- 2 (1/2 inch thick) bone in pork chops
- 2 TBS lemon juice
- 1/4 tsp salt
- 1/4 cup (35g) plain all purpose flour
- 1 small free range egg beaten
- 1 1/2 TBS water
- 1/2 cup (30g) fresh soft white bread crumbs
- 1 1/2 TBS butter
- 1 1/2 TBS vegetable oil
- lemon wedges to serve
Pork Chop Schnitzel
Ingredients
- 2 (1/2 inch thick) bone in pork chops
- 2 TBS lemon juice
- 1/4 tsp salt
- 1/4 cup (35g) plain all purpose flour
- 1 small free range egg beaten
- 1 1/2 TBS water
- 1/2 cup (30g) fresh soft white bread crumbs
- 1 1/2 TBS butter
- 1 1/2 TBS vegetable oil
- lemon wedges to serve
Instructions
- Take your chops and slash the fatty edge at 1/4 inch intervals. Place the chops (one at a time) into a large plastic baggie and pound with the long side of a rolling pin until they are roughly 1/4 inch thick. (This will be difficult near the bone, but do your best)
- Place the flour into one large shallow bowl. Place the egg, beaten together with the water into another bowl. Place the bread crumbs in a third bowl.
- Sprinkle the chops with the lemon juice and the salt. Dredge the chops one at a time in the flour, shaking off any excess. Dip into the egg to coat and then into the bread crumbs, coating them well and placing them onto a clean plate when done.
- Heat the oil and butter over medium heat in a large heavy bottomed skillet.
- Once the butter begins to foam add the chops. Fry until golden brown on one side and then flip them over and fry on the other side until golden brown and cooked through. This will take about 3 to 4 minutes per side over medium heat.
- Serve hot with lemon wedges.
What Is The Difference Between Formal Dining And Casual Dining?
What is formal vs. casual dining? Today, with so many restaurants and eating styles to pick from, it might be challenging to go through the options and decide what you want. What should you anticipate from formal dining, casual restaurants, fast-casual, and everything in between? What do these terms signify nowadays, and what style of restaurant would suit your perfect night out?
What makes a restaurant formal dining or casual? You want to know how formal dining costs, ambiance, dress rules, and cuisine vary from casual eating. Once you see the difference, you can book a table at a restaurant that suits your needs. Here are the top 3 differences between formal and casual dining.
Price
Price is an essential factor when deciding between a formal dining and casual dining restaurant. Prices very greatly across areas and restaurants, but formal dining places generally charge more than casual eating alternatives. An example of a casual dining restaurant is Olive Garden. You can check out the menu for Olive Garden with prices to have an idea.
Formal eating is often reserved for special occasions like birthdays, anniversaries, and graduations. Entrees at casual restaurants are usually between $10 and $15, including good beverages and sides. Entrees in formal dining restaurants often start at $20 and go higher, with top-shelf bar and wine options.
Size
Many formal dining restaurants have a smaller dining space than casual eateries. Restaurants with formal dining may be owned and run by famous chefs or have fewer locations than casual chains.
Smaller and fewer sites allow owners and cooks to produce consistently excellent quality. Smaller venues let a chef's work show, and customers get more personalized care from all staff members.
Casual restaurants are generally part of a bigger chain, having national or regional reach. It's nice to know what to anticipate from the cuisine. While casual eateries' menus may be familiar, there are seldom revisions or promotions.
Each restaurant location may also be expanded to accommodate more customers. You may anticipate competent service in casual restaurants, but you won't receive the customized attention you'd get at a formal dining establishment.
Some formal dining establishments are huge or have many locations. Also, many casual restaurants are tiny, locally owned, or family-managed and have just one or two locations. While size is a useful predictor, other factors like ambiance and food quality help distinguish formal dining from casual eating.
Atmosphere
Any restaurant's environment is typically planned to produce a specific eating experience. And the distinction between formal dining and casual dining is clear. The atmosphere is more relaxed in a casual dining establishment. You'll find them at malls, strip malls, downtowns, and suburban clusters.
Large dining rooms with tables close together are common. Tables and chairs may be rustic or worn-in, well-used. Comfy but not flashy furnishings Tablecloths are seldom used, and place settings consist of paper placemats, plain flatware, and throwaway napkins.
A casual restaurant's décor is typically often laid-back, with a quirky or amusing motif. Casual restaurants have more customers and less sound absorption than formal dining places. These eateries sometimes play loud music to establish the mood or drown out the noise. The waitstaff will be courteous and comfortable.
On the other hand, formal dining places exude sophistication and reformald elegance. These restaurants are generally located in lovely old buildings or natural settings with stunning views from the dining rooms. This is frequently true even before you enter the restaurant.
A formal dining restaurant's furnishings are sophisticated, high-quality, and typically include antiques. They may have neatly organized artwork on the walls. Tables are frequently wider than in casual restaurants, providing visitors more room and solitude. formal dining tables often contain cloth tablecloths, cloth napkins, and high-end cutlery and glasses.
