Food
How to Make Scott’s Pork Schnitzel
Have you EVER seen a pork schnitzel this big? 😲 Scott Conant showed us his take on the classic recipe he learned in Germany!
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Pork Schnitzel
Recipe courtesy of Scott Conant
Level: Intermediate
Total: 40 min
Active: 40 min
Yield: 6 servings
In 1992, I left the States for an internship not in Italy, but in Germany, at the Hotel Bayerischer Hof in Munich. I knew nothing about Germany or German cooking, but the internship paid, and I figured it was closer to Italy than New York was. It was a challenging—and fascinating—time to be in Germany (the Berlin Wall had come down just two years before), and the restaurant kitchen was a microcosm of the era, a real melting pot of tensions and grievances and the uneasiness of change. (Not that there weren’t moments of levity—like the time Michael Jackson came in to eat and we had to figure out what to cook for his pet monkey.) It was an eye-opening experience, both culturally and culinarily, for me—the food I was introduced to there wasn’t the food I had dreamed of cooking, but it had soul and lacked pretention, which appealed to me. Plus, there was schnitzel. I’m a big fan of meat cutlets of any kind, and schnitzel is no exception. Personally, I like the texture of cornstarch more than flour, so that’s what I dredge my schnitzel in. This recipe also works with chicken; when I do that, I use the meat of skinless, boneless chicken thighs, which I think have so much more flavor than chicken breasts.
Ingredients
3 cups (240 grams) panko
3 tablespoons finely chopped fresh flat-leaf parsley, plus 10 whole leaves
2 tablespoons finely chopped fresh oregano
1/4 cup (25 grams) finely grated Parmigiano-Reggiano cheese
6 (7-ounce/200-gram) pork loins
4 large eggs
1 to 2 teaspoons finely chopped Calabrian chile
1 cup (130 grams) cornstarch
Kosher salt
1/4 to 1/2 cup (60 to 120 milliliters) extra-virgin olive oil
2 to 3 tablespoons unsalted butter
12 cloves garlic, peeled and smashed
6 sprigs rosemary
6 slices lemon, plus lemon wedges for serving
12 fresh basil leaves, torn
Spaetzle, or grain of your choice, for serving was schnitzel
Directions
Combine the panko, chopped parsley, chopped oregano, and cheese in a bowl and set aside. If your pork loins are on the bone, remove the loins from the bones. Then remove and discard the silver skin.
Place each loin between two pieces of plastic wrap and, using the spiky side of a meat mallet, pound out the meat firmly but gently, on both sides, rotating the meat as you go, until each loin is about 3/8 inch (1 centimeter) thick.
Put the eggs and the Calabrian chile in a bowl that will be large enough to dip each loin into and mix well with a fork. Spread the cornstarch on a baking sheet and spread the panko mixture on a second baking sheet.
Sprinkle salt on both sides of each pork loin, then place one piece of meat in the cornstarch, coating both sides. Shake off the excess starch.
Dip the loin into the egg mixture, making sure all the cornstarch is covered by the beaten egg, then shake off the excess liquid. Place the loin on the breadcrumb mix and cover the top with more crumbs, then, using the palm of your hands, push the panko mixture deeper into the loin with a fair amount of force. (If you place the breadcrumbs too lightly, they will fall off during frying.) Repeat with the remaining 5 loins.
Line a cookie sheet with paper towels and set near the stove. In a pan, add enough of the oil to go about halfway up the pounded meat and heat over medium. Place two of the breaded pork loins into the pan. Fry for 4 to 6 minutes, then flip to cook the schnitzel on the other side. (The cooked side should be golden brown when you turn it over.) Add about 1 tablespoon butter and some of the smashed garlic, parsley leaves, rosemary sprigs, lemon slices, and basil leaves and sauté. Once the schnitzel is golden brown on both sides, another 2 minutes, remove from the pan and place on the paper towel–lined cookie sheet, and place the aromatics on top of the schnitzel. Discard the cooked oil and herbs then repeat until all the schnitzels have been fried.
Serve immediately with spaetzle and lemon wedges.
Adapted from Peace, Love, and Pasta by Scott Contant, published by Abrams. Text copyright © 2021 by Scott Conant. Photo copyright © 2021 by Ken Goodman.
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Chef Mika Leon’s version of Congri Cubano (aka Moros y Cristianos) is a one-pot wonder with rice, beans and bacon! It’s as comforting as it is impressive.
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Congri Cubano
Recipe courtesy of Mika Leon
Level: Easy
Total: 1 hr 50 min
Active: 35 min
Yield: 4 to 6 servings
This Cuban classic, also known as Moros y Cristianos, has been a family favorite for generations. It’s essentially black beans and rice cooked together, but it all starts with a sofrito of garlic, onions, peppers and sázon (seasoning). Then we mix in black beans, white rice and bacon for a deep, savory flavor. Some regions of Cuba use red beans, but in my family it’s black beans all the way for congri. It’s hearty, flavorful and pure comfort on a plate!
Ingredients
10 ounces dried black beans
4 bay leaves
4 tablespoons olive oil
6 ounces bacon, chopped into 1/2-inch pieces
1 small yellow onion, diced
1 small green bell pepper, diced
3 cloves garlic, minced
Kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 cup long-grain white rice
Directions
In a medium Dutch oven, combine the black beans, 2 of the bay leaves and 6 cups of water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the beans are tender but not fully cooked (they will cook more with the rice), about 1 hour. Strain the beans, reserving 1 1/4 cups of the cooking liquid (black bean broth) for later use. Discard the bay leaves.
