PAPRIKA CHICKEN SCHNITZEL WITH FRIED EGGS (HOLSTEIN)
This past holiday season I visited Vienna for the first time with my mom, brother and husband. We all had our fill of schnitzel. Back home, I combined elements from a few versions and a twist or 2 of my own. This dish can be made with veal, chicken or pork cutlets.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 200 degrees F. Place a baking sheet in oven to keep cooked cutlets crisp.
- Butterfly the chicken breast pieces across the breast but not all the way through, open the meat up and set into a plastic food storage bag or 2 pieces waxed paper. Gently pound out each piece into very thin, large cutlets. Pile cutlets on a plate and season with salt and pepper.
- Arrange a station for breading: flour, 2 beaten eggs, bread crumbs mixed with paprika, parsley and the zest of a lemon.
- Heat just enough oil to coat the bottom of a large nonstick skillet over medium to medium-high heat.
- Bread 2 cutlets in flour, then egg, then bread crumb mixture and cook 2 to 3 minutes on each side, transfer to oven, add a bit more oil, if necessary, and repeat. Keep the cooked cutlets hot in the warm oven. Wipe pan clean, add 1 tablespoon extra-virgin olive oil heat then add roasted red peppers, season with salt and pepper and wilt them 4 to 5 minutes.
- While cutlets are in oven and peppers are cooking up, heat 1 tablespoon of butter in a medium skillet over medium heat. Add 4 eggs and fry to desired doneness, season with salt and pepper.
- Arrange some lettuce on each dinner plate, top with 1 cutlet, and some of the lemon juice over top. Arrange some roasted red pepper strips, 2 anchovy fillets, 1 tablespoon capers and a fried egg, sunny-side up or over easy on top of the cutlets. Serve with lemon wedges.
PORK SCHNITZEL
Steps:
- Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.
- 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. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
- Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
- Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving.
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
PAPRIKA CREAM SCHNITZEL
Make and share this Paprika Cream Schnitzel recipe from Food.com.
Provided by Dee514
Categories Veal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix salt and paprika together.
- Cut veal into serving sized pieces.
- In a large heavy skillet, cook bacon till crisp.
- Remove cooked bacon and set aside.
- Add veal and onions to bacon drippings in skillet.
- Brown veal on both sides and cook onion till soft.
- Sprinkle with a mixture of salt and paprika.
- Remove skillet from heat.
- Pour the sour cream and tomato sauce over the meat, cover skillet and return to heat.
- Simmer over low heat for about 20 minutes.
- Garnish with reserved bacon pieces.
Nutrition Facts : Calories 240.3, Fat 22.4, SaturatedFat 10.9, Cholesterol 40.7, Sodium 1252.2, Carbohydrate 5.7, Fiber 0.7, Sugar 1.7, Protein 5
RAHMSCHNITZEL (GERMAN SCHNITZEL IN CREAMY MUSHROOM SAUCE)
I lived in Germany for 7 years and fell in love with Rahmschnitzel. Every recipe I found says to use dry white wine in the sauce. Every time I made it, something was missing. It wasn't that "Yep, I'm in Germany" taste. Then my beautiful wife had a Riesling one night and I used it. Now we're back in Germany!
Provided by Russ
Categories Veal Recipes
Time 1h5m
Yield 3
Number Of Ingredients 12
Steps:
- Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top. Marinade for 30 minutes, basting occasionally.
- Remove veal from lemon juice and pat dry.
- Preheat the oven to 200 degrees F (95 degrees C).
- Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.
- Melt butter in a large skillet over medium-high heat. Add veal and fry until evenly browned, 2 to 4 minutes per side. Pour in Reisling and cook for 2 more minutes.
- Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.
- Add mushrooms and chives to the liquid in the skillet; season with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir to combine and cook until mushrooms are soft, about 3 minutes. Remove from heat and immediately add cream. Mix thoroughly until you see no more white cream, but a consistently light brown sauce.
- Remove veal from the oven and cover with the mushroom-cream sauce.
