Well Happy Sunday!! October has finally arrived. Its seems where ever I go the smacky sound of flip-flops on the ground has been replaced with clicky clacky heeled boots! This season brings a few of my Fave things:
1.) Warm infinity scarves (I can never tie a normal scarf the right way I give up!)
2.) The color Camel. (LOL YES. My Fall 2016 purchases have all included this color somewhere!)
3.) Over-sized boyfriend shirts. (I cannot get enough!!!)
4.) The Great Pumpkin Charlie Brown (We will watch this about 48 times in the next 2 weeks)
5.) Fall Fires. (Perfect smores and no more mosquitos!)
6.) Warm Leggings. ( Y-E-S).
My baby sister had gotten me back in the saddle this past two weeks. Oh how I have forgotten how glorious it is to go horseback riding! I grew up with horses but it has been around 15 years since I have been riding (minus a quick weekend get-a-way a few years ago to the Tennessee trails <My husband has erased from his memory>)
I am leasing (cool huh?!) a beautiful Tennessee Walker named Summer and we are Ying and Yang! If I miss a few days posting NOW you’ll now it’s because I am out in God’s beautiful country trail riding.
This week I finally conquered a favorite classic German meal SCHNITZEL. My husband has a super simple recipe so this will work well for any busy family! It’s just perfection. Schnitzel means thin breaded pork chops.
I made a scrumptious Butternut Squash Puree as a side and its was gobbled up quicker than you can say snuggie. Which reminds me that I need to get mine out…
I hope you enjoy this and if you do it right- You’ll be eating around the T.V watching The Great Pumpkin Charlie Brown in your coziest leggings and oversized shirt, near a fire next to your snuggie covered hubby..
Thanks for stopping by!
(I tossed a printable recipe below!)
The Guiding Spoon
Classic Scnitzel with Butternut Squash Puree
By: The Guiding Spoon
- lean pork chops (4)
- 3 eggs, lightly beaten
- 1 cup of flour
- 4 oz bread crumbs
- olive Oil for cooking
- salt and Pepper to taste
Butternut Squash Puree
- 1 large butternut squash (peeled, halved and cubed)
- 2 tbsp honey
- 2 tbsp unsalted butter
- salt and pepper to taste
- Peel butternut squash, half and cube. Place on a baking sheet lined with parchment paper, drizzle with olive oil and bake at 350 degrees 30-45 minutes (or until tender enough when poked with a fork)
- Line your prep station with plastic wrap or parchment paper and place a pork chop in the center covering it with plastic wrap or parchment paper. Using a glass cup or a meat mallet flatten pork chop until it is 1/4 inch thick. Do same process for all pork chops.
- Finish your puree first before cooking Schnitzel so all food stays hot!
- Once butternut squash is cooked, add to a blender along with honey and butter. Mix until smooth and blended.
- Add bread crumbs to a large bowl, eggs to a medium bowl and a clean plate for breaded schnitzel. Press pork chop into flour, then into egg and press both sides in crumbs and place on plate. Salt and Pepper as desired.
- Heat skillet on medium heat with olive oil and once hot, cook each pork chop for 4-5 minutes on each side until golden brown.
- Corn, peas and green beans are also great additions to this meal!