In a large, heavy-bottomed pot, heat 2 tablespoons of the oil over medium heat. Add the chopped bacon and cook until crisp, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
To the pot with the bacon fat, add the onion, bell pepper, garlic and 2 teaspoons of salt. Cook, stirring occasionally, until the vegetables soften, 3 to 4 minutes. Add the onion powder, garlic powder, oregano and cumin. Cook until fragrant, 2 to 3 minutes.
Add the rice to the pot and stir over medium heat to toast the grains for 30 seconds. Stir the crispy bacon back into the pot, then add the remaining 2 bay leaves, cooked beans and 1 1/4 cups reserved black bean broth. Season with salt to taste, ensuring the liquid is well-seasoned. Bring the mixture to a boil, then reduce the heat to low. Cover tightly and let simmer until the rice is tender and the liquid is absorbed, 18 to 20 minutes.
Once the rice is cooked, remove the pot from the heat. Discard the bay leaves and fluff the rice with a fork. Taste and adjust seasonings and salt if necessary. Drizzle the remaining 2 tablespoons olive oil over the rice and serve.
Copyright 2025 Television Food Network, G.P. All rights reserved.
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Food
Guy Fieri Digs Into UNREAL Cranberry French Toast 🔥🍞 Diners, Drive-Ins and Dives | Food Network
Guy Fieri visits At Sara’s Table Chester Creek Cafe in Duluth, Minnesota, a cozy breakfast spot and bookstore serving up creative comfort food, including their Cranberry Wild Rice French Toast.
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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Guy Fieri Digs Into UNREAL Cranberry French Toast 🔥🍞 Diners, Drive-Ins and Dives | Food Network
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Food
Guy Fieri Digs Into Blueberry Muffin French Toast 🍞🫐 Diners, Drive-Ins and Dives | Food Network
Guy Fieri visits Chaps Coffee Co. in Spokane, Washington, a local spot serving up American comfort food, including their blueberry muffin French toast.
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Chaps Diner and Bakery Spokane: https://chapsspokane.com
Follow them: https://www.instagram.com/chapsspokane
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
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Guy Fieri Digs Into Blueberry Muffin French Toast 🍞🫐 Diners, Drive-Ins and Dives | Food Network
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Ree Drummond has a line-up of the best bits of food, starting with a culinary revelation: Crispy Chicken Skins and an incredible CLT Salad with Simple Ranch Dressing.
#ReeDrummond #ThePioneerWoman #FoodNetwork #CrispyChickenSkins
Watch #ThePioneerWoman on HBO Max: https://foodtv.com/4fIjaaW
Get the recipe ▶ https://foodtv.com/4xJ4jCN
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Crispy Chicken Skins
Recipe courtesy of Ree Drummond
Level: Easy
Total: 50 min
Active: 10 min
Yield: 18 pieces
Ingredients
6 large skin-on chicken breasts
1 teaspoon kosher salt
1 teaspoon lemon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Directions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet.
Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins.
Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Ree Drummond’s Crispy Chicken Skins | The Pioneer Woman | Food Network
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These gummies might look cute, but they’re made with the second HOTTEST chile peppers in the world.
Don’t miss the final episode of #HalloweenBakingChampionship, tonight at 9|8c.
Get the recipe 👇
Carolina Reaper Gummies
Recipe courtesy of Stephanie Boswell
Level: Advanced
Total: 8 hr 20 min (includes chilling time)
Active: 20 min
Yield: about 100 gummies
Care to test your mettle? Think chicken wings are kids’ stuff? The heat in these insanely spicy gummy candies comes from Carolina Reapers, the second hottest chile peppers in the world (maniacal laughter). Be warned: The gummies are not for the faint of heart, so take caution.
Ingredients
Gummies:
44 grams powdered gelatin (1/4 cup plus 1 tablespoon plus 1 teaspoon)
Nonstick cooking spray, for the molds
228 grams sugar (1 cup plus 2 tablespoons plus 2 teaspoons)
228 grams glucose syrup (3/4 cup)
28 grams sorbitol (1/4 cup plus 1 teaspoon)
1 to 3 tablespoons Carolina Reaper paste (pureed Carolina Reaper peppers), powder or dried peppers processed in a food processor, or to taste depending on how hot you want these to be (see Cook’s Note)
2 teaspoons citric acid
1/8 teaspoon cherry extract, or more to taste
Red or desired color food coloring, as needed
Coating:
1 cup sugar
1/4 cup citric acid
Directions
Special equipment: three 40-cavity silicone mini skull molds (each cavity about 1 inch long by 3/4 inch wide); food prep gloves; an eye cover
For the gummies: Mix together the gelatin and 150 grams water (2/3 cup) in a medium bowl and allow to bloom, about 3 minutes.
Oil three 40-cavity silicone mini skull molds with cooking spray and wipe away excess. Reserve upside down to encourage draining.
Mix together the sugar, glucose and sorbitol in a medium pot and bring to a boil. Mix in the gelatin mixture to combine. Remove from the heat and add the Carolina Reaper paste or powder, citric acid, cherry extract and food coloring. Whisk well to combine. Let the mixture settle for just a couple of minutes; you will see small amounts of white foam coming to the top. Pour through a strainer to remove the foam and any pepper chunks or seeds.
Pour into the prepared molds and chill at least 8 hours and up to 24 hours.
For the coating: Combine the sugar and citric acid in a medium bowl. Remove the gummies from the molds and add to the bowl with the sugar mixture. Toss to create sour gummies! Enjoy!
Cook’s Note
When handling Carolina Reaper peppers, paste or powder, use food prep gloves and an eye cover to avoid skin or eye contact, and wash hands thoroughly after use.
Copyright 2024 Television Food Network, G.P. All rights reserved.
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