Nutrition Facts : Calories 580.3 calories, Carbohydrate 25.7 g, Cholesterol 211.1 mg, Fat 39.7 g, Fiber 3.5 g, Protein 26.7 g, SaturatedFat 23.2 g, Sodium 1168.6 mg, Sugar 2 g
SCHNITZEL
The most celebrated schnitzels in Vienna feature a crisp golden crust that puffs dramatically around a thinly pounded veal cutlet (pork loin cutlets are an easy, inexpensive alternative to veal), allowing the meat to cook gently within. Head over to Germany and you are more likely to find schnitzel with a crust that adheres to the meat. Both versions can be fantastic. For an extra-puffy crust, brush the cutlets with vodka before breading them. The volatility of the alcohol produces steam that inflates the schnitzel as it fries. (Water or white vinegar will also work if you want to avoid using alcohol.) If you prefer a crust that adheres more closely to the meat, whack the cutlets with the back of a knife a few times after pounding them in Step 3 to create an uneven surface texture; dry the meat well on paper towels, and skip the vodka coating in Step 5.
Provided by J. Kenji López-Alt
Categories dinner, meat, project, main course
Time 8h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- With a chef's knife, cut the bread (including the crusts) into 1/2- to 1-inch cubes and spread on a baking sheet in a single layer. Set them out overnight until completely dry. Alternatively, place the baking sheet in a 200-degree oven until the bread is completely dry but not browned at all, turning and stirring occasionally, about 1 hour. Transfer dried bread to a mini chopper or food processor, and process until as fine as possible, about 1 minute.
- Transfer bread crumbs to a fine-mesh strainer set over a large bowl. Sift the fine crumbs into the bowl, leaving behind coarser crumbs. Discard the coarse crumbs, or process and sift again. (You can repeat this several times, but there are diminishing returns.)
- Working one at a time, place a cutlet between two sheets of parchment paper or in a heavy-duty zip-top bag. Pound with a flat mallet or the bottom of a skillet or saucepan, aiming at the thickest parts with the heel of the pan. The goal is to stretch the pork cutlets to about four times their original surface area (twice as wide, twice as long) with about 1/8-inch thickness. Do not pound so aggressively that the meat tears or frays. Transfer to a large plate or tray, season lightly with salt and pepper, and repeat with remaining cutlets.
- When ready to cook, heat oven to 225 degrees. Set up a breading station next to the stove with four rimmed baking sheets or dishes large enough to fit one cutlet with plenty of space around it. Leave the one farthest from the stove empty, add flour to the second, beaten eggs to the third, and the bread crumbs to the one closest to the stove. (It will seem like too many bread crumbs, and that is OK.)
- Add the vodka to a small bowl. Nearby, have a pastry brush, a clean kitchen towel, a timer, a large fork or thin slotted spatula, a large plate lined with paper towels, extra paper towels, a cooling rack set in a rimmed sheet pan, a fine-mesh fat skimmer in a small saucepan or heatproof bowl, and an instant-read thermometer.
- When ready to cook, heat the lard in a large wok, Dutch oven or deep, steep-walled sauté pan over medium-high until it registers 375 to 400 degrees on the instant-read thermometer. Adjust flame to maintain that temperature throughout the cooking process.
- Working one at a time, place a cutlet in the empty rimmed baking sheet. Brush the meat with vodka, completely covering both sides with a thin layer. Immediately transfer the cutlet to the flour. Gently shake the baking sheet. Then, using your fingertips, pick up the cutlet from one edge and flip it over. Shake the baking sheet again to coat the second side with flour. Pick up the cutlet with your fingertips, shake gently to knock off excess flour, then inspect to ensure that there is a thin, even layer of flour across the whole cutlet. If necessary, re-dredge it to cover up any un-floured spots, but be careful not to fold the cutlet, which can cause the flour to bunch.
- Lay the cutlet onto the eggs. Shake the baking sheet gently. Using your fingertips, pick up the cutlet from one edge and flip it over. Pick up the cutlet with your fingertips, allowing excess egg to drain for a few seconds, then inspect to ensure that the cutlet is thoroughly coated. If necessary, dip the cutlet back into the egg to cover any dry spots.
- Transfer the cutlet to the bread crumbs. Using your fingers, scoop crumbs from around the cutlet and pile them on top, completely covering the cutlet. Do not press on the crumbs or cutlet at any point. Shake the baking sheet for a few seconds. Then, using your fingertips, pick up the cutlet from one edge, flip it, and return it to the bread crumbs. Shake the baking sheet, then pick up the cutlet with your fingertips and gently shake off excess crumbs, being careful not to fold or crease the cutlet.
