Tuesday, June 21, 2011
Schnitzel with Sausage Gravy
4-6 cuts of meat
1 can Sprite or 7-up
4 cloves garlic-peeled and pressed
1/2 cup teriyaki sauce
salt & pepper
*1/2 lb pork sausage (optional)
1 small onion-chopped
2 TBSP butter
2 TBSP flour
2-3 + cups milk
2-3 TBSP flour
*2 tsp cayenne pepper
*2-3 TBSP garlic salt
*1 TBSP onion powder
*2 tsp chili powder
Olive or grapeseed oil
A day ahead: make marinade by combining soda, Teriyaki sauce, garlic and 2 TBSP pepper. Rinse and dry your cuts of meat. Using the waffle side of a meat tenderizer, tenderize both sides of each cut of meat until about 1/4-1/2 inch thick. Place in a sealable container, cover with marinade and refrigerate.
Brown sausage in a large skillet, stirring in onion 2 minutes before done. Remove to a bowl, reserving drippings. In one shallow dish or pie plate, beat together eggs and a few TBSP milk. In a second dish or bowl combine flour with pepper, cayenne, salt, garlic salt, chili & onion powder. Don't be shy when seasoning! Use a lot of garlic salt and pepper especially.
Cover the bottom of your skillet with olive/grapeseed oil and heat over medium heat. Take marinated meat, coat in flour mix, transfer to egg wash then back to the flour. Place in oil and cover - cooking about 3 minutes on each side or until brown and crispy. Remove cuts to a plate and cover.
With the pan still over medium heat, melt butter - mix in flour and add milk. Whisk in a little pepper and onion powder. When it reaches desired consistency, stir in cooked sausage and onion. Serve over breaded meat.
Flour - any kind of gluten free flour (almond, corn, all purpose)
Milk - Original Almond Breeze or Unsweetened Coconut Milk
Butter - Smart balance or bacon fat
Egg Wash - you can skip this step entirely, or use a mix of dairy-free milk and a TBSP on vinegar.
Garlic/soy (Teriyaki sauce) - omit from marinade and use mustard powder and brown sugar instead, with a little extra onion powder. You can also try adding in a few TBSP of grated fresh ginger.