PARMAGIANA
This Italian flavored schnitzel topping is perfect for kids and adults alike. It's almost like a pork pizza. The marinara sauce and melted mozzarella is a perfect topping.
Provided by Corinne Vail
Categories Main Dish
Time 28m
Number Of Ingredients 4
Steps:
- Mix mozzarella and parmesan cheese together.
- Take a prepared schnitzel and place on metal oven pan.
- On top of schnitzel put marinara sauce and cheese mixture.
- Bake in 400 degree oven until cheese is melted and starting to brown (about 8 minutes).
- Serve immediately with side salad and bread.
Nutrition Facts : Calories 760 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 270 milligrams cholesterol, Fat 46 grams fat, Fiber 2 grams fiber, Protein 60 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1 Schnitzel, Sodium 1480 milligrams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
SWISS CHEESE SCHNITZEL
Perk up some pork steaks with this yummy Swiss-style recipe
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Whizz the bread in a food processor until fine. Mix breadcrumbs and cheese together, tip onto a large plate, then season. Dip the pork in the egg, then press both sides into the breadcrumb mixture to coat all over.
- Heat the oil in a large non-stick frying pan and fry the steaks for 3-4 mins on each side until cooked through. Serve with a crisp salad or try the Swiss-style salad, below.
Nutrition Facts : Calories 427 calories, Fat 19 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 46 grams protein, Sodium 1.03 milligram of sodium
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.
SWISS PORK SCHNITZU (SCHNITZEL)
The article I got this from (in and old magazine at the Doc's office, don't remember which one, I browsed through at least a dozen while waiting) said that this is a typical Swiss dish cooked in many homes for family dinners.
Provided by Annacia
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
- Set out 3 shallow bowls. One with a mixture of the flour, salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs and paprika.
- Heat the oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
- Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
- Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
- Serve the cutlets with the sauce, and lemon slices if you like. .
PORK SCHNITZEL WITH SAUCE
Whenever I serve this pork schnitzel, people always ask for the recipe. German-style schnitzel is usually made with veal. I substituted pork to save money without sacrificing flavor. -Diane Katzmark, Metamora, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- Flatten meat to 1/2-in. thickness. In a shallow dish, combine the flour, seasoned salt and pepper. In another shallow bowl, combine egg and milk. Place bread crumbs and paprika in a third shallow dish. Coat meat with flour; dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes., In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm. , In the same skillet, stir in 1/3 cup broth, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets. If desired, garnish with dill.
Nutrition Facts :
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PERFECT PORK SCHNITZEL RECIPE - CHRISTINA'S CUCINA
From christinascucina.com
5/5 (48)Total Time 30 minsCategory Main CoursesCalories 613 per serving
- Pound the chops in between sheets of parchment or waxed paper until at least double in size. Original size on left/top, after pounding on right/bottom. Sprinkle a little salt on each side.
- Take about 1/2 a cup or 2 oz of breadcrumbs and put them in a large flat bowl or tray. Add about 1/8th tsp each of thyme, parsley and herbes de provence and a little salt and pepper. Mix together.
- FLOUR: Next, prepare a plate/tray with some all-purpose flour in which to dredge the meat. Just start with about 1/3 cup as whatever is leftover will have to be thrown away. I love these trays.
- EGG: Put the beaten egg and water in large flat bowl/tray that will accommodate the beaten pork cutlets.
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