Refined schnitzel is made with veal, but schwein (pork) schnitzel, made from the loin or tenderloin, is a fraction of the cost of veal, and for my money, far more flavorful. You may also use boneless chicken breast cutlets. The Salt Table’s Halle & Savannah Blend, made with Germany’s own Halle salt, is the perfect seasoning for this classic dish.
1 pork tenderloin, about 1-to-1¼ pounds, or 4 large veal scaloppine or boneless chicken breast
The Salt Table Halle & Savannah Blend in the Grinder
About ½ cup flour, spread on a plate
2 large eggs, lightly beaten in a soup plate
About 1 cup Panko or dry bread crumbs, generously seasoned with several grindings of Halle & Savannah Blen and spread on a soup plate
About 1 cup clarified butter or 4 tablespoons unsalted butter and olive or vegetable oil
2 lemons, cut into wedges
How to make it:
Trim the tenderloin, removing the silver-skin and fat. Cut the thickest part of the center crosswise into 4 equal rounds 1¼-inches thick. Set aside the ends for another use. Put the 4 center cuts round side up on a sheet of plastic wrap spread over a sturdy work surface. Lay a second sheet of wrap over them and lightly pound them out to a little less than ¼-inch thick. If using veal, lightly pound them out to a uniform thinness of less than ¼-inch. If using chicken, split them in half horizontally before pounding them out, taking care not to be too vigorous with the pounding. Generously grind the seasoning blend over both sides of the cutlets.
Dust them with flour, coating both sides, and gently shake off the excess. One at a time, dip them in the egg, coating both sides and allowing the excess egg to flow back into the bowl, then lay the cutlet on the crumbs, turning and patting to coat both sides. Put the breaded cutlets on a clean, dry plate or wire cooling rack and them let stand 30 minutes to allow the breading to set. Position a rack in the upper third of the oven and preheat it to 200° F. or the warm setting.
Over medium heat, melt enough clarified butter (or the unsalted butter and enough oil) to cover the bottom of heavy-bottomed skillet by at about ¼-inch. When it’s hot, raise the heat to medium-high and put in enough cutlets to fill the pan without crowding. Fry until the bottoms are golden brown, about 2-3 minutes. Turn and brown the second side, about 2 minutes longer. Remove them from the pan to a wire cooling rack and keep warm in the oven while the remaining cutlets fry. Serve hot with lemon.
Salt Table Hostess City Southern Hospitality Blend
This is a lean and simple alternative to sautéed or fried chicken cutlets with far less mess. They can also be grilled if you prefer. If the only chicken breast halves you find are 10-12-ounce each, split them in half horizontally. The Salt Table’s Hostess City Southern Hospitality Blend make short work of the seasoning and really enhances the mustard marinade.
4 small boneless skinless chicken breast halves (about 6 ounces each)
Hostess City Southern Hospitality Blend or use another great Salt Table blend noted below
1 small clove garlic, crushed, peeled, and roughly chopped
Pinch medium-course Salt Table Himalayan or sea salt
¼ cup Dijon mustard
¼ cup dry white wine or dry white vermouth
1 tablespoon olive oil
How to make it:
Position a rack 8 inches below the heat source and preheat the oven broiler for 15 minutes. Trim the chicken of any fat and cartilage and pat dry. Put them into a shallow glass or ceramic dish. Lightly season them on all sides with Hostess City Southern Hospitality Blend.
Sprinkle the chopped garlic with the pinch of salt and, with the side of a knife blade, scrape and rub to a puree. Scoop it into a small bowl. Whisk the mustard into garlic, then whisk in the vermouth and olive oil. Season lightly with more Hostess City Southern Hospitality Blend. Pour this over the chicken, turning to coat it, and let it marinate 15-30 minutes.
Rub a rimmed baking sheet or bottom of flameproof (broiler safe) casserole with olive oil. Lift the chicken breasts from the marinade, put them skin-side down in pan, and brush them well with the marinade.
Broil until they’re beginning to color, about 3-4 minutes. Turn, brush with more marinade, and broil until they’re lightly browned and cooked through, about 4 minutes longer. Discard remaining marinade.
The 1950s and 60s classic Chicken Spaghetti could be quite involved since the chicken, sauce, and spaghetti all cook separately and are then assembled. This is a streamlined take on the idea that goes together in minutes thanks to The Salt Table’s Pride Blend and market rotisserie chicken. The pasta bakes in the same big skillet in which you’ve made the sauce.
This is also very nice made with penne or rotini (short fusilli).
½ pound (1 8-ounce package) small brown (crimini) mushrooms
3 tablespoons olive oil
1 medium yellow onion, split, peeled, and diced small
2 cloves garlic, lightly crushed, peeled, and minced
2 teaspoons dried oregano or 1 tablespoon chopped fresh oregano
About 2 teaspoons Salt Table Pride Blend, to taste
½ cup dry vermouth
1 24-ounce jar marinara sauce
½ cup chicken broth
3 cups shredded rotisserie chicken (boned and skinned) or other cooked chicken Salt Table sea salt
12 ounces (¾ of a 1-pound box) spaghetti
1 cup whole milk ricotta
½ pound (8 ounces) shredded fresh mozzarella
½ cup freshly grated Parmigiano Reggiano
How to Make It:
Put 4 quarts water on to boil in 6 quart pot over high heat. Position a rack in the center of the oven and preheat to 350° F. Wipe the mushrooms clean with dry paper towel and slice them.
