PORK, VEAL, OR CHICKEN SCHNITZEL
I have read the other schnitzel recipes listed but none of them are made exactly the same as the way I was taught by a German GuestHouse (like a inn in Germany)Owner when we lived there 1975-1978. All the tradition schnitzels I ate while there were made with either veal or pork. Many Americans make it with Chicken Breasts. I make it most often that way as well since it is cheaper and tastes just as good. If using pork or veal cutlets use one in place of each chicken breast mentioned below.
Provided by CarrolJ
Categories Chicken
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- also requires: 2 large pieces of wax paper for each breast used 1 large baking pan or cooky sheet in a 200-250 degree oven for keeping meat hot while cooking successive pieces.
- 1 piece of paper towel to put between layers of meat in the low hot oven to keep pieces from sticking together.
- Place a piece of breast in between 2 large pieces of wax paper.
- Using the smooth side of a meat tenderizer, pound until very thin.
- (Turn over so that you can pound on both sides of the meat.) The breast will become very large and you will actually be able to get at least 2 large servings from each breast.
- After pounding each piece of meat, place on a large serving plate without removing the wax paper and chill well in the refrigerator.
- When ready to cook do the following-- Place the eggs in a glass pie pan with the water, salt, and pepper and mix well.
- Place the flour in another container next to the seasoned eggs.
- Place the bread crumbs in another container on the other side of the seasoned eggs.
- Start heating up the cooking oil in a large frying pan on medium high heat.
- DO NOT get oil too hot-- but hot enough so that it will cook the meat quickly without burning either the meat or the oil.
- After removing the wax paper from each side of the meat, dip each piece of meat in the eggs, then the flour, then the eggs again, then the breadcrumbs.
- Fry until golden brown on each side.
- Place each piece of cooked meat in the oven using paper towel pieces to separate the pieces from each other.
- When finished cooking serve with slices or wedges of fresh lemon.
- NOTE** This meat dish is traditionally served with either pomme frits (french fries) or home fried potatoes and salad.
- I find it is good with most side dishes.
- It is such a favorite in our home that family members fight over the leftover pieces eating them cold right from the refrigerator.
Nutrition Facts : Calories 1134.4, Fat 65.9, SaturatedFat 10.1, Cholesterol 261.5, Sodium 2932.1, Carbohydrate 88.4, Fiber 4.7, Sugar 3.7, Protein 45.2
CHICKEN AND CARAWAY SCHNITZEL WITH BUTTERMILK SPAETZLE
Similar to gnocchi, buttery German spaetzle are pasta-like dumplings. Unlike gnocchi, they come together in just about 15 minutes-just enough time to marinate this chicken before frying it.
Provided by Donna Hay
Categories Chicken Fry Kid-Friendly Quick & Easy Dinner Buttermilk Small Plates
Yield 4 Servings
Number Of Ingredients 20
Steps:
- Using a meat mallet, pound the chicken thighs to 1/4" thick. Place the garlic, paprika, caraway seeds, wine, salt and pepper in a medium bowl and mix to combine. Add the chicken and toss to combine. Refrigerate for 15 minutes to marinate.
- To make the spaetzle, place the flour, eggs, buttermilk and salt in a large bowl and whisk to combine. Bring a large pot of salted water to a boil. In batches, push spoonfuls of the batter through the holes of a colander into the boiling water to make small dumplings. Cook for 1 minute or until the spaetzle rises to the surface. Remove with a slotted spoon and set aside. Repeat with the remaining batter. Keep spaetzle warm.
- Place the flour, salt and pepper in a medium bowl and mix to combine. Place the eggs and buttermilk in a separate bowl and whisk to combine. Place the breadcrumbs in a third bowl. Dust the marinated chicken with the flour, dip into the egg mixture and press into the breadcrumbs to coat.
- Pour oil into a large frying pan to a depth of 1" and heat over high heat. Cook the chicken in batches, turning, for 3-4 minutes or until golden and cooked through. Drain on paper towels, set aside and keep warm.
- Heat another large frying pan over high heat. Add the butter and cook for 3-4 minutes or until it starts to foam. Add the sage and cook for 1 minute. Add the spaetzle and toss to coat. Divide the schnitzels between serving plates, top with the spaetzle mixture and serve with lemon wedges.
PORK SCHNITZEL WITH RED CABBAGE
Experience the delicious flavor of our Pork Schnitzel with Red Cabbage. Sweet, savory and tangy worlds collide in this Pork Schnitzel with Red Cabbage recipe made with brown sugar and spicy brown mustard.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425°F.
- Spray baking sheet with cooking spray. Whisk egg and 1 Tbsp. mustard in shallow dish until blended. Empty coating mix onto plate. Dip chops, 1 at a time, into egg mixture, then coating mix, turning to evenly coat both sides of each chop with each ingredient; place on prepared baking sheet. Discard any remaining coating mix from plate.
- Bake 10 min. or until chops are done (145°F), removing chops from oven when done and covering to keep warm.
- Meanwhile, cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add cabbage and shallots to reserved drippings; cook and stir 4 min. Add chicken broth, vinegar, sugar, bacon and remaining mustard; stir until blended. Cook 6 to 8 min. or until cabbage is crisp-tender, stirring frequently.
