Schnitzel With Bavarian Seasoning Recipe 55

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.

JäGERSCHNITZEL - GERMAN SCHNITZEL WITH MUSHROOMS

Steps:

• Clean and cut the mushrooms in halves or quarters, depending on size.
• Cook mushrooms: Heat the butter in a pan and fry the mushrooms on medium-high heat for about 3 minutes or until they release their juices. Remove from the pan.
• Cook: Heat the oil in the same pan and cook the bacon cubes and the chopped onion until the onions are soft and golden. Return the mushrooms to the pan, add the vegetable broth, cream, and thyme leaves.
• Simmer: Add salt and pepper to taste, bring to a simmer and cook for about 10 -15 minutes or until the sauce has thickened.
• Adjust the taste with salt and pepper and sprinkle the chopped parsley on top.
• Tenderize meat: Dry the meat with kitchen paper. Pound between two sheets of plastic foil using a meat tenderizer or a heavy pan. The schnitzel should be about 6 mm/ ¼ inch thick after pounding.
• Sprinkle them generously with salt and pepper on both sides.
• Breading station: Place the flour and the dry breadcrumbs in two separate, large plates. Beat the eggs lightly in a shallow, wide bowl.
• Dip the meat pieces into the flour, coat on both sides, and shake off excess flour.
• Bread meat: Dip them in the beaten eggs, coating on both sides, and then coat them with the breadcrumbs. Press the breadcrumbs very lightly, shake off the excess and fry the schnitzel immediately.
• Heat enough clarified butter or vegetable oil in a large pan. The schnitzel should be able to swim lightly in it. The oil or clarified butter should be hot but not smoking or anything.
• Fry: Carefully place the schnitzel in the hot oil and fry them about 2-3 minutes on each side or until the coating is deep golden brown.
• Remove from the pan and place on paper kitchen towels to remove the excess fat. Serve immediately with the sauce.

PORK SCHNITZEL RECIPE

Steps:

• Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4" to 1/8" thick.
• Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.
• Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
• Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to paper towel lined plate. Cut into one to check doneness - juices should run clear. Serve with lemon wedges, or ranch for children.

AUTHENTIC GERMAN SCHNITZEL (SCHWEINESCHNITZEL)

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!

HOMEMADE SEASONING BLENDS

Steps:

• For each seasoning blend, combine all ingredients together and mix well. Store in air tight container and stir before using.
• Optional: For Jerk and Italian Seasoning Blends, place ingredients in a small food processor and process until finely ground. Store in an air tight container.

BAVARIAN SCHNITZEL

Steps:

• 1. Place the cutlets between 2 sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper.
• 2. Combine eggs and water in a small bowl; beat well with a wire whisk. Set aside.
• 3. Combine breadcrumbs, chopped parsley, and lemon zest in a shallow bowl; set aside.
• 4. Dredge the cutlets in flour; dip in the egg mixture, and coat with breadcrumb mixture. Chill at least 15 minutes.
• 5. Cook the cutlets in melted butter and vegetable oil in a large skillet over medium heat until browned on both sides. Garnish, if desired with lemon slices.

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.

WIENER SCHNITZEL

Steps:

• 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.

SCHNITZEL WITH BAVARIAN SEASONING RECIPE - (5/5)

Steps:

• In a wide, shallow bowl mix together the eggs and water to make an egg wash. In another bowl, combine the breadcrumbs and bavarian seasoning. Place the flour in the third bowl. Dip the pounded meat in the flour and turn to coat both sides. Procedd to the egg wash and dredge again ans finally dredge the veal in the breadcrum mixture. In a non-stick frying pan, melt the butter over medium high heat. When the butter is bubbling but before it browns, add 2 pieces of meat at a time. Cook until golden brown, shaking the pan occasionally to keep the cutlet from sticking. Gently flip the meat and lightly brown the other side. It usually takes 4-5 minutes per side. Keep warm in a 250 degree F oven on a cookie sheet until all the meat is cooked and ready to be served.