SCHNITZEL RESTAURANT RECIPES

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GERMAN-STYLE CHICKEN SCHNITZEL RECIPE | BON APPéTIT



German-Style Chicken Schnitzel Recipe | Bon Appétit image

German-Style Chicken Schnitzel Recipe

Provided by Paula Disbrowe

Yield 4 Servings

Number Of Ingredients 10

4 4-oz. skinless, boneless chicken breasts, pounded to 1/4" thickness
Kosher salt, freshly ground pepper
Vegetable oil (for frying)
1 cup all-purpose flour
3 large eggs, beaten to blend
2 tablespoons whole grain mustard
2 1/2 cups panko (Japanese breadcrumbs)
1 tablespoon chopped fresh flat-leaf parsley
Lemon wedges (for serving)
A deep-fry thermometer

Steps:

  • Season chicken breasts with salt and pepper.
  • Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure 1/2" and heat over medium-high heat until thermometer registers 315° (you want a moderate heat here because chicken breasts are so thin, they will cook quite quickly).
  • Meanwhile, place flour in a shallow bowl. Whisk eggs and mustard in another shallow bowl. Place panko in a third shallow bowl. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, dip into egg mixture, turning to coat evenly, then carefully coat with panko, pressing to adhere. Working in 2 batches, fry chicken until golden brown and crisp, about 2 minutes per side. Transfer chicken to a wire rack set inside a baking sheet and season with salt.
  • Top chicken with parsley and serve with lemon wedges alongside for squeezing over. Serve with Lemony Mint Tabbouleh.
  • Chicken and turkey schnitzel are ubiquitous in restaurants throughout Israel. Seasonings vary, depending on the cook (paprika, cumin, garlic, cumin, or cardamom), and matzo meal sometimes replaces the breadcrumbs.
  • Serve this variation with lemon wedges, tahini sauce (1/2 cup tahini combined with ¼ cup lemon juice, ¼ cup water, and a dash of hot sauce), and tabbouleh.

BEST PORK SCHNITZEL RECIPE - HOW TO MAKE PORK SCHNITZEL



Best Pork Schnitzel Recipe - How to Make Pork Schnitzel image

There’s not much that rivals a thinly pounded piece of meat, breaded and fried until perfectly golden brown.

Provided by Olivia Mack McCool

Categories     dairy-free    weeknight meals    dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 8

4

(1/4-pound) boneless pork chops

1/3 c.

all-purpose flour

2

eggs 

1/4 tsp.

garlic powder

1 1/2 tsp.

kosher salt

2 c.

panko bread crumbs

Canola or vegetable oil, for frying

Lemon wedges, for serving

Steps:

  • Line a cutting board with plastic wrap and place 1 pork chop on top. Cover with another piece of plastic wrap. Pound the meat with a meat mallet or rolling pin, until 1/4" to 1/8" thick. Transfer the meat to a plate, and repeat with the remaining pork chops, reusing the plastic wrap if possible. Take out 3 shallow bowls or baking dishes. Place the flour in 1 dish; the egg, garlic powder, and salt in another; and the panko in the last dish. Beat the egg with a fork until well combined. In a large, high-sided skillet over medium-high heat, heat about ¼" of vegetable oil. Meanwhile, working with 1 cutlet at a time, coat the pork in flour, then in egg, and finally in the panko. Use your fingers to press the cutlet into the breadcrumbs. Once the oil is shimmering, transfer 1 cutlet into the hot oil and fry for about 2 minutes on each side until golden brown. Reduce the heat if the cutlets are browning too quickly or unevenly. Transfer the cutlet to a plate lined with paper towels. Adding more oil as necessary, continuing frying all the cutlets. Serve with lemon wedges.

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Sep 13, 2021 · The most popular type of meat for schnitzel is veal (wiener-schnitzel) or pork (schweine-schnitzel), but you also see varieties made with chicken (hänchen-schnitzel), or turkey (puten-schnitzel…
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