Transylvania Pork Schnitzel Recipes
PORK SCHNITZEL WITH SAUCE
Whenever I serve this pork schnitzel, people always ask for the recipe. German-style schnitzel is usually made with veal. I substituted pork to save money without sacrificing flavor. -Diane Katzmark, Metamora, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- Flatten meat to 1/2-in. thickness. In a shallow dish, combine the flour, seasoned salt and pepper. In another shallow bowl, combine egg and milk. Place bread crumbs and paprika in a third shallow dish. Coat meat with flour; dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes., In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm. , In the same skillet, stir in 1/3 cup broth, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets. If desired, garnish with dill.
Nutrition Facts :
TRANSYLVANIA PORK SCHNITZEL
There is nothing more delicious than a schnitzel of pork, chicken, or veal. So very tender and juicy. The Transylvania Club of Kitchener Ontario claims their secret is the mixture of day old bread crumbs purchased at local bakeries , from croissants to rye bread. This recipe is from the "Company's Coming Cookbook, Cooking at...
Provided by Shirley Murtagh
Categories Pork
Time 18m
Number Of Ingredients 11
Steps:
- 1. Pound chops with mallet or rolling pin to 1/4 inch thickness. Sprinkle with salt and pepper.
- 2. Combine next four (4) ingredients in a small cup.
- 3. Place flour mixture, egg and bread crumbs in separate bowls.
- 4. Dredge chops in flour, dip into egg, coat with bread crumbs.
- 5. Heat 1 Tbsp of cooking oil per chop in a large frying pan on medium high heat.
- 6. Cook chops four (4) minutes per side until browned. Repeat with remainder of cooki8ng oil and chops
- 7. garnish with three (3) remaining ingredients
- 8. Serves 6
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