Trim the chicken breasts and cut into 1/2 inch strips. This is best accomplished with kitchen shears.
Use a chef’s knife to slice the bell peppers and onions into 1/8- 1/4 inch strips.
Peel and smash the garlic cloves.
Sliced peppers, onions and crushed garlic.
Drizzle the olive oil over the chicken and vegetables.
Mix the chili powder, paprika, cumin, garlic powder, onion powder, oregano, cayenne pepper, salt and pepper in a bowl.
Sprinkle the seasoning mixture over the chicken and vegetables.
Seasoned chickenSeasoned Veggies
Arrange the seasoned chicken and vegetables on a parchment lined sheet pan.
Preheat the oven to 425 degrees F. Bake the chicken and vegetables for 15-20 minutes flipping after 10 minutes. Check the internal temperature of the chicken to ensure it is at least 165 degrees F.
Once the chicken has reached an internal temperature of 165 degrees F, remove it from the oven and squeeze some lime juice over the chicken and veggies. Sprinkle some fresh cilantro over the chicken and veggies.
Serve with warm tortillas and your favorite fajita toppings.
Sometimes even those of us who enjoy cooking just don’t have time to cook. Sometimes we need to get dinner on the table as quick and painless as possible. If you ever have a busy day and need a quick and easy dinner, this chili recipe is for you. This is not an award winning recipe, but it wins many compliments at my house and makes great leftovers for packed lunches.
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Start by browning the ground beef. Once it is fully cooked, drain it and set it aside. Next sauté the onion in the olive oil. When the onion is softened, add the tomato sauce and mix well. Add the drained meat, beans and diced tomatoes, mix well. Add the remaining ingredients and mix until well combined. Continue to heat until warm and bubbly. Taste and add additional seasoning if desired. Simmer on low for about 20 min.
Pork Schnitzel is a family favorite! The leftover pork Schnitzel can be re-heated to make delicious Schnitzel sandwiches aka: Schnitzelwiches. Dot’s Homestyle Pretzels used to make a delicious crumble. They stopped making it, but read on to find out how to make it. The pretzel coating adds so much flavor and it does not burn like other coatings, making it a great choice for Pork Schnitzel.
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What is Schnitzel?
Schnitzel is a German term for thin meat pounded until tender then breaded and fried. It is similar to Chicken-fried steak.
What kind of meat is used to make Schnitzel?
Traditionally veal is used, but other meats can be just as tasty. For this recipe I used pork chops, but you can also use beef or chicken.
First you must trim off all of the fat. This is important because after you bread the pork, you will not be able to see where the fat is.
Trimming pork chops
Next you need to pound out the pork chops until they are approximately 1/4 inch thick. The best way to do this is to cover the meat with plastic wrap (to avoid splashing) and pound it with the flat side of a meat tenderizer mallet. It is best to do this on a plastic cutting board to protect your kitchen counter.
Tenderizing Pork.
How to make Dot’s Pretzel Crumble
I was sad when Dot’s stopped selling their crumble. I contacted the company to find out where to buy it. They responded telling me they no longer make it. Fortunately, they told me I could make my own by crushing or food processing Dot’s Homestyle Pretzels . Here’s how:
Measure out 2 cups of Dot’s Homestyle Pretzel’s for every 4 pork chops you desire to coat. Place them in a food processor and process until evenly crumbled.
Original Dot’s Homestyle pretzels in a food processor.Homemade Original Dot’s Homestyle pretzel crumble in a food processor.
How to Bread Schnitzel
First coat the pork chops with flour.
Coating pork in flour
Then dip the breaded pork chops into the egg mixture (see recipe).
Dipping pork into egg mixture before adding pretzels
Then coat the pork chops in the homemade Dot’s Pretzel Crumble. Hint: Only put a little crumble at a time on the plate. That way you can save the leftover crumble. If it touches raw meat you will have to dispose of it.