- Serve chops with cabbage mixture.
Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 740 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 12 g, Protein 32 g
CARAWAY PORK CHOPS AND RED CABBAGE
"My husband loves cooked red cabbage. This is my spin on a savory one-skillet supper that my 18-year-old son also enjoys. I serve it with mashed potatoes." -Judy Rebman, Frederick, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Season pork chops with 1 teaspoon caraway seeds, chicken seasoning and brown sugar. In a large nonstick skillet coated with cooking spray, brown chops in oil. Remove and keep warm., Add the cabbage, apple, onion, water, vinegar, salt, bouillon granules and remaining caraway seeds to the skillet. Cover and cook over medium heat for 10 minutes, stirring occasionally., Place chops over cabbage mixture; top each with 1 tablespoon apple jelly. Cover and cook 10-12 minutes longer or until meat is tender.
Nutrition Facts : Calories 319 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 523mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
PORK CHOPS WITH CARAWAY CABBAGE
Pork and cabbage naturally bring out the best flavors in each other. Each fall, my family request this hearty skillet supper.-David Frame, Waxahachie, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, brown pork chops in oil; drain. Sprinkle with pepper; remove and keep warm. , In same skillet, saute onion in butter for 1-2 minutes or until tender. Add the cabbage, garlic, vinegar, caraway and salt; cook, stirring occasionally, until cabbage wilts. Add chops to the skillet. Cover and simmer for 15-17 minutes or until meat is tender. Serve immediately.
Nutrition Facts :
PORK SCHNITZEL WITH NOODLES AND BROWNED CABBAGE
Cooking Light Magazine, Jan/Feb, 07 issue. I have had this saved for a special occasion and the night before the inauguration of the 'Cafe Ponce' we had this meal. It was also to try it out for the newer menu. The meal was scrumptious! Absolutely delicious!
Provided by Manami
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- NOODLES:.
- Cook noodles according to package directions, omitting salt and fat.
- Drain.
- Combine noodles and sour cream in a large bowl, tossing well to coat.
- Just before serving add chopped fresh parsley leaves.
- CABBAGE:.
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
- Add cabbage, onion, sugar, 1/2 teaspoon salt, and 1/8 teaspoon pepper to pan & smidgen of crushed red pepper flakes(if using); cook 6 minutes or until cabbage is wilted, stirring occasionally.
- Add caraway seeds, if using (they are strong so use sparingly).
- Add broth; cook 6 minutes or until cabbage is lightly browned.
- Stir cabbage mixture into noodle mixture.
- Wipe pan clean with a paper towel.
- PORK:.
- Cut pork crosswise into 12 (1-inch-thick) pieces.
- Place each piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
- Sprinkle pork evenly with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper, and crushed red pepper flakes if using.
- Place flour in a shallow dish.
- Place egg whites in a shallow dish.
- Place breadcrumbs in a shallow dish.
- Dredge 1 pork cutlet in flour.
- Dip in egg whites; dredge in breadcrumbs.
- Repeat with remaining pork, flour, egg whites, and breadcrumbs.
- Heat 1 teaspoon oil in large nonstick skillet coated with cooking spray over medium heat; add 4 pieces pork to pan.
- Cook 3 minutes on each side or until pork is lightly browned and done.
- Remove pork from pan.
- Repeat procedure twice with remaining 2 teaspoons oil and pork.
- Serve with cabbage/noodle mixture, & lemon wedges.
Nutrition Facts : Calories 421.5, Fat 14.4, SaturatedFat 4, Cholesterol 89, Sodium 854.2, Carbohydrate 39.6, Fiber 4.5, Sugar 8.1, Protein 33.1
CHICKEN, VEAL, OR PORK SCHNITZEL WITH RED CARAWAY CABBAGE
Steps:
- If using chicken, butterfly each chicken breast and place between wax paper. For pork, place chops several inches apart between wax paper. For veal, if you have large, thin-cut pieces from the butcher, use as is. If the veal is more than 1/4 inch thick, place it between wax paper. Pound the meat until very thin using a small heavy skillet or mallet.
- Season the meat with salt and pepper and dust in flour. Beat the eggs and milk or cream in a large shallow dish. Combine the bread crumbs with the nutmeg and more salt and pepper and place on a large plate. Coat the meat in egg, then in crumbs. Heat a large nonstick skillet over medium to medium-high heat with just enough oil in it to thinly coat the bottom of the pan. When the oil gets wavy looking, add the meat in a single layer and cook until golden on each side, 3 minutes each. Transfer the meat to a plate and repeat, if necessary. Reserve the cooked schnitzel under a loose foil tent.
- Meanwhile, heat a second, deep, large nonstick skillet over medium-high to high heat. Add about 2 tablespoons of the vegetable oil or light olive oil (twice around the pan). Add the onions, apples, and cabbage. Season the mixture with salt, pepper, and the caraway seeds. Toss and sear the mixture for 5 minutes, then add the vinegar, brown sugar, and Worcestershire and toss to coat and combine the cabbage evenly. Reduce the heat a bit and keep the cabbage going until the meat is all cooked.
- Serve the schnitzels with the lemon wedges and a pile of seared red cabbage with caraway alongside.
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