SCHNITZEL
This is a family favorite of ours, my mom got the recipe from a German lady when we lived in Germany. You may use tenderized veal in place of the cube steaks in this recipe.
Provided by Dianne
Categories World Cuisine Recipes European German
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate shallow bowl, whisk together the milk and eggs using a fork.
- Heat oil in a large skillet over medium-high heat. The oil should completely cover the bottom of the skillet. While the oil heats, dip cube steaks into the egg and milk, then dip into the flour mixture, and shake off the excess. Place in the hot skillet.
- Fry steaks on each side until golden brown, then reduce the heat to medium and cook until well done. Do not cover. Drizzle with lemon juice before serving.
Nutrition Facts : Calories 677.2 calories, Carbohydrate 59.5 g, Cholesterol 215.1 mg, Fat 31.2 g, Fiber 3.8 g, Protein 37.6 g, SaturatedFat 8.4 g, Sodium 1765.7 mg, Sugar 3.3 g
SCHNITZEL SANDWICHES
Provided by Food Network Kitchen
Time 1h40m
Yield 8 sandwiches
Number Of Ingredients 12
Steps:
- Line a baking sheet with parchment paper. Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Combine the breadcrumbs and seeds in a third dish; season with salt and pepper. Lightly dredge each cutlet in the flour, shaking off the excess. Dip in the egg mixture, then in the breadcrumb mixture, pressing to coat both sides.
- Arrange the cutlets in a single layer on the prepared baking sheet and refrigerate, uncovered, 1 hour. (This will help the coating stick to the meat.)
- Heat the olive oil and butter in a large nonstick skillet over medium-high heat. Working in batches, fry the cutlets until golden brown and crisp, about 3 minutes per side, sprinkling with the parsley during the last minute of cooking. Remove to a rack or paper towel-lined plate to drain. Season with salt.
- Sandwich the schnitzel on the pretzel rolls (you might need to cut the bigger pieces of meat). Top with pickles, red onion, lettuce and/or mustard.
WIENERSCHNITZEL
This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!
Provided by Loves2CookinMN
Categories World Cuisine Recipes European German
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
- In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
- Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.
Nutrition Facts : Calories 514.5 calories, Carbohydrate 33.7 g, Cholesterol 229.6 mg, Fat 29.1 g, Fiber 2.4 g, Protein 29.1 g, SaturatedFat 15.5 g, Sodium 781.7 mg, Sugar 2.4 g
WIENER SCHNITZEL
Translation of the name: 'Wiener' this word comes from the word 'Wien', which is the Austrian city called Vienna. 'Schnitzel' means basically meat in a crust. I'm German and hope you can understand my English description. Serve the schnitzels with salad, ketchup and French fries.
Provided by Carolin
Categories World Cuisine Recipes European Austrian
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
- Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.
Nutrition Facts : Calories 434.6 calories, Carbohydrate 51 g, Cholesterol 168.7 mg, Fat 12.4 g, Fiber 2.9 g, Protein 27.4 g, SaturatedFat 3.5 g, Sodium 479.1 mg, Sugar 3.6 g
NITKO'S CHICKEN SCHNITZEL WITH SAGE, ROSEMARY AND GARLIC
This is meal I made yesterday having nothing but chicken fillets at home (all other is always somewhere). I did not have much time so I have marinated schnitzels for just 30 minutes; it should be more, but anyway, there were nice. Serve with "rizi-bizi" (see on Zaar). This is how it goes:
Provided by nitko
Categories Chicken Breast
Time 20m
Yield 1 portions, 1 serving(s)
Number Of Ingredients 10
Steps:
- You should get three nice schnitzels out of 150 g chicken breasts. Beat them into thin schnitzels. Season them with salt and pepper.
- Put them into a plate, pour over olive oil and lemon juice. Cut garlic into 5 pieces, cut rosemary leaves and sage leave (do it (sage and rosemary) with hand not knife). Mix all ingredients and leave to marinate up to 3 hours.
- Heat the pan (best Teflon one). Remove schnitzels from marinade and save the marinade.
- Fry schnitzels until gold (you can pour some of the olive oil from marinade on schnitzels while frying), remove them and pour what is left from marinade into the pan (including garlic, rosemary and sage).
- Fry garlic just 1 minute, add flour, stir and add water.
- Deglaze meat juices until water evaporates to half and pour over schnitzels and rizi-bizi or rice; or whatever you are serving with.
Nutrition Facts : Calories 549.5, Fat 42.8, SaturatedFat 6.3, Cholesterol 87, Sodium 2040.3, Carbohydrate 6, Fiber 1.9, Sugar 0.2, Protein 35.6
JAEGER SCHNITZEL
Steps:
- Season the meat with salt and pepper, dip the pieces in the flour, and shake off excess.
- In a heavy saute pan, heat 2 ounces of olive oil over high heat. Sear both sides of the meat until golden. Remove meat and set aside.
- Add the onion, carrot, celery, and bouquet garni. Saute for 1 minute. Deglaze with wine and continue to cook until reduced by half. Add 3/4-cup of the stock and return meat to pan, lower to a simmer, and cook until meat is tender. Transfer meat to a plate and keep warm. Strain sauce. Reserve.
