Does anyone have a delicious recipe for schnitzel?!
schnitzel
4 butterfly pork chops
1 teaspoon salt
3/4 teaspoon pepper
3/4 teaspoon paprika
1/4 cup flour
1/2 cup breadcrumbs
1/2 cup Butter Flavor Crisco
2 eggs, beaten
Directions
1Wash meat and dry on paper towel.
2Beat meat until doubled in size with meat beater.
3Season with salt, pepper, and paprika.
4Dip in flour, then beaten eggs and in the bread crumbs.
5Heat butter crisco in large skillet and place schnitzel in pan.
6Brown well on both side in pan on medium heat for abut 15 to 20 munutes.
GYPSY SCHNITZEL
6 veal scallopini, pounded very thin
salt and pepper
1 egg, lightly beaten
1 cup dry breadcrumbs, unseasoned
2 tablespoons vegetable oil
2 tablespoons margarine or butter
2 onions, peeled and sliced
2 green bell peppers, seeded and cut into thin rings
2 red bell peppers, seeded and cut into thin rings
1 cup beef broth
1/2 lb mushrooms, sliced
1/4 cup whipping cream
1 tablespoon flour
Directions
1If your meat isn't very thin, pound it until it is; sprinkle both sides lightly with salt and pepper.
2Have ready beaten egg in one bowl, bread crumbs in another.
3Dip veal into egg, let excess drip off, then dip in bread crumbs; set on a rack.
4Heat oil and butter together in a large frying pan over medium heat.
5Saute veal until golden on both sides, about 15 minutes total.
6Remove to a serving platter and keep warm.
7Add onions to the skillet (you may need to add a little extra oil) and saute until limp but not brown; then add pepper rings, beef broth and mushrooms.
8Cook until vegetables are tender.
9Combine cream and flour, and stir this into vegetables.
10Heat until thickened, then pour over veal and serve immediately.
Chicken Schnitzel
2 large eggs
1 clove garlic, minced
1/2 teaspoon minced fresh parsley
coarse salt
ground pepper
1 cup fresh breadcrumbs(made from 3 slices white bread)
1/2 cup grated parmesan cheese
4(6ounce) chicken cutlets, pounded to an even 1/4 inch thickness
4 tablespoons olive oil
1 tablespoon butter
1/4 cup dry white wine
1/2 cup chicken broth
1 tablespoon fresh lemon juice
Directions
1Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
2In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese.
3Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
4For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat.
5Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
6Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
7Wipe the skillet clean with paper towels.
8Heat butter until melted and add wine.
9Heat 30 seconds and stir in broth and lemon juice.
10Season with salt and pepper.
11Simmer 2 minutes.
12Pour broth mixture over cutlets and serve.
13Garnish with parsley and lemon slices.
Pork Schnitzel
4 thin-cut pork chops or butterfly pork chops
margarine
salt
pepper
1 egg, beaten
breadcrumbs
1 onion, sliced
Directions
1Pound pork chops very thin.
2Salt and pepper each chop.
3Dip in beaten egg.
4Dredge in bread crumbs.
5Put in frying pan with onion slices and saute in margarine, about 2 Tbsp at a time, to a golden brown on each side.
Lemon-Basil Chicken Schnitzel
1/2 cup dry breadcrumbs
1/4 freshly ground parmesan cheese
1 1/2 teaspoons dried basil or
2 tablespoons chopped fresh basil
salt and pepper
1 egg
2 tablespoons lemon juice
4-6 boneless skinless chicken breasts, patted dry
1 tablespoon butter
2 tablespoons vegetable oil
Directions
1Combine crumbs, cheese and seasonings in a shallow dish.
2In a large dish beat egg with lemon juice.
3Dip chicken pieces in egg mixture. Roll in crumb mixture and pat to ensure even layer of crumbs.
4Place on rack or wax paper.
5Heat butter and oil together in frying pan over medium heat.
6Add several peices of chicken at a time but do not crowd.
7Cook until golden on both sides, about 5 minutes per side.
8Remove to serving platter.
9Brown any remaining chicken pieces.
10Return all chicken to the pan.
11Cover and cook for 2 minutes more or until chicken feels springy to the touch.
BY PT
Answers: Here you are, some of the highest rating of schnitzel recipes i found for you.
schnitzel
4 butterfly pork chops
1 teaspoon salt
3/4 teaspoon pepper
3/4 teaspoon paprika
1/4 cup flour
1/2 cup breadcrumbs
1/2 cup Butter Flavor Crisco
2 eggs, beaten
Directions
1Wash meat and dry on paper towel.
