Chicken Veal Or Pork Schnitzel With Red Caraway Cabbage Recipes

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PORK, VEAL, OR CHICKEN SCHNITZEL



Pork, Veal, or Chicken Schnitzel image

I have read the other schnitzel recipes listed but none of them are made exactly the same as the way I was taught by a German GuestHouse (like a inn in Germany)Owner when we lived there 1975-1978. All the tradition schnitzels I ate while there were made with either veal or pork. Many Americans make it with Chicken Breasts. I make it most often that way as well since it is cheaper and tastes just as good. If using pork or veal cutlets use one in place of each chicken breast mentioned below.

Provided by CarrolJ

Categories     Chicken

Time 1h5m

Yield 1 serving(s)

Number Of Ingredients 8

1 boneless skinless chicken breast
1 well beaten egg
1/4 cup cold water
1 teaspoon black pepper
1 teaspoon salt
1/2 cup flour
1/2 cup plain breadcrumbs
1/4 cup cooking oil

Steps:

  • also requires: 2 large pieces of wax paper for each breast used 1 large baking pan or cooky sheet in a 200-250 degree oven for keeping meat hot while cooking successive pieces.
  • 1 piece of paper towel to put between layers of meat in the low hot oven to keep pieces from sticking together.
  • Place a piece of breast in between 2 large pieces of wax paper.
  • Using the smooth side of a meat tenderizer, pound until very thin.
  • (Turn over so that you can pound on both sides of the meat.) The breast will become very large and you will actually be able to get at least 2 large servings from each breast.
  • After pounding each piece of meat, place on a large serving plate without removing the wax paper and chill well in the refrigerator.
  • When ready to cook do the following-- Place the eggs in a glass pie pan with the water, salt, and pepper and mix well.
  • Place the flour in another container next to the seasoned eggs.
  • Place the bread crumbs in another container on the other side of the seasoned eggs.
  • Start heating up the cooking oil in a large frying pan on medium high heat.
  • DO NOT get oil too hot-- but hot enough so that it will cook the meat quickly without burning either the meat or the oil.
  • After removing the wax paper from each side of the meat, dip each piece of meat in the eggs, then the flour, then the eggs again, then the breadcrumbs.
  • Fry until golden brown on each side.
  • Place each piece of cooked meat in the oven using paper towel pieces to separate the pieces from each other.
  • When finished cooking serve with slices or wedges of fresh lemon.
  • NOTE** This meat dish is traditionally served with either pomme frits (french fries) or home fried potatoes and salad.
  • I find it is good with most side dishes.
  • It is such a favorite in our home that family members fight over the leftover pieces eating them cold right from the refrigerator.

Nutrition Facts : Calories 1134.4, Fat 65.9, SaturatedFat 10.1, Cholesterol 261.5, Sodium 2932.1, Carbohydrate 88.4, Fiber 4.7, Sugar 3.7, Protein 45.2

CHICKEN, VEAL, OR PORK SCHNITZEL WITH RED CARAWAY CABBAGE



Chicken, Veal, or Pork Schnitzel with Red Caraway Cabbage image

Categories     Bread     Sauce     Chicken     Pork     Side     Veal     Cabbage     Caraway

Yield 4 servings

Number Of Ingredients 16

2 pounds boneless, skinless chicken breast halves, or thin-cut boneless pork loin chops, or thin-cut boneless veal chops or cutlets (do not buy small scallops-size matters, here)
Salt and freshly ground black pepper
1/2 cup all-purpose flour
2 eggs beaten with a splash of milk or cream
2 cups plain bread crumbs
1 teaspoon freshly ground or grated nutmeg (eyeball it)
Vegetable oil or light-in-color olive oil, for frying, plus 2 tablespoons
Cabbage
1 red onion, thinly sliced
1 green apple, peeled and chopped
1/2 red cabbage, chopped (about 4 cups)
1 teaspoon caraway seeds
2 tablespoons red wine vinegar
2 tablespoons light or dark brown sugar
2 teaspoons Worcestershire sauce
1 lemon, cut into wedges

Steps:

  • If using chicken, butterfly each chicken breast and place between wax paper. For pork, place chops several inches apart between wax paper. For veal, if you have large, thin-cut pieces from the butcher, use as is. If the veal is more than 1/4 inch thick, place it between wax paper. Pound the meat until very thin using a small heavy skillet or mallet.
  • Season the meat with salt and pepper and dust in flour. Beat the eggs and milk or cream in a large shallow dish. Combine the bread crumbs with the nutmeg and more salt and pepper and place on a large plate. Coat the meat in egg, then in crumbs. Heat a large nonstick skillet over medium to medium-high heat with just enough oil in it to thinly coat the bottom of the pan. When the oil gets wavy looking, add the meat in a single layer and cook until golden on each side, 3 minutes each. Transfer the meat to a plate and repeat, if necessary. Reserve the cooked schnitzel under a loose foil tent.
  • Meanwhile, heat a second, deep, large nonstick skillet over medium-high to high heat. Add about 2 tablespoons of the vegetable oil or light olive oil (twice around the pan). Add the onions, apples, and cabbage. Season the mixture with salt, pepper, and the caraway seeds. Toss and sear the mixture for 5 minutes, then add the vinegar, brown sugar, and Worcestershire and toss to coat and combine the cabbage evenly. Reduce the heat a bit and keep the cabbage going until the meat is all cooked.
  • Serve the schnitzels with the lemon wedges and a pile of seared red cabbage with caraway alongside.

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