Vanjas Garlic Schnitzel Food

GARLIC SCHNITZEL

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!

VANJA'S GARLIC SCHNITZEL

Steps:

• Pat dry schnitzel pieces; lay on parchment lined cutting board
• Using a meat tenderizer, pound surface of each schnitzel evenly till double in surface area
• Prepare dredging pan with flour and seasonings; carefully dredge each schnitzel with flour mixture until complete coated and set aside
• When all are dredged, clean work area and prepare for frying
• In a heavy skilled, heat a mixture of butter and olive oil on medium high heat; test readiness with a drop of water: if it sizzles, time to fry the schnitzel
• Do not overcrowd the pan; place 3-4 schnitzels in at a time, depending upon size
• Fry 2 minutes per side, or until golden in colour; set aside to drain on paper towel
• Fry remaining schnitzel in the same manner
• Remove all grease from pan and return to heat set at medium; add butter and garlic and sauté for 30 seconds to 1 minute
• Add 1 cup of water to deglaze the pan; once the pan is deglazed and most water evaporated, add flour and cook, stirring constantly into a paste or a roux
• Add the remaining 2 cups of water slowly, stirring and cooking, until desired thickness in gravy is achieved
• Season to taste
• Place set aside schnitzel gently into garlic gravy; heat together at low simmer for 10-15 minutes to meld flavours
• Serve on a bed of fresh noodles or mashed potatoes with a crisp green salad on the side

MINI SCHNITZELS WITH GARLIC SAUCE

Steps:

• Heat oven to 220C/200C fan/gas 7. Place the chicken thigh fillets between 2 pieces of cling film and bash with a rolling pin to about 1cm thick. Cut the chicken into bite-sized pieces.
• Put the flour, eggs and breadcrumbs on 3 separate plates. Season the flour, then toss the chicken pieces in it to coat, followed by the egg and finishing with a coating of breadcrumbs.
• Put the breadcrumbed chicken on a baking sheet and cook for 10-12 mins.
• Meanwhile, in a small pan, melt the butter, then stir in the garlic and cook for 3-4 mins until it is softened. Turn down the heat, whisk in the crème fraîche and most of the parsley and season to taste. Serve the sauce in a small pot on the side, to dip into, sprinkle the remaining parsley over the sauce, and serve with salad leaves and skinny fries, if you like.

GRANDMA'S SECRET WIENER SCHNITZEL RECIPE

Steps:

• Pound meat until it is less than 1/4 inch thick.
• Into a large skillet, pour oil approximately 1/4-inch deep; heat until oil bubbles when you drop in a pinch of breadcrumbs.
• Beat egg, add:.
• 1 teaspoons lemon juice.
• Add parsley to breadcrumbs.
• Dredge meat in egg, then breadcrumb mixture; fry until golden brown on each side.
• Sprinkle with remaining lemon juice.