- Carefully lay the cutlet onto the hot fat, starting near you and draping it away from you to avoid accidentally splashing yourself with hot oil. As fast as you can, wipe your fingers clean on the kitchen towel. Then, start swirling the pan, allowing the fat to splash over and around the cutlet for exactly 30 seconds. Using the fork or a thin, slotted spatula, pick up the cutlet from one edge and carefully flip it, being careful not to splash hot fat. Continue to cook, swirling. The cutlet should start to puff and inflate. Keep cooking while swirling until the cutlet is golden brown and crisp, about 1 to 1 1/2 minutes.
- Using the fork or slotted spatula, pick up the cutlet from one edge and transfer to the paper towel-lined plate. Blot the top very gently with an extra paper towel, then transfer to the rack on the rimmed baking sheet and transfer to the oven to keep warm. Use the fine-mesh strainer to skim off the foam and remove as many stray bread crumbs from the fat as possible.
- Reheat the fat to 375 to 400 degrees and repeat Steps 7 to 11 for the remaining cutlets.
- Serve cutlets immediately with lemon wedges, lingonberry jam or cranberry sauce.
SHEET-PAN CRISPY PORK SCHNITZEL
Schnitzel is a way of preparing thin slices of meat by breading and frying them until crisp. While the popular Viennese dish is traditionally made with thinly pounded veal, here, pounded pork cutlets are breaded and baked on a sheet pan - rather than fried in a skillet - until golden for an easy weeknight meal. The key to perfectly brown breadcrumbs is the addition of a few dollops of mayonnaise, which helps the coating crisp up during baking. A tangy salad offers fresh and bright notes that balance the rich pork. Look for whole hearts of palm (cylinders rather than sliced) for their firmer texture; the vegetable has a delicate flavor similar to artichokes, with a crunchy-creamy consistency.
Provided by Kay Chun
Categories dinner, meat, main course
Time 40m
Yield 4 Servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Lightly grease a rimmed baking sheet.
- Separately place flour and eggs in two shallow bowls. Beat the eggs, then stir in the garlic. In a third shallow bowl, whisk 3 tablespoons of the oil with mayonnaise until well blended, then add breadcrumbs and mix with your fingers until there are no clumps, and oil is evenly distributed.
- Season pork with salt and pepper. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) and dredge in breadcrumbs, pressing to adhere. Transfer to the prepared baking sheet. Bake until golden and crispy, about 20 to 25 minutes. Season with salt and pepper.
- Meanwhile, in a large bowl combine the remaining 6 tablespoons oil, 2 tablespoons lemon juice from 1 lemon, capers, caper brine and parsley, and whisk until well blended. Season with salt and pepper. Add hearts of palm, celery and tomatoes and toss to evenly coat.
- Divide schnitzel and salad on 4 serving plates, cut the other lemon into wedges and serve alongside.
More about "paprikacreamschnitzel recipes"
PAPRIKA PORK SCHNITZEL | KEVIN IS COOKING
From keviniscooking.com
5/5 (6)Calories 342 per servingCategory Dinner, Main
- Trim any fat from the pork cutlets to prevent any curling when pan searing. Gently pound the pork loin cutlets between plastic wrap to get thinner and tenderize. Season both sides with salt, pepper and 1 teaspoon paprika. Dust with the flour to coat both sides. Set aside.
- In a skillet over medium-high heat add the oil. After a minute add the seasoned pork loin cutlets and quickly brown on both sides, about 2 minutes each side. Remove and set aside on a plate.
- Add the sliced mushrooms to the skillet and cook for a minute. Add the remaining teaspoon of paprika and stir to coat the mushrooms. Add the beef stock, stirring to scrape up and cooked bits in the pan and reduce liquid by half. Add the cream and cook for 2 minutes on low. Add the pork cutlets and accumulated juices back to the pan and turn to coat with reduced sauce. Serve with chopped parsley on top.
