Experimenting with international cuisine is an excellent way to expand your palate. When you try new recipes, you can take the time to learn more about the culture where they originated and bring authentic experiences to your family. Finding recipes your family enjoys also introduces more variety into your meal plan. These five international recipes are a great way to explore the world from your kitchen.
German Pork Schnitzel
Though there are different versions of schnitzel, depending on the meat being used, let’s look at traditional pork schnitzel.
- 2 lbs boneless pork chops
- 1/3 cup all-purpose flour
- 1 Tbsp garlic salt
- 1/2 tsp black pepper, freshly ground
- 1/2 tsp paprika
- 3 large eggs
- 2 cups panko bread crumbs
- olive, canola, or high-heat cooking oil
- lemon wedges
- fresh parsley sprigs
- Trim pork chops of excess fat. Slice into cutlets approximately 1/2″ thick.
- Line cutting board with plastic wrap and place cutlets in a single layer. Cover with plastic wrap. Use the flat side of meat tenderizer to pound cutlets until 1/4″ thick.
- Combine flour, garlic salt, pepper, and paprika in a mixing bowl.
- In a second bowl, beat eggs.
- In a third bowl, add bread crumbs.
- Dredge each cutlet in flour, then dip in egg. Let the excess egg drip into the bowl before breading in the panko crumbs.
- Heat a large, non-stick pan over medium heat with enough of your oil to cover the bottom of the pan. When the oil is hot, add breaded cutlets a few at a time (do not crowd) and sauté for about 3 minutes per side until they are a deep golden brown and cooked through.
- Remove to a paper towel-lined plate and rest for a few minutes before serving.
- Garnish with lemon wedges and parsley, and serve immediately.
Italian Wedding Soup
The name for this soup comes from an ancient soup called minestra maritata. Translated to “married soup,” it refers to the marriage of ingredients into a delightfully tasteful dish.
- 1/2 lb ground beef
- 1/2 lb ground pork
- 2 slices of torn bread soaked in 1/4 cup milk
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp parsley
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 egg
- 1/2 cup grated parmesan
- Mix all ingredients in a large bowl.
- Form mixture into 1/2″ round balls.
- Place meatballs on parchment-lined baking sheet or plate.
- 2 Tbsp olive oil
- 1/4 cup onion, chopped
- 3 large carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic
- 10 cups chicken stock
- 1/2 cup uncooked acini di pepe pasta (or other small pasta)
- 4 cups fresh baby spinach
- 1 cup freshly grated parmigiano
- kosher salt
- Freshly ground black pepper
- Heat olive oil in a large pot over medium-high heat. Sauté the carrots, onions, and celery until soft. Add garlic and sauté 1 minute more.
- Add chicken broth and season with salt and pepper to taste, bringing the mixture to a boil.
- Add meatballs and pasta and reduce the heat to a light boil. Cover, stirring occasionally, and simmer for about 10 minutes, until meatballs and pasta are cooked.
- Add fresh spinach during the last few minutes.
- Sprinkle with parmigiano and serve warm.
Falafel is a tasty, protein-rich recipe, and it freezes well for future salads or pita sandwiches.
- 1/4 cup + 1 tbsp extra-virgin olive oil
- 1 cup raw chickpeas, rinsed and soaked for at least 4 hours in the refrigerator
- 1/2 cup red onion, chopped
- 1/2 cup packed fresh parsley
- 1/2 cup packed fresh cilantro
- 4 cloves garlic, quartered
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- Place oven rack in middle position and preheat oven to 375 degrees Fahrenheit.
- Pour 1/4 cup of olive oil into a large, rimmed baking sheet and coat evenly.
- Add soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and 1 tbsp olive oil to food processor. Process about 1 minute until mixture is smooth.
- Use your hands to scoop about 2 tablespoons of the mixture—shape falafel into small patties, about 2 inches wide and 1/2 inch thick. Repeat and place each falafel on the oiled pan.
- Bake for 25-30 minutes. Carefully flip the falafels halfway through baking until they are a deep golden brown on both sides.
Butter chicken, or murgh makhani, is an Indian dish popular worldwide and known for its richly textured sauce. Take a trip to your local Indian market to find the ingredients for this recipe:
Ingredients – Marinade
- 28 oz boneless skinless chicken thighs or breasts cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 1/2 Tbsp minced garlic
- 1 Tbsp minced ginger
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp red chili powder
- 1 tsp salt
Ingredients – Sauce
- 2 Tbsp olive oil
- 2 Tbsp ghee
- 1 large onion, sliced or chopped
- 1 1/2 Tbsp garlic, minced
- 1 Tbsp ginger, minced
- 1 1/2 tsp ground cumin
- 1 1/2 tsp garam masala
- 1 tsp ground coriander
- 14 oz crushed tomatoes
- 1 tsp red chili powder
- 1 1/4 tsp salt
- 1 cup heavy cream
- 1 Tbsp sugar
- 1/2 tsp kasoori methi
- Combine chicken with all of the ingredients for the marinade; let marinate for 30-60 minutes.
- Heat oil in a large skillet on medium-high heat. When sizzling, add chicken pieces in batches of two or three. Fry until browned for about 3 minutes on each side. Set aside and keep warm.
- Heat ghee in same pan. Fry onions until they start to sweat while scraping up any browned bits stuck on the bottom of pan.
- Add garlic and ginger, sauté for 1 minute, then add ground coriander, cumin, and garam masala. Let cook for about 20 seconds until fragrant, stirring occasionally.
- Add crushed tomatoes, chili powder, and salt. Let simmer 10-15 minutes, occasionally stirring until sauce thickens and becomes a deep brown-red color.
- Remove from heat, scoop mixture into blender, and blend until smooth. You may need to add a little water to help it blend.
- Pour sauce back into pan.
- Stir cream, sugar, and crushed kasoori methi into sauce. Add the chicken with juices back into pan and cook 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
- Garnish with chopped cilantro.
This Mexican sandwich is a great way to spice up your sandwich night!
- 4 bolillo or telera rolls
- 12 oz Mexican chorizo
- 10 oz queso fresco or panela cheese
- 1 cup refried beans
- 1 large tomato, sliced
- 1 small onion, sliced
- 1 medium avacado, sliced
- lettuce leaves
- 4 Tbsp butter
- mayonnaise or sour cream, as needed
- mustard, as needed
- pickled jalapeños
- 2 Tbsp cooking oil
- Heat oil in a pan over medium heat. Add chorizo and crumble with the back of a spoon.
- Constantly stir about 8 minutes until chorizo is lightly crispy and cooked through.
- Slice the rolls in half and butter the crumb. Toast on all sides on a heated griddle until slightly golden and crispy.
- Spread mayonnaise and mustard on the crumb of the top of each roll.
- Spread refried beans on the crumb of the bottom of each roll.
- Spoon cooked chorizo on top of the refried beans. Add a few slices of cheese.
- Add lettuce, tomato, onions, avocado, and jalapeños, as desired. Salt to taste.
- Assemble and enjoy!
Find Ingredients at the International Fresh Market
When you need to find ingredients for your international recipes, the International Fresh Market is the place to go! We proudly serve Chicagoland with fresh, high-quality products from around the world so you get quality and authenticity.