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We grow sweet paprika peppers called California Wonder that turn deep red when left on the plant longer. We blister peel, deseed and dry the red ones to make red paprika powders to cook with all year. To make paprika schnitzel, pork steaks are coated with a paprika powder and egg breading, salt and pepper, covered with a paprika topping made from garlic, shallots, mushrooms and fresh sweet peppers that are sliced in rings, skillet fried in ghee, served over a large crisp breaded thin pork steak with french fried potatoes and cold beer. This is a big farm dinner with big portions for big appetites, but below your daily maximum for fat intake since very little fats and oils are used.
View original recipe on cookpad.comPound the pork shoulder steaks: hammer between 2 sheets of plastic film till 1/4” thick, they will be about full dinner plate size.
Dip in flour, then the whipped egg and paprika mix, then bread crumbs. Sprinkle sea salt and ground black pepper on top.
Dip second time in egg paprika powder mix and then bread crumbs. Let rest while heating cast iron skillet and wok. Fry each pork schnitzel 4 minutes in medium heat skillet in ghee, turn, fry 4 minutes other side, put on warmed platter. Pork steak is done when meat is white inside.
Fry french fries 10 minutes in lard in wok when 350F degrees, lift out, turn temperature up to 373F degrees, just below smoke point. Rest french fries while frying paprika toppings, then fry french fries 4 more minutes in 373F lard, lift out to drain. Filter and reuse lard.
In cast iron skillet, fry garlic, shallots, mushrooms, sweet pepper rings in ghee four minutes, add sliced tomato, diced pickle and white wine, cook four more minutes. On oversize platter, place schnitzel with paprika sauce on top and french fries on the side. Serve with beer and flaked sea salt. Enjoy.
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