Breading pork in Homemade Dot’s Pretzel CrumblePork coated in Homemade Dot’s Pretzel Crumble
How to Cook Pork Schnitzel
First add 1/4 inch of canola or vegetable oil to a frying pan and heat. Add your breaded pork 3-4 at a time to the pan. Cook 3 minutes then flip and cook another 3 minutes.
Browning the first side of schnitzelBrowning Pork Schnitzel
The pork will not be fully cooked at this time. Place the fried pork chops on a jelly roll pan and bake at 350 degrees F for 15-20 min. Use a meat thermometer to ensure the internal temperature has reached 160 degrees F.
Pork Schnitzel with Dot’s Pretzel Crumble, ready to bake.
Sheet pan meals are so easy! These sheet pan chicken fajitas are …
How to serve Pork Schnitzel
Serve with any side dish you wish. Some great suggestions include: roasted vegetables, rice, risotto, and/or potatoes. Alternatively, you can serve it on a bun as a sandwich with lettuce, tomato, mayo/mustard, onions, pickles or slaw. Get creative!
Pork Schnitzel served with roasted vegetablesPork Schnitzel Sandwich served with kohlrabi slaw.
What can you do with Leftover Pork Schnitzel?
Air fry your leftover Schnitzel for best results. I air fry on high in my Ninja Foodi for 6 minutes. You can serve with your leftover sides or make a sandwich and serve with fries, chips or slaw!
Is Pork Schnitzel Healthy?
Absolutely not. This is why I suggest serving it with some roasted vegetables or a side of coleslaw! Try sauteed beet tops for another healthy side.
Recipe for Pork Schnitzel with Dot’s Pretzel Crumble
A pulled pork leftover street taco recipe so good it must be shared. I’m a big fan of using my leftovers. It is a great way to save money on groceries. For more info on how to save money on groceries check out my other post.
I made my pulled pork on my Traeger Silverton 620. This is the recipe I used to smoke the pulled pork on my Traeger. I did not add anything to the pulled pork after shredding it. I prefer to allow each person to choose their own BBQ sauce.
What is the best way to use leftover pulled pork?
My favorite way to use my left over pulled pork is by making pulled pork street tacos. I got the idea for this recipe from a Hello Fresh recipe. I gave Hello Fresh a try and really enjoyed it. My family ended up with a couple of new favorite recipes from our trial subscription. This recipe is a creative spin on one of our favorites. It will not work if you have already added BBQ sauce to your pulled pork.
How to prepare leftover pulled pork for pulled pork street tacos.
Put your leftover pulled pork in a frying pan. Toss it around in the pan until warmed evenly. Add sweet soy sauce to coat. I used ABC Sweet Soy Sauce. Add about 1 tablespoon of sweet soy sauce per 1 cup of leftover pulled pork, and mix. If not fully coated add 1 tablespoon of sweet soy sauce and mix, continue adding 1 tablespoon at a time until fully coated but not soupy.
Pulled pork for street tacos.
How to prepare coleslaw for your leftover pulled pork tacos.
I always make coleslaw as a side dish with my pulled pork. personally, I do not like soggy leftover coleslaw so I only dress (add dressing to) what I think my guests will eat. This way any leftover coleslaw mix will last weeks in the refrigerator and I can dress more whenever I feel like eating some. Also, I’m able to switch up the dressing for different recipes such as leftover pulled pork tacos.
Here is my basic coleslaw mix: 1 head of cabbage chopped (I like to use half red and half green), 3-4 carrots peeled and shredded, 1 sweet onion chopped. This mixture will last for 2-3 weeks in your refrigerator. For this leftover pulled pork street taco recipe I use 2-3 cups of my coleslaw mix, 3-4 tablespoons of chopped fresh cilantro, and 3-4 tablespoons of Seasoned rice vinegar. Mix right before serving. If you prefer less crunch, mix 20-30 min before serving and add a little salt.
Coleslaw for pulled pork street tacos.
What other toppings are needed?
For my leftover pulled pork street tacos I also make a quick crema. Just add a tablespoon or two of Sriracha hot sauce to 3 tablespoons of sour cream and mix!
