Panko Crusted Cubed Pork Steak w/ German Potato Salad and Roasted Asparagus

Dinner Tonight: Panko Crusted Cubed Pork Steak w/ German Potato Salad and Roasted Asparagus




A little warmer and more humid out today, hate this Ohio Valley Humidity! It was close to 80 out

today and mostly sunny. Went to Kroger for Mom this morning and dropped a couple of letters off at the Post Office. Helped Mom planting some Tomato and Pepper Plants along side our shed and laying some new White Gravel around the side flower beds. Good to get outside and work! The local Police Department has a Bicycle Patrol and they patrol the neighborhood in the summer a lot of times on bikes. Mom was sitting outside on the front deck and an officer came riding by, slowed down in front of the house and told Mom how good the outside of our house looked. So she was real pleased over the compliment, especially with all the work and money we've spent lately on repairs. For dinner tonight I prepared a family favorite Cubed Pork Steak. I prepared Panko Crusted Cubed Pork Steak w/ German Potato Salad, Roasted Asparagus, and Multi Grain Batard Bread.
 



I bought a couple of packages of Cubed Pork Steak at Kroger yesterday. So I got the big three out to

bread it with; Flour, Egg Beater’s, and Panko Bread Crumbs. I seasoned the Steak with Sea Salt and Black Ground Pepper. Next I seasoned the Flour with Hungarian Paprika and rolled the Cube Pork in that and shook off the excess. Then I dipped it in the Egg Beater’s shaking off the excess and then pressed both sides in the Shake and Bake Seasoned Panko Bread Crumbs, making sure both sides was well covered. I heated up a medium size skillet, that I drizzled with Extra Virgin Olive Oil, on medium high heat. Added my Cubed Pork and fried both sides about 4 minutes per side, till each side was golden brown. Topped it with some Pioneer Peppered White Gravy. The Cubed Pork Steak came out delicious! Moist and very tender with a good flavor from the Paprika and all the other ingredients. As you can tell in the picture, the Steak was huge so I cut in half and I’ll have the other half for Breakfast in the morning, where I’ll serve it on a Whole Grain English Muffin as a Breakfast Sandwich.


Then to prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic (minced), Sea Salt,

Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. It’s our favorite Asparagus recipe. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.



Another side dish was Read German Potato Salad. First time in a while I prepared this.I  heated it up about 10 minutes in a small sauce pan and it was ready. It had a real good taste with plenty of Potatoes and nice Bacon size pieces. It does have a little strong Vinegar taste but everyone loves this, plus it’s only 120 calories and 20 net carbs per serving. Thhen I baked a loaf of Mom's favorite Bread, Multi Grain Batard Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.




Read German Potato Salad
* Serve Hot or Cold
Directions
Microwave: Empty contents into microwave safe dish, cover, heat 2-3 minutes. Drain, if desired.

Season to taste. Serve. Stovetop: Empty contents into small saucepan. Bring just to a boil; drain if desired. Season to taste, serve.

Ingredients

Potatoes, Water, Sugar, Vinegar, Bacon (Cured With Water, Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), Modified Corn Starch, Salt, Onion, Spice, Natural Flavor, Parsley Flakes.
Nutrition Facts
Serving Size 125 G
Servings Per Container 3.5
Amount Per Serving
Calories 120Calories from Fat 30
% Daily Value*
Total Fat 3 G 5
Saturated Fat 2 G 7
Trans Fat 0 G
Cholesterol <5 1="" mg="" p="">Sodium 500 Mg 21
Total Carbohydrate 22 G 7
Dietary Fiber 2 G 7
Sugars 8 G
Protein 2 G


Roasted Asparagus

INGREDIENTS
1 lb asparagus spears (thick spears are best for roasting)

1-2 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, minced
Sea Salt
Freshly grated Black Pepper
Lemon Juice
Shredded Parmesan Cheese

Directions

1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.
Yield: Serves 4.