In my previous post, the Profiteroles, I received many comments on how I smothered my choux balls in the chocolate ganache. So, I am going to share a little secret with you my international friends; that is how we eat profiteroles in Greece, swimming in the chocolate ganache. A totally decadent sweet which, I dare say, I can’t stop eating, once it is in front of me. Usually, I am a very restrained person when I decide to, but there are certain things, in our case food, to which I am completely and hopelessly incapable of resisting. It is like my mind has a will of its own and shuts down any reason, logic or restraint. Anyway, I just wanted to share with you this little piece of information regarding the way we eat profiteroles in Greece. Next time you visit here don’t forget to try it. Even though we are not the country of birth of this sweet, we really enjoy it and give it a new perspective.
Now, I think I gave you many sweet recipes since the new site was launched and because I have a few more on the way, it’s Christmas time don’t forget it, I thought I should give you a savory one as well. I made these cutlets on a Sunday lunch and we enjoyed them very much. In general we like our meal to combine sweet and savory flavors and this one has both in equilibrium. I covered my pork cutlets with crumbs made from salty sticks; you know the ones we eat with our drinks. I must tell you that the cutlets became very crunchy and I didn’t have to add additional salt, since the crumbs already contained enough. All in all, we really liked this one and that’s why I am sharing it with you.
Pork Cutlets with Caramelized Onions in Sweet Wine
For the Cutlets
700 gr. Pork cutlets
100 gr. Salted sticks, crushed
50 gr. Panko breadcrumbs
½ tsp onion powder
½ tsp garlic powder
1 tsp dried thyme
1 tsp pepper
1 tsp Italian herbs
60 gr. Milk
Flour around 100 gr.
For the Wine Sauce
1 onion, sliced
1 garlic clove, minced
400 gr. Fresh mushrooms, sliced
1 cup sweet wine, I used Mavrodafni which is a great Greek sweet wine, but you can use anything you have handy
4 tbsp tomato juice
½ tsp Italian herbs
½ tsp dried basil
3 tbsp olive oil
Mix the panko breadcrumbs, the herbs, the garlic, the onion and the crushed salted sticks in one plate.
In another plate whisk the eggs and milk and in a third plate put the flour.
Cover each cutlet with flour. Then baptize it in the egg batter and finally cover it with the panko mixture.
Set aside for at least half an hour before cooking them. About an hour is fine.
In the meantime, prepare the sauce.
In a skillet pour the olive oil in medium heat and sauté the onions for about 20 minutes until they are caramelized.
Add the garlic and mushrooms and sauté until they become soft.
Throw the cup of wine, the herbs, salt and pepper and the tomato juice. Cover and let it simmer in low heat for 20 minutes.
If you want your sauce to be thick, as in our case, just add 1 tsp of corn flour dissolved in 2 tsp of water to the sauce and the job is done automatically.
While the sauce is simmering, cook the cutlets in a skillet, in medium/high heat until they become golden.
If you have more than one batch of cutlets make sure that, when you cook the second batch, you must lower the heat by one point in your stove, because the oil is very hot.
Serve with rice, noodles, or as in my case with mashed potatoes.