Garlicschnitzel Recipes

VANJA'S GARLIC SCHNITZEL

Steps:

• Pat dry schnitzel pieces; lay on parchment lined cutting board
• Using a meat tenderizer, pound surface of each schnitzel evenly till double in surface area
• Prepare dredging pan with flour and seasonings; carefully dredge each schnitzel with flour mixture until complete coated and set aside
• When all are dredged, clean work area and prepare for frying
• In a heavy skilled, heat a mixture of butter and olive oil on medium high heat; test readiness with a drop of water: if it sizzles, time to fry the schnitzel
• Do not overcrowd the pan; place 3-4 schnitzels in at a time, depending upon size
• Fry 2 minutes per side, or until golden in colour; set aside to drain on paper towel
• Fry remaining schnitzel in the same manner
• Remove all grease from pan and return to heat set at medium; add butter and garlic and sauté for 30 seconds to 1 minute
• Add 1 cup of water to deglaze the pan; once the pan is deglazed and most water evaporated, add flour and cook, stirring constantly into a paste or a roux
• Add the remaining 2 cups of water slowly, stirring and cooking, until desired thickness in gravy is achieved
• Season to taste
• Place set aside schnitzel gently into garlic gravy; heat together at low simmer for 10-15 minutes to meld flavours
• Serve on a bed of fresh noodles or mashed potatoes with a crisp green salad on the side

WIENERSCHNITZEL

Steps:

• Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
• In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
• Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

GARLIC SCHNITZEL

Steps:

• Place unpounded pork cutlets in casserole pan, trying to not overlap meat. Use a garlic press to evenly distribute garlic over each piece of meat, and pour enough milk over the top to cover the meat and garlic. Let it sit in your refrigerator for at least an hour, or overnight for best flavor.
• Remove meat carefully, trying to keep garlic pieces on top, and put them into plastic wrap or storage bag to pound garlic into the pork with the flat side of a meat tenderizer. (Using a plastic bag helps keep the garlic in place and allows the meat to stretch). When removing the pounded pork, sprinkle both sides with salt or seasoned salt, and put onto a large plate.
• Prepare the breading step by tearing 2 square sheets of aluminum foil for the flour and breadcrumbs, and froth 2-3 eggs in large, flat bowl (or pie pan). Add some salt to the egg mixture. In an assembly line style, place aluminum foil square of flour (about 1-2 cups), then the bowl of mixed eggs, and finally the bread crumbs (2 cups). Have a large plate or cookie sheet ready to place the breaded meat. Dip the pounded, salted pork into the flour (shaking off excess), then into egg, and using a fork, lift out of the egg mixture and let excess egg drip off, and place into breadcrumbs. The foil is good to use, so that you can lift the sides to shake on the breadcrumbs without using your fingers. Throw away the leftover flour and breadcrumbs with the foil.
• Heat oil in deep frying pan, making sure the oil is at least 1 inch thick in pan. Oil is ready when you drop a bread crumb into it, and it fizzes up to the top. Fry the meat on each side (about 2 minutes each side) until golden brown and place onto plate lined with paper towels.
• For the special "tarter sauce," mix equal amounts of mayonaise and sour cream, and squirt some mustard into it. You can add salt and pepper to taste, too. This is a great dip for the garlic Schnitzel. Enjoy!