Minced Meat Schnitzel Sage Recipes

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AUTHENTIC GERMAN SCHNITZEL (SCHWEINESCHNITZEL)



Authentic German Schnitzel (Schweineschnitzel) image

Learn how to make that perfectly crispy breaded Schnitzel you know and love from your favorite German restaurants!

Provided by Kimberly Killebrew

Categories     Main Course

Time 16m

Number Of Ingredients 6

4 boneless pork steaks or chops, (to make Austrian Wienerschnitzel use thin veal cutlets)
salt and freshly ground black pepper
1/2 cup all-purpose flour combined with 1 teaspoon salt
2 large eggs, lightly beaten
3/4 cup plain breadcrumbs
Oil for frying (use a neutral-tasting oil with a high smoke point)

Steps:

  • Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
  • Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
  • Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it.
  • Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
  • Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. Serve with German Spaetzle (see recipe for Homemade German Spaetzle), French fries, or German potato salad, and with a fresh leafy green salad.
  • Be sure to also try the popular Jägerschnitzel version!

Nutrition Facts : Calories 376 kcal, Carbohydrate 26 g, Protein 35 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 171 mg, Sodium 244 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BEEF SCHNITZEL



Beef Schnitzel image

Make and share this Beef Schnitzel recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time 30m

Yield 5 serving(s)

Number Of Ingredients 9

5 minute steaks, thinly cut
2 ounces all-purpose flour
2 teaspoons paprika
salt and pepper
2 eggs, lightly beaten
9 ounces dried breadcrumbs
5 teaspoons butter
5 teaspoons olive oil
1 lemon, cut into wedges to serve

Steps:

  • Stretch a piece of plastic wrap over a chopping board; lay the steaks on top of plastic wrap; put another piece of plastic wrap on top. Use a rolling pin to bash the steaks until they are really flat and thin.
  • Mix the flour and paprika with some salt and pepper on a plate.
  • Put the egg and breadcrumbs on two separate plates.
  • Dip the steaks in the flour first, then the egg, then the breadcrumbs.
  • Heat 1 teaspoon butter and 1 teaspoon oil in a large frying pan.
  • Cook one of the schnitzels for about 1 minute on each side until the breadcrumbs are golden and crispy.
  • Repeat steps 4,5, and 6 for the other schnitzels.
  • Serve with lemon wedges, salad and coleslaw.

Nutrition Facts : Calories 524.5, Fat 28.3, SaturatedFat 10.8, Cholesterol 124.2, Sodium 475.3, Carbohydrate 47.2, Fiber 3.2, Sugar 3.7, Protein 20.1

NITKO'S CHICKEN SCHNITZEL WITH SAGE, ROSEMARY AND GARLIC



Nitko's Chicken Schnitzel With Sage, Rosemary and Garlic image

This is meal I made yesterday having nothing but chicken fillets at home (all other is always somewhere). I did not have much time so I have marinated schnitzels for just 30 minutes; it should be more, but anyway, there were nice. Serve with "rizi-bizi" (see on Zaar). This is how it goes:

Provided by nitko

Categories     Chicken Breast

Time 20m

Yield 1 portions, 1 serving(s)

Number Of Ingredients 10

150 g boneless skinless chicken breasts
3 tablespoons olive oil
5 g salt
1 g fresh sage (fresh leave)
2 g fresh rosemary (fresh leaves)
1 teaspoon lemon juice (fresh squeezed juice)
3 g garlic (or 1 clove)
4 g pepper (mixed peppercorns, freshly grounded)
1/2 teaspoon flour (all purpose)
4 tablespoons water

Steps:

  • You should get three nice schnitzels out of 150 g chicken breasts. Beat them into thin schnitzels. Season them with salt and pepper.
  • Put them into a plate, pour over olive oil and lemon juice. Cut garlic into 5 pieces, cut rosemary leaves and sage leave (do it (sage and rosemary) with hand not knife). Mix all ingredients and leave to marinate up to 3 hours.
  • Heat the pan (best Teflon one). Remove schnitzels from marinade and save the marinade.
  • Fry schnitzels until gold (you can pour some of the olive oil from marinade on schnitzels while frying), remove them and pour what is left from marinade into the pan (including garlic, rosemary and sage).
  • Fry garlic just 1 minute, add flour, stir and add water.
  • Deglaze meat juices until water evaporates to half and pour over schnitzels and rizi-bizi or rice; or whatever you are serving with.

Nutrition Facts : Calories 549.5, Fat 42.8, SaturatedFat 6.3, Cholesterol 87, Sodium 2040.3, Carbohydrate 6, Fiber 1.9, Sugar 0.2, Protein 35.6

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