Schnitzel / Șnițel / Bécsi Szelet

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Posted By: Dan Petra
Posted In:  Traditional Recipes
Page Views:  3241 views
Preparation Time:  20 minutes
Cooking Time:  10 minutes


Other Info

servings: 4-6

Ingredients

U.S.

Ingredients

European

6 filets

Pork (boneless)

6 filets

1 tsp

Salt

1 tsp

1 tsp

Pepper

1 tsp

2

Eggs

2

1 c

Bread crumbs*

100 g

As needed

Oil

As needed


Directions

1.  With a mallet or meat tenderizer (or the bottom of an empty wine bottle), beat the steaks for 3-5 minutes, sprinkling with salt and pepper occasionally. Pound the steaks until they are very thin. Set aside.

2. In a small bowl, beat the eggs until smooth.

3. In a separate bowl or plate, spread out the bread crumbs. Set each aside.

4. In a large pan, heat 2 inches of oil over a medium-high flame. Once the oil is hot, dip the schnitzel into the egg then dredge it into the bread crumbs, coating it well on both sides.

5. Carefully place the schnitzel into the hot oil and cook for 3-5 minutes on both sides until done. Pork should be white in the center when done.

6. Remove from the pan and place on a paper towel to soak up the extra grease.

7. Repeat until all the meat is cooked.

 

Variations: You can also try adding minced onion and garlic while tenderizing the meat. Or add garlic powder, paprika, crushed red pepper, parsley, vegeta, or any other seasonings to the bread crumbs.

 

Substitutions:  Bread crumbs/Griş or cornmeal.

 

References: *See the Bread Crumbs recipe.

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