What Is Schnitzel Recipe 465

SCHNITZEL

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.

SCHNITZEL, WIENER-STYLE

Steps:

• Fill a high-sided saute pan with the butter and oil and heat to 350 degrees F.
• Pound out the pork cutlets between 2 pieces of plastic wrap until they are 1/4-inch thick. Sprinkle with salt and pepper. Set up a dredging station with the flour, eggs and panko in 3 separate bowls. Dredge the cutlets first in the flour, shaking off any excess, followed by the egg and panko.
• Carefully slip the cutlets into the oil and shallow fry until golden brown. Drain on paper towels and serve immediately with Braised Red Cabbage. Garnish with lemon wedges.
• Combine the cabbage, vinegar, spices, onions and bay leaves in a glass bowl. Cover the surface with plastic wrap and weigh down with heavy cans. Marinate for 2 hours in the refrigerator, keeping any liquid that's released.
• In a Dutch oven, saute the bacon until it begins to crisp and the fat is rendered. Remove the bacon with a slotted spoon and reserve. Add the red cabbage mixture plus 1 cup water and cook over medium heat until the cabbage is soft, 45 minutes to 1 hour, stirring regularly.
• Whisk together the cornstarch and 2 tablespoons water in a small bowl until it looks like heavy cream. Add to the cabbage mixture and boil until thickened, about 2 minutes. Return the bacon to the pan, season with salt and pepper and serve.

WIENER SCHNITZEL WITH SAUCE

Steps:

• Slice pork into eight 1"-thick pieces.
• Pound each piece with a meat mallet to about 1/4" thickness.
• Season with salt and pepper.
• Place flour, eggs, and bread crumbs into three separate shallow dishes.
• Dredge each medallion first in flour, then in eggs, and finally in bread crumbs.
• Place breaded pork on a baking sheet or plate.
• Heat oil and 3 T. butter in a large saute pan over medium-high heat.
• Saute pork until golden brown, 2-3 minutes on each side.
• Remove from pan and keep warm in a 200° oven.
• Deglaze pan with wine; add lemon juice and simmer 3 minutes.
• Add heavy cream and simmer until reduced by half, about 1 minute.
• Off heat, whisk in butter 2 T. at a time.
• Stir in parsley; spoon sauce over medallions.
• Serve with lemon wedges.

PORK SCHNITZEL WITH SAUCE

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.

GRANNY'S GERMAN SCHNITZEL RECIPE

Steps:

• Trim meat of any unwanted fat (if desired). Lay the pork or veal chops out on a countertop between two layers of plastic wrap. Pound out chops until 1/4 inch thick. Season with salt and pepper.
• Spread flour out into a shallow dish. In another shallow dish, whisk eggs together with lemon juice. In a third shallow dish, spread out bread crumbs.
• Pour about 1/4 inch of vegetable oil into a large deep skillet. Bring oil to 350 degrees F.
• Dredge chops into flour to coat, then immediately dip into eggs to coat, followed by bread crumbs to coat.
• Place chops into the hot oil and fry 3 to 4 minutes. Work in batches if needed based on size of pan. Chops shouldn't be crowded.
• Gently flip over and cook for an additional 3 to 4 minutes on the other side until chop reaches a minimum internal temperature of 145 F and is browned and crisp.
• Serve hot with lemon slices.

HOMEMADE SCHNITZEL

Steps:

• Pound the pork tenderloin until it is flat. Dredge in flour and pan fry in corn oil, browning both sides. Remove the schnitzel from the pan. Add chopped onion and mushrooms to the pan, and then saute. To finish, add red wine, Worcestershire sauce, sour cream, and brown gravy. Place on serving dish and top with sauce from pan.

SCHNITZEL

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.

WIENER SCHNITZEL

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.