- In another saute pan, heat the remaining 1 ounce oil and butter. Saute the bacon until golden. Add the pearl onions and mushrooms and continue to saute until golden. Add to the sauce. Place the meat back into the sauce and simmer for 5 minutes.
- To serve, divide schnitzel into 4 portions on center of heated plates. Pour the sauce with mushrooms and bacon on top. Sprinkle with minced parsley. Serve with noodles or mashed potatoes.
WIENER SCHNITZEL
Steps:
- Preheat oven to 250 degrees. Pound the veal cutlets to an even, approximately 1/8-inch thickness, or have your butcher do this for you. In a dish, sprinkle the cutlets with lemon juice and let stand for 30 minutes. Season both sides with salt. Place the flour on a flat plate, and place the egg/water mixture in a wide, shallow bowl. Add the oil to the egg mixture and beat in with a fork. Spread the bread crumbs on a large plate. Dip the cutlets lightly into the flour, making sure to coat all surfaces, then gently shake off the excess flour. Dip the cutlets into the egg mixture, letting the excess drip away, and then dredge them in the bread crumbs. Let stand at room temperature for 20 minutes. Heat your largest, heavy skillets over medium-high heat and add the butter. When the butter is quite hot and the foam starts to subside, add the veal (cook in batches if necessary - but don't crowd them in the pan). If the butter browns too much after cooking the first batch, you may need to discard it, wipe out the pan, and add more butter for the next batch. Cook for 4 to 6 minutes on each side, until golden brown, and turn with a spatula (don't use a fork or tongs, or the breading may be pierced). When the second side is golden, the schnitzels should be cooked through. Transfer to a warm platter and keep warm in a 250 degree oven while you cook the second batch, if necessary.
SCHNITZEL
Make and share this Schnitzel recipe from Food.com.
Provided by momstar
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash meat and dry on paper towel.
- Beat meat until doubled in size with meat beater.
- Season with salt, pepper, and paprika.
- Dip in flour, then beaten eggs and in the bread crumbs.
- Heat butter crisco in large skillet and place schnitzel in pan.
- Brown well on both side in pan on medium heat for abut 15 to 20 munutes.
Nutrition Facts : Calories 350.4, Fat 28.9, SaturatedFat 11.3, Cholesterol 107.3, Sodium 716.2, Carbohydrate 16.4, Fiber 1.1, Sugar 1, Protein 5.9
SCHWEINESCHNITZEL
Make and share this Schweineschnitzel recipe from Food.com.
Provided by Julie and Robert
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Using a meat hammer, hammer the meat until about 1/8 of an inch thick.
- Salt and pepper meat to taste.
- Flour the piece of meat.
- Batter the meat in egg.
- Batter the meat with italian bread crumbs.
- Fry in about an inch of oil, at medium-high heat until golden brown.
- Great sprinkled with lemon juice after cooked.
Nutrition Facts : Calories 69.5, Fat 1.4, SaturatedFat 0.4, Cholesterol 35.4, Sodium 187.7, Carbohydrate 10.9, Fiber 0.6, Sugar 0.7, Protein 3
CHICKEN SCHNITZEL WITH NOODLES
A very quick and delicious meal that, and this is a bonus, looks attractive as well. I'm sure this is a recipe that can be adapted in many ways. It came from a Woman's Day magazine. My prep time is merely guess work. I guess I should have timed myself.
Provided by Darlene10
Categories Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 250°.
- Cook noodles according to package directions, adding peas during last 3 minutes of cooking time; drain.
- Lightly beat eggs with milk.
- Place flour in bowl.
- In separate bowl combine breadcrumbs, mustard, salt and 1 tsp.
- lemon pepper.
- Sprinkle 1/2 tsp.
- lemon pepper over chicken.
- Lightly coat each cutlet with flour, dip into egg mixture, then coat with breadcrumb mixture.
- In nonstick skillet heat 1/3 cup oil over high heat.
- Add chicken, in batches; cook, turning once, until browned and cooked through, 2-3 minutes per side, adding more oil, if necessary.
- Transfer to oven-proof plate; cover with foil.
- Keep warm in oven.
- Toss noodles with butter, parsley and remaining lemon pepper.
- Serve chicken and noodles with sliced lemon, if desired.
Nutrition Facts : Calories 829.7, Fat 39.5, SaturatedFat 12.9, Cholesterol 235.5, Sodium 599.5, Carbohydrate 77.3, Fiber 5.2, Sugar 3.5, Protein 41.3
WIENER SCHNITZEL
This is an old Betty Crocker recipe that has been used by our family for years. The page is stained and wrinkled from so much use. Haven't found a better recipe for this traditional recipe yet! My only modification in this recipe is less salt, and we use oil instead of shortening.
Provided by PanNan
Categories Veal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, salt, paprika and pepper.
- Coat meat with flour mixture; pound until 1/4" thick.
- Beat egg and water until blended.
- Dip meat into egg mixture, then coat with bread crumbs.
- Heat oil in large skillet; brown meat quickly.
- Reduce heat to low; cover and cook 30- 45 minutes or until tender.
- Serve with lemon wedges.
Nutrition Facts : Calories 471.8, Fat 24.2, SaturatedFat 5.7, Cholesterol 140.2, Sodium 600.8, Carbohydrate 33, Fiber 2.2, Sugar 2.2, Protein 29.1
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