GERMAN PAPRIKA SCHNITZEL WITH BELL PEPPERS, ONIONS …
From thepaprikamonkey.com
Cuisine GermanCategory Main CourseServings 4
10 BEST PORK SCHNITZEL RECIPES | YUMMLY
From yummly.com
ZIGEUNER SCHNITZEL RECIPE | BALKANSCHNITZEL
From theomaway.com
JäGERSCHNITZEL {EASY HUNTER SCHNITZEL WITH MUSHROOM …
From bakeitwithlove.com
EASY WIENER SCHNITZEL RECIPE WITH PORK TENDERLOIN
From thespruceeats.com
HOW TO MAKE JUICY, CRISPY SCHNITZEL - KITCHN
From thekitchn.com
SMOKED PAPRIKA SCHNITZEL | RECIPE - KOSHER.COM
From kosher.com
EASY PORK SCHNITZEL RECIPE | THE RECIPE CRITIC
From therecipecritic.com
PORK SCHNITZEL WITH CREAMY PAPRIKA SAUCE - SAFEWAY
From safeway.ca
PORK SCHNITZEL RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
PORK SCHNITZEL WITH CREAMY MUSHROOM SAUCE | SUPERGOLDEN BAKES
From supergoldenbakes.com
PAPRIKA SCHNITZEL RECIPE - FREE RECIPES
From recipesmy.com
CRISPY PORK SCHNITZEL - SIMPLY DELICIOUS
From simply-delicious-food.com
SCHNITZEL WITH PAPRIKA SAUCE - THERESCIPES.INFO
From therecipes.info
HOMEMADE PAPRIKA CHICKEN SCHNITZEL: CRUNCHY AND TASTY
From thesouthafrican.com
SCHNITZEL MIT PAPRIKA-RAHM SAUCE (REZEPT) || "SCHNITZEL" WITH
From youtube.com
PAPRIKA SAUCE SCHNITZEL - THERESCIPES.INFO
From therecipes.info
PORK SCHNITZEL (GERMAN-STYLE SCHNITZEL) - THE WOKS OF LIFE
From thewoksoflife.com
PAPRIKA CREAM SCHNITZEL - RECIPE | COOKS.COM
From cooks.com
PORK SCHNITZEL RECIPE (BREADED CUTLETS) - COOK LIKE CZECHS
From cooklikeczechs.com
CLASSIC PORK SCHNITZEL - SEASONS AND SUPPERS
From seasonsandsuppers.ca
GERMAN HUNTER STYLE PORK SCHNITZEL WITH MUSHROOM GRAVY …
From thepaprikamonkey.com
PAPRIKA SCHNITZEL RECIPE | SPARKRECIPES - SPARKPEOPLE
From recipes.sparkpeople.com
EASY PORK SCHNITZEL RECIPE - GERMAN CLASSICS - RAMSHACKLE PANTRY
From ramshacklepantry.com
BEST PORK SCHNITZEL RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
PAPRIKA CREAM SCHNITZEL RECIPE
From recipeland.com
EASY PORK SCHNITZEL RECIPE | ONTARIO PORK
From ontariopork.on.ca
PAPRIKA RAHM SCHNITZEL – GOTHAM FOODIE
From gothamfoodie.com
PAPRIKASCHNITZEL (OR SCHNITZEL WITH BELL PEPPER) - RECIPE | COOKS.COM
From cooks.com
PAPRIKA CREAM SCHNITZEL - BIGOVEN.COM
From bigoven.com
PORK SCHNITZEL & MUSHROOM GRAVY (JäGERSCHNITZEL ... - HOUSE OF …
From houseofnasheats.com
PAPRIKA-SCHNITZEL WITH MUSHROOMS RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
PERFECT PORK SCHNITZEL RECIPE - CHRISTINA'S CUCINA
From christinascucina.com
PAPRIKA SCHNITZEL RECIPE | RECIPELAND
From recipeland.com
A SIMPLE PAPRIKA SCHNITZEL RECIPE - DECISIVE CRAVINGS
From decisivecravings.com.au
CRISPY CHICKEN SCHNITZEL RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
PAPRIKA SAUCE FOR SCHNITZEL - EASY RECIPE - YOUTUBE
From youtube.com
PORK SCHNITZEL & MUSHROOM GRAVY (JäGERSCHNITZEL) - THE SEASONED …
From theseasonedmom.com
PORK SCHNITZEL RECIPE - HOW TO FRY PERFECTLY - DESSERT FOR TWO
From dessertfortwo.com
HOME MADE IS EASY: PAPRIKASCHNITZEL / PAPRIKA SCHNITZEL RECIPE
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love