2Beat meat until doubled in size with meat beater.
3Season with salt, pepper, and paprika.
4Dip in flour, then beaten eggs and in the bread crumbs.
5Heat butter crisco in large skillet and place schnitzel in pan.
6Brown well on both side in pan on medium heat for abut 15 to 20 munutes.
GYPSY SCHNITZEL
6 veal scallopini, pounded very thin
salt and pepper
1 egg, lightly beaten
1 cup dry breadcrumbs, unseasoned
2 tablespoons vegetable oil
2 tablespoons margarine or butter
2 onions, peeled and sliced
2 green bell peppers, seeded and cut into thin rings
2 red bell peppers, seeded and cut into thin rings
1 cup beef broth
1/2 lb mushrooms, sliced
1/4 cup whipping cream
1 tablespoon flour
Directions
1If your meat isn't very thin, pound it until it is; sprinkle both sides lightly with salt and pepper.
2Have ready beaten egg in one bowl, bread crumbs in another.
3Dip veal into egg, let excess drip off, then dip in bread crumbs; set on a rack.
4Heat oil and butter together in a large frying pan over medium heat.
5Saute veal until golden on both sides, about 15 minutes total.
6Remove to a serving platter and keep warm.
7Add onions to the skillet (you may need to add a little extra oil) and saute until limp but not brown; then add pepper rings, beef broth and mushrooms.
8Cook until vegetables are tender.
9Combine cream and flour, and stir this into vegetables.
10Heat until thickened, then pour over veal and serve immediately.
Chicken Schnitzel
2 large eggs
1 clove garlic, minced
1/2 teaspoon minced fresh parsley
coarse salt
ground pepper
1 cup fresh breadcrumbs(made from 3 slices white bread)
1/2 cup grated parmesan cheese
4(6ounce) chicken cutlets, pounded to an even 1/4 inch thickness
4 tablespoons olive oil
1 tablespoon butter
1/4 cup dry white wine
1/2 cup chicken broth
1 tablespoon fresh lemon juice
Directions
1Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
2In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese.
3Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
4For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat.
5Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
6Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
7Wipe the skillet clean with paper towels.
8Heat butter until melted and add wine.
9Heat 30 seconds and stir in broth and lemon juice.
10Season with salt and pepper.
11Simmer 2 minutes.
12Pour broth mixture over cutlets and serve.
13Garnish with parsley and lemon slices.
Pork Schnitzel
4 thin-cut pork chops or butterfly pork chops
margarine
salt
pepper
1 egg, beaten
breadcrumbs
1 onion, sliced
Directions
1Pound pork chops very thin.
2Salt and pepper each chop.
3Dip in beaten egg.
4Dredge in bread crumbs.
5Put in frying pan with onion slices and saute in margarine, about 2 Tbsp at a time, to a golden brown on each side.
Lemon-Basil Chicken Schnitzel
1/2 cup dry breadcrumbs
1/4 freshly ground parmesan cheese
1 1/2 teaspoons dried basil or
2 tablespoons chopped fresh basil
salt and pepper
1 egg
2 tablespoons lemon juice
4-6 boneless skinless chicken breasts, patted dry
1 tablespoon butter
2 tablespoons vegetable oil
Directions
1Combine crumbs, cheese and seasonings in a shallow dish.
2In a large dish beat egg with lemon juice.
3Dip chicken pieces in egg mixture. Roll in crumb mixture and pat to ensure even layer of crumbs.
4Place on rack or wax paper.
5Heat butter and oil together in frying pan over medium heat.
6Add several peices of chicken at a time but do not crowd.
7Cook until golden on both sides, about 5 minutes per side.
8Remove to serving platter.
9Brown any remaining chicken pieces.
10Return all chicken to the pan.
11Cover and cook for 2 minutes more or until chicken feels springy to the touch.
BY PT
INGREDIENTS
2 pounds veal
1 cup all-purpose flour
4 eggs
1 tablespoon vegetable oil
salt and pepper to taste
4 cups bread crumbs
1/8 cup oil for frying
DIRECTIONS
Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.
6 ounces pork tenderloin
1 cup flour
1 cup corn oil
3 ounces chopped onion
3 ounces sliced mushrooms
1 ounce red wine
1/2 ounce sour cream
3 ounce brown gravy
1 teaspoon Worcestershire sauce
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
I sometimes add Parmesan cheese to the bread crumbs - be careful when you cook it though as it will burn more easily.
I always make my own parmigiana sauce using fresh tomatoes.
YUMmmmmmmmmmmmmm