Crema for pulled pork street tacos.
You can also add some shredded Monterey Jack cheese.
1 head of cabbage chopped (or ½ a head of each green and red cabbage)
3-4 Carrots peeled and shredded
1 onion chopped
¼ cup chopped fresh cilantro
Pinch of salt (optional)
¼ cup seasoned rice vinegar
4 cups leftover pulled pork
½ cup sweet soy sauce (more if needed)
½ cup sour cream
1-2 tablespoons sriracha sauce ( more if desired)
4 ounces grated Monterey jack cheese (optional)
16 4-inch street taco shells
DIRECTION
Prepare the crema:
Mix the sour cream and sriracha. Add more sriracha if desired.
Prepare the coleslaw mix.
Mix the chopped cabbage, shredded carrots, and onion. Measure out 4 cups of the mix. Save the remainder for another use. Add the cilantro and vinegar. Mix to coat. Add salt if you prefer a softer coleslaw, and mix.
Prepare the pulled pork.
Put the pulled pork in a frying pan and warm it while mixing. Add the sweet soy sauce. Mix until coated but not soupy, add extra sauce if needed to coat the pork. Remove from heat.
Assemble the Tacos.
Warm the taco shells if desired. Top with pork, slaw, crema and cheese.
NOTES
You can store the extra coleslaw mix in your refrigerator for 2-3 weeks.
This Smoked Shepherd’s Pie on the Traeger recipe is a favorite at my house. It is actually modified from a recipe I got from my favorite chef Alton Brown. My daughter loves it so much that she will eat the leftovers for breakfast lunch and dinner until it’s gone. She even chooses it as her “birthday cake”. It can be baked in a regular oven, but in the Summer months I prefer not to heat up the house with my oven. This is why I started to bake Shepherd’s Pie on the Traeger pellet grill. I use a pyrex baking dish on my Traeger pellet grill for may recipes, including peach blueberry pie.
4-5 pounds of potatoes 3/4 Cup half and half 1/4 Cup butter 1 teaspoon salt 3 Egg Yolks
Ingredients for the meat filling
1 large onion minced 2 Tablespoons olive oil 1 teaspoon garlic power 1 Cup all-purpose flour 2 pounds ground beef or lamb 1/2 teaspoon freshly ground black pepper 1 can chicken broth 1 can tomato sauce 2 teaspoons Italian seasoning 1 bag frozen mixed vegetables (carrots, peas, corn, beans)
Instructions for Shepherd’s Pie potatoes
Peel the potatoes, and slice into quarters. Place in a large pot and cover with cold water. Set over high heat and bring to a boil. Once boiling, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 15-20 min.
Drain the potatoes, add the salt and mash with the butter. In a small bowl mix the half and half with the egg yolks. Use a hand mixer to whip the potatoes, slowly add the egg mixture to the potatoes. Whip until thoroughly combined. Set aside.
Instructions for Shepherd’s Pie meat filling
Brown the beef or lamb. Set aside to drain on a paper towel lined plate. Pour the olive oil into the pan and sauté the onions until tender. Return the drained meat to the pan. Next, add the flour and mix to evenly coat the meat and onions. Slowly pour the can of chicken broth over the flour coated mixture, mix to coat. Now, thoroughly mix in the tomato sauce. Season the mixture with the garlic powder, Italian seasoning and pepper. Finally, add the frozen mixed vegetables and stir until the vegetables are warm and slightly softened. Transfer the meat mixture to a large Pyrex deep baking dish 13x9x3″ (See the recommendation below) and spread evenly. Top with the potatoes and smooth with a rubber spatula.
Instructions for Smoked or baked Shepherd’s Pie
Preheat the Traeger to 375 degrees F. Bake uncovered for 45 minutes. Enjoy!
If you would prefer to bake this in an oven, then preheat your oven to 400 degrees F. Bake uncovered for 40 -50 minutes or until potatoes are lightly browned.
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