Vanjas Garlic Schnitzel Recipes

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PORK SCHNITZEL WITH SAUCE



Pork Schnitzel with Sauce image

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

2 pork cutlets (about 5 ounces each)
2 tablespoons all-purpose flour
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
1 large egg
2 tablespoons whole milk
1/4 cup dry bread crumbs
1/4 teaspoon paprika
1 to 2 tablespoons vegetable oil
SAUCE:
2/3 cup chicken broth, divided
1-1/2 teaspoons all-purpose flour
3 tablespoons sour cream
1/8 teaspoon dill weed
Salt and pepper to taste
Snipped fresh dill, optional

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 :

GARLIC SCHNITZEL



Garlic Schnitzel image

This is the best "Wiener Schnitzel" recipe that I learned from my Hungarian mother-in-law. It is served with mustard "tartar sauce." You will love it.

Provided by szabo5

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 -6 pork cutlets (pounded to 1/8 inch thickness)
milk
3 garlic cloves
salt or seasoning salt
flour
2 -3 eggs
breadcrumbs
oil (for frying)

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!

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