Best 2 Garlic Schnitzel Recipes

**Garlic Schnitzel: A Culinary Symphony of Flavor and Texture**

Embark on a culinary journey with garlic schnitzel, a delectable dish that tantalizes taste buds with its symphony of flavors and textures. This classic Austrian dish features tenderized meat, expertly coated in seasoned breadcrumbs, and pan-fried to golden perfection. The result is a crispy exterior that yields to a juicy, flavorful interior, infused with the aromatic essence of garlic. Whether you prefer pork, chicken, or veal, this versatile recipe offers variations to suit every palate. Accompanied by a tangy lemon wedge and a sprinkling of fresh parsley, garlic schnitzel promises a delightful dining experience.

Let's cook with our recipes!

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

Ingredients

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!

NITKO'S CHICKEN SCHNITZEL WITH SAGE, ROSEMARY AND GARLIC

Nitko's Chicken Schnitzel With Sage, Rosemary and Garlic image

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

Ingredients

150 g boneless skinless chicken breasts
3 tablespoons olive oil
5 g salt
1 g fresh sage (fresh leave)
2 g fresh rosemary (fresh leaves)
1 teaspoon lemon juice (fresh squeezed juice)
3 g garlic (or 1 clove)
4 g pepper (mixed peppercorns, freshly grounded)
1/2 teaspoon flour (all purpose)
4 tablespoons water

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:

Choose the right cut of meat. Thinly sliced veal or pork cutlets are the best choices for schnitzel, as they cook quickly and evenly.
Tenderize the meat. Pounding the meat with a meat mallet or rolling pin helps to break down the fibers and make it more tender.
Season the meat. Before cooking, season the meat with salt, pepper, and any other desired spices.
Bread the meat. Dredge the meat in flour, then egg, and then breadcrumbs. This coating helps to keep the meat moist and flavorful.
Cook the meat. Schnitzel is traditionally cooked in a pan with butter or oil. Cook the meat over medium heat until it is golden brown and cooked through.
Serve the schnitzel. Schnitzel is typically served with a lemon wedge, parsley, and potatoes.

Conclusion:

Garlic schnitzel is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its crispy coating and flavorful garlic butter sauce, this schnitzel is sure to be a hit with the whole family.