Best 2 Garlic Schnitzel Recipes
If you're a fan of classic schnitzel but are looking for something with a little more flavor, then garlic schnitzel is the perfect dish for you. This delightful recipe combines juicy, pounded pork or chicken cutlets with a crispy, golden-brown crust and a savory, garlicky flavor that will tantalize your taste buds. Served with creamy mashed potatoes or a simple green salad, garlic schnitzel is a hearty and satisfying meal that will quickly become a family favorite.
Here are our top 2 tried and tested recipes!
GARLIC SCHNITZEL
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
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!
NITKO'S CHICKEN SCHNITZEL WITH SAGE, ROSEMARY AND GARLIC
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
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
Tips:
- To ensure the schnitzel is cooked evenly, use a meat mallet to pound it to an even thickness before coating and frying.
- For a crispy coating, make sure the breadcrumbs are finely ground and evenly distributed on the schnitzel.
- Use a shallow dish or plate for coating the schnitzel, as this will help to prevent the breadcrumb mixture from falling off.
- Do not overcrowd the pan when frying the schnitzel, as this will cause the temperature of the oil to drop and the schnitzel will not crisp up properly.
- Once the schnitzel is cooked, let it rest for a few minutes before serving to allow the juices to redistribute, resulting in a more tender and flavorful schnitzel.
Conclusion:
Garlic schnitzel is a delicious and versatile dish that can be enjoyed on its own or as part of a larger meal. By following the tips and tricks provided in this article, you can create a perfect garlic schnitzel that is crispy, flavorful, and sure to impress your friends and family. So next time you're looking for a quick and easy weeknight dinner or a special dish for a weekend gathering, give garlic schnitzel a try - you won't be disappointed!
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