Slitheringsnakewich Recipes

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SCHNITZEL SANDWICHES



Schnitzel Sandwiches image

Provided by Food Network Kitchen

Time 1h40m

Yield 8 sandwiches

Number Of Ingredients 12

1 cup all-purpose flour
Kosher salt and freshly ground pepper
2 large eggs
1/2 cup milk
2 cups breadcrumbs
2 teaspoons caraway, poppy, sesame or fennel seeds (or a combination)
8 pork, turkey or chicken cutlets (about 1 1/2 pounds)
cup extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
8 pretzel rolls, split
Sliced pickles, sliced red onion, lettuce leaves and/or spicy brown mustard, for topping

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.

SLITHERING SNAKE ROLL



Slithering Snake Roll image

There's nothing sinister about this snake. It's filled with meat, sweet red pepper and cheese. You can paint the pizza dough any color or leave it plain.-Jaclyn Scanlan, Dayton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 12

1 medium sweet red pepper
1/2 pound fresh chorizo, casings removed, or bulk spicy pork sausage
1/2 pound ground beef
1 small onion, chopped
2 garlic cloves, minced
1 loaf (1 pound) frozen pizza dough, thawed
2 cups shredded Monterey Jack cheese
FOR DECORATION:
1 large egg, lightly beaten
Green food coloring, optional
2 tablespoons sesame seeds
2 slices ripe olive

Steps:

  • Preheat oven to 350°. Cut one small strip of red pepper and reserve; chop remaining pepper. In a large skillet over medium heat, cook chorizo, beef, pepper, onion and garlic, crumbling meat, until no longer pink; drain., Roll dough into a 14x12-in. rectangle. Spread beef mixture lengthwise in middle of dough; sprinkle with cheese. Wrap dough around beef-cheese mixture. Pinch seam to seal; tuck ends under. Place seam side down on a parchment-lined 15x10x1-in. baking sheet, and form into a snake shape. Whisk egg and, if desired, food coloring. Paint snake with egg wash; sprinkle with sesame seeds. Decorate with two ripe olive slices for eyes and reserved red pepper strip for a tongue., Bake until edges are golden brown, 30-35 minutes. Cool 10 minutes before slicing.

Nutrition Facts :

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