Moldavian Breaded Pork Patties With Creamy Cucumber Saucersc Recipes

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MOLDAVIAN BREADED PORK PATTIES WITH CREAMY CUCUMBER SAUCE#RSC



Moldavian Breaded Pork Patties With Creamy Cucumber Sauce#RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This is a simple and delicious twist on the favorite traditional meat patty made in Romania. Traditionally they are called parjoale and chiftele. They are even better the next day cold, served on Rye bread with some whole-grain or brown mustard.

Provided by Redhead722

Categories     Lunch/Snacks

Time 50m

Yield 16 patties, 6-8 serving(s)

Number Of Ingredients 20

1 lb ground beef
1 1/2 lbs ground pork
6 shallots, finely chopped
3 ounces dry ranch dressing mix
4 ounces baby carrots, finely minced
2 garlic cloves, finely minced
1 large potato, peeled and grated
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 slices bread
1/4 cup milk
1 teaspoon dried parsley
1 1/2 tablespoons dried dill weed, divided
2 cups all-purpose flour
5 large eggs, beaten
8 ounces breadcrumbs
1/2 cup olive oil, divided
16 ounces sour cream
1 large cucumber, peeled, seeded and finely chopped
2 tablespoons chives, chopped

Steps:

  • SAUCE.
  • Finely chop cucumber into strainer, toss with a little salt and let set 15- 30 minutes.
  • Mix sour cream,1 oz of ranch seasoning 3/4 tsp dill weed and chives until blended.
  • Squeeze liquid out of cucumbers lightly with hands.
  • Place in bowl with rest of ingredients and mix well. Refrigerate until ready to serve.
  • PATTIES.
  • Place beef, pork, onions, garlic, carrots and potato in large bowl, mix. Add, salt, black pepper, 2 oz ranch seasoning and mix well using your hands or a wooden spoon.
  • Place bread and milk in a medium bowl and soften with your fingers. Add to meat mixture along with parsley and rest of dill, and mix well.
  • Shape into 16 patties. Dredge each patty in flour, eggs and breadcrumbs. Allow to dry a little while heating oil.
  • Place olive oil in a large skillet over medium heat. When hot, carefully add patties and fry on medium heat in batches, adding oil if necessary, about 5-7 minutes per side.
  • ** I like to clean the pan and change the oil half way through the frying process.

Nutrition Facts : Calories 1245.1, Fat 76.4, SaturatedFat 27.2, Cholesterol 331.1, Sodium 1167.9, Carbohydrate 85, Fiber 5.5, Sugar 8, Protein 53

BREADED PORK TENDERLOIN



Breaded Pork Tenderloin image

This is the most tender, tasty recipe for pork tenderloin.

Provided by Dani

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Yield 4

Number Of Ingredients 8

1 ½ pounds pork tenderloin
2 eggs
¼ cup milk
½ cup Italian-style dried bread crumbs
1 pinch garlic salt
2 teaspoons dried oregano
salt and pepper to taste
1 tablespoon vegetable oil

Steps:

  • Slice tenderloin into 1/4 inch rounds. Place rounds between sheets of plastic wrap and pound until thin.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Beat eggs and milk together and pour into a shallow dish or bowl. Set aside. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!
  • Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil. Fry any leftover eggs and bread crumbs together for 'breadings'. Add 'breadings' to baking dish. Cover tightly and bake in the preheated oven for about 45 minutes or until meat has reached an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 337.8 calories, Carbohydrate 11.7 g, Cholesterol 204.9 mg, Fat 13.1 g, Fiber 1.1 g, Protein 41 g, SaturatedFat 3.6 g, Sodium 476 mg, Sugar 1.8 g

SCANDINAVIAN PORK PATTIES WITH GRAVY



Scandinavian Pork Patties With Gravy image

Make and share this Scandinavian Pork Patties With Gravy recipe from Food.com.

Provided by currybunny

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

3/4 lb ground pork
1/4 cup flour
1 egg
2 tablespoons onions, minced
1/2 teaspoon salt
1/2 teaspoon coriander
1/2 teaspoon sage
1/2 teaspoon thyme
1/8 teaspoon black pepper
1/2 cup water
5 tablespoons margarine
1/2 cup onion, chopped
1 cup mushroom, sliced
2 tablespoons flour
1 1/2 cups water
2 teaspoons beef bouillon
1/8 teaspoon black pepper
1/2 cup sour cream
boiled potato, to serve

Steps:

  • In a small mixer bowl at low speed, beat pork, 1/4 cup flour, egg, minced onion, salt, coriander, sage, thyme, and 1/8 teaspoon pepper just until blended. Slowly add 1/2 cup water and beat until mixture is smooth and light.
  • In a large skillet over medium-low heat, heat 2 tablespoons of the margarine until foam subsides. Drop about 1/4 cup of the pork mixture at a time into skillet and shape into patties about 1/2 -inch thick. Sauté 7 minutes or until a rich medium-brown crust forms. Turn patties and cook 7 minutes longer or until no longer pink in the center. Drain on paper towels and keep warm.
  • In a medium saucepan over medium heat, sauté chopped onion in 1 tablespoon of the margarine 3 minutes. Add mushrooms and sauté 2 minutes longer. Remove to a small bowl; set aside.
  • In the same saucepan over medium heat, melt remaining 2 tablespoons margarine. Add 2 tablespoons flour. Cook and stir 1 minute or until lightly browned. Stir in 1 1/2 cups water, bouillon granules, and 1/8 teaspoon pepper. Stirring, bring to a boil and boil 3 minutes or until thickened. Remove from heat. Return onion and mushrooms. Stir in sour cream until blended. Cook over low heat just until heated through (do not boil).
  • Serve with potatoes. Pass gravy separately.

Nutrition Facts : Calories 517.7, Fat 39.4, SaturatedFat 13.2, Cholesterol 145.5, Sodium 569.4, Carbohydrate 13.7, Fiber 0.9, Sugar 1.5, Protein 26.6

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