Put the olive oil and onion in an oven-safe deep, 12-inch skillet or 3-quart braising pan over medium heat. Sauté until translucent and pale gold, about 4 minutes. Add the mushrooms and sauté until firm and beginning to color, about 4 minutes. Add the garlic and oregano and season to taste with Pride Blend. Add the vermouth and bring it to a boil, stirring to loosen any cooking residue. Stir in the marinara and broth and bring to a simmer. Add the chicken, bring it back to a simmer, and lower the heat. Simmer about five minutes to blend the flavors. Turn off the heat.
When the water is boiling, add a small handful of salt and stir in spaghetti. Cook, stirring often, until slightly less than al dente. Drain and add to sauce, tossing until evenly coated. Turn off heat and stir 1 cup ricotta and 2/3 of the mozzarella. Gently toss to mix, taste, and adjust the Pride Blend as needed. Smooth the top and sprinkle the with remaining mozzarella and the Parmigiano-Reggiano evenly over it.
Bake in the center of the oven until bubbly and lightly browned, about 25-30 minutes. Let it settle for 10 minutes before serving it directly from the pan.
Pot pie is at its best when made with a chicken that has simmered in broth that’s in turn used to make the binding gravy, but a quick and perfectly satisfactory version can be made with leftover roasted poultry or a market-cooked rotisserie chicken, so it’s also a great way to use up leftover Thanksgiving Turkey. The Salt Table’s Spanish Moss Blend is ideal for poultry dishes, and gives these savory pies a deep, complex flavor without the complication of grinding spices and chopping several different herbs.
3 tablespoons unsalted butter
1 medium yellow onion, trimmed, split lengthwise, and peeled, and diced small
1 recipe Basic Pastry (recipe follows), or enough pre-made pastry for 2 9-inch pie shells
1 large egg white, beaten with 1 tablespoon of water (optional)
HOW TO MAKE IT:
Position a rack in the center of the oven and preheat the oven to 400° F. Put the butter and onion in a heavy-bottomed deep skillet or wide, 3-4 quart pot over medium heat. Sauté, stirring often, until softened and translucent, about 3-4 minutes, then add the carrot and celery. Sauté, tossing, until softened and beginning to color, about 3-4 minutes more. Add a tablespoon of Spanish Moss Blend and sauté until fragrant, about half a minute.
Sprinkle in the flour and stir until it’s bubbly and smooth. Slowly stir in 3 cups of broth, bring it to a simmer, and simmer until thick, stirring constantly. Add the diced chicken and peas, bring it back to a simmer, and simmer 3-5 minutes. Taste and adjust the seasoning, adding more Spanish Moss blend if needed to suit your taste, and transfer the filling to 4 individual potpie dishes or 10-ounce ramekins.
Roll the dough out 1/8 inch thick on a lightly floured work surface. Cut it into rounds a little larger than the ramekins. Using a small decorative cutter, cut out the center of each and place the pastry over the filling. Use the same cutter to cut the excess pastry into decorative shapes, brush the bottoms with water, and arrange them around the edges. If you want a showy, glossy finish to the pastry, brush it with the diluted egg white.
Bake in the center of the oven until the pastry is golden and the filling is bubbly at the center, about 30-35 minutes.
For pot pies, creamed chicken, and casseroles such as chicken spaghetti.
Makes 3-3½ cups diced cooked chicken, serving 4-5
2 medium yellow onions, trimmed, split lengthwise, and peeled, 1 thinly sliced and 1 diced small
3 large carrots, peeled, 1 thinly sliced and 2 diced small
3 large ribs celery, 1 thinly sliced, 2 trimmed, strung, and diced
1 3½ pound chicken, cut up as for frying
About 4 cups chicken broth
1 large sprig plus 1 tablespoon chopped fresh sage
1 large sprig parsley
1 bay leaf
3-4 quarter-sized slices ginger
Cover the bottom of a wide Dutch oven or deep braising pan with the onion, carrot, and celery. Lay the chicken over it skin up and sprinkle lightly with salt. Add enough broth to barely cover the chicken and put in the sprigs of sage and parsley, bay leaf, and ginger. Bring it to a simmer over medium high heat.
Reduce the heat to a slow simmer, loosely cover, and cook until the chicken is tender, about 30-45 minutes. Remove the chicken, let it cool, then skin, bone, and cut the meat into bite-sized pieces. Strain and reserve the broth, discarding the solids.
Makes enough to make 2 9-inch pie shells, 1 double crust pie, or to cover 4 individual potpies
1¾ cups unbleached all-purpose flour
1 teaspoon salt
2 tablespoons chilled lard or shortening, cut into bits
8 tablespoons chilled unsalted butter, cut into bits
¼ to ½ cup ice water
HOW TO MAKE IT:
Sift or whisk together the flour and salt. Cut in the shortening and butter with a pastry blender until the flour resembles coarse meal with random lumps of fat no larger than small peas. Stir in ¼ cup of ice water and work it in. Continue adding water by spoonfuls as needed until the dough is holding together but not wet.
Gather the pastry into two balls, press each one into a 1-inch thick flat disk, and cover with plastic wrap. Refrigerate at least 30 minutes or for up to 2 days. Let it come almost to room temperature before rolling it out.