving, preferably 12 hours.
7. Recipe for CHOCOLATE CHIP COOKIES  or use store-bought cookies 
8. Add a scoop of ice cream in between two cookies, make a sandwich, and place it on the freezer-safe dish. Keep in the freezer until ready to be eaten. You can also pack them into individual wrappers. 

Notes

1/2 cup is a standard serving size for Ice-Cream (1 large scoop) There are 8 cups (4 pints or 16 scoops) in 2 quarts of ice cream.

Did you make this recipe?

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