Servers in formal dining restaurants often service fewer tables, giving them more time and attention to their clients. Everything about excellent eating is classy. The top formal dining establishments pay attention to the smallest things. The private environment, high-level service, and exceptional, high-class gourmet items on the menu will make every occasion exceptional.
One of my favorite cookbooks is Apples for Jam by Tessa Kiros. It was one that I chose to bring back to Canada with me. I had an extensive recipe book collection and I could not afford to bring them all, and so I had to pick and choose.
If it came with me, you can rest assured it is an excellent book. Any recipe I have ever cooked from this book has been excellent. I cannot recommend it highly enough!
- 2 TBS olive oil
- 2 fat cloves garlic, peeled and lightly crushed
- 2 stalks leafy celery, trimmed, washed and finely chopped
- 14 ounce (400g) tin of chopped tomatoes
- 1 TBS tomato puree/paste
- salt and pepper
- 6 1/2 ounce (185g) tin of albacore tuna in oil
- 1/2 tsp dried basil leaves
- 1 TBS dried parsley leaves
- pinch crushed chilies (optional)
- 8 pitted Kalamata olives, torn in half
- 14 ounces (400g) pasta (Penne, farfalle, spaghetti, malfalda)
- olive oil and Parmesan cheese to serve (optional)
The malfalda, tomato puree and crushed chilies were my own additions. They worked well.
Pasta with Tuna, Tomato & Olives
Ingredients
- 2 TBS olive oil
- 2 fat cloves garlic, peeled and lightly crushed
- 2 stalks leafy celery, trimmed, washed and finely chopped
- 14 ounce (400g) tin of chopped tomatoes
- 1 TBS tomato puree/paste
- salt and pepper
- 6 1/2 ounce (185g) tin of albacore tuna in oil
- 1/2 tsp dried basil leaves
- 1 TBS dried parsley leaves
- pinch crushed chilies (optional)
- 8 pitted Kalamata olives, torn in half
- 14 ounces (400g) pasta (Penne, farfalle, spaghetti, malfalda)
- olive oil and Parmesan cheese to serve (optional)
Instructions
- Heat the olive oil over medium high heat in a large based skillet or saucepan. Add the garlic. Cook until it becomes fragrant and then add the celery.
- Cook the celery over a gentle heat, stirring frequently, until it softens and turns a pale golden colour.
- Add the undrained tomatoes and tomato paste. Season with some salt and black pepper. Simmer for 10 to 15 minutes.
- Add the tuna, breaking it up into chunks and 3 TBS of hot water. Bring to the boil, then stir in the basil, parsley, olives and chili flakes, if using. Simmer over low while you cook the pasta.
- Cook your pasta in a large pot of salted water as per the package directions. Drain reserving some of the pasta cooking water.
- The sauce should not be too dry. If it is add a bit of the pasta cooking water. Toss in the pasta and turn it over to coat it generously with the sauce.
- Drizzle with a bit of olive oil, sprinkle with more pepper and serve immediately, with or without cheese.
- 1 cup (115g) dairy sour cream (full or low fat)
- 1/2 cup (115g) cream cheese (full or low fat)
- 1 cup (115g) grated strong cheddar cheese (full or low fat)
- 1/2 small onion, peeled and minced
- 2 heaped spoonful's of canned green chilies (1/2 tin, or 2 green chili roasted, deseeded and chopped)
- 5 (8-inch) flour tortillas
- 1 1/4 cups (295ml) red enchilada sauce (can use green if you wish)
- 4 TBS grated cheese (to sprinkle)
- sour cream and salsa (green or red)
I had such a great time with my girl this weekend. We really did enjoy each other very much and have plans to do it again the next time her husband has to be away overnight.
When I was in the UK, I could only dream about spending time like this with my daughter. It is so nice to now be able to make those dreams come true!!
Cheese Enchiladas
Ingredients
- 1 cup (115g) dairy sour cream (full or low fat)
- 1/2 cup (115g) cream cheese (full or low fat)
- 1 cup (115g) grated strong cheddar cheese (full or low fat)
- 1/2 small onion, peeled and minced
- 2 heaped spoonful's of canned green chilies (1/2 tin, or 2 green chili roasted, deseeded and chopped)
- 5 (8-inch) flour tortillas
- 1 1/4 cups (295ml) red enchilada sauce (can use green if you wish)
- 4 TBS grated cheese (to sprinkle)
- sour cream and salsa (green or red)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Spray a 7 by 11 inch baking dish with some cooking spray.
- Mix together the cream cheese, sour cream, cheddar cheese, onion and green chilies in a bowl, making sure they are well combined.
- Place 1/5 of the filling down the center of each tortilla and roll up. Place into the prepared baking dish, seam side down.
- Spoon the enchilada sauce evenly over top, cover tightly with foil and bake for 25 minutes.
- Uncover, sprinkle the remaining cheese over top and return to the oven to bake for a further 10 minutes.
- Serve hot with some additional sour cream and salsa if desired.
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