Recommended, 2020

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Schnitzel Recipes: Only 5 refined ingredients

For a really great schnitzel, it only takes two things: good meat and our recipes.
Photo: RFF

From Saltimbocca to minutes steak

Schnitzel is great to vary - with fresh vegetables, a crunchy breadcrumbs or baked from the oven. With only 5 ingredients to schnitzel enjoyment.

Schnitzel is great to vary - with fresh vegetables, a crunchy breadcrumbs or baked from the oven.

That's what you should have for the schnitzel recipes in the house: herbs, spices, oil, eggs, flour, butter, honey vegetable stock, onions, grated cheese, lemons, balsamic vinegar

Baked minute steaks

Ingredients (4 people)

8 turkey escalopes (each approx. 70 g), 1 zucchini, 500 g of passed tomatoes, 2 tomatoes, 1 ball (125 g) mozzarella

preparation

1. Fry the meat in 1 tablespoon of oil for 4-5 minutes. Cut the zucchini into slices about 0.5 cm thick. Season meat and remove.

2. Fry the zucchini in 1 tablespoon of oil for about 3 minutes. Season with salt and pepper, remove. Add the tomatoes and 2 tablespoons vinegar, heat for about 3 minutes, season to taste. Stir in 1 tbsp of dried basil.

3. Slice tomatoes. Place with meat and zucchini in a greased baking dish. Add the tomato sauce. Slice mozzarella and spread on top. Bake in a hot oven (electric cooker: 200 ° C / circulating air: 175 ° C) for approx. 10 minutes. Serve.

Mini schnitzel with vegetables

Ingredients (4 people)

800 g of potatoes, 200 g of mangetout peas, 500 g of carrots, 8 mini-pork schnitzel (about 80 g each), 100 g breadcrumbs

preparation

1. Peel potatoes, wash and cut into cubes about 1 cm thick. Cook potatoes in boiling salted water for about 3 minutes, remove. Clean the mangetout, wash and cut in half at an angle. Peel and wash carrots, halve lengthwise and cut into pieces. Wash meat and pat dry. Slightly thinner between 2 layers of foil. Whisk 2 eggs. Season with salt and pepper vigorously.

2. Turn the schnitzel first into 5 tablespoons flour, then into eggs and breadcrumbs. Heat 5 tablespoons of oil in portions in a pan. Fry schnitzel portionwise in medium heat for about 6 minutes, remove and keep warm. Put the potato cubes in the pan and fry for about 5 minutes while turning. Season with salt and pepper. Cook carrots in boiling salted water for approx. 5 minutes, add the sugar pods after approx. 2 minutes and finish cooking.

3. Drain carrots and mangetouts into a sieve, drain well, put back in the pot. Add 20 g of butter and 1 teaspoon of dried chervil, stir in the vegetables. Do everything.

Baked Saltimbocca

Ingredients (4 people)

800 g leek, 250 g tomatoes, 4 pork schnitzel (about 150 g each), 4 slices of Katenschninken, 200 g whipped cream

preparation

1. Clean the leek, wash and cut into rings. Peel and dice 2 onions. Wash the tomatoes, quarter, core and dice the flesh.

2. Wash meat and pat dry. Lay side by side on the work surface and knock a little flatter. Season with salt and pepper. Cover each schnitzel with a slice of ham and sprinkle with some dried basil. Fold the schnitzel together and put together with a wooden skewer.

3. Heat 2 tablespoons of oil in a casserole dish, sauté leeks and onions, turning them over. Season with salt and pepper. Dust with 1 tablespoon flour, sauté. Deglaze with 300 ml broth and cream, bring to a boil and simmer for about 8 minutes, stirring several times. Season with salt, pepper and sugar. Stir in the tomato cubes.

4. Heat 2 tablespoons of oil in a pan, fry the meat in each side for about 2 minutes. Remove from the pan. Put the leek in a greased baking dish. Spread the schnitzel on top and sprinkle with 50 g grated Gouda. Bake in a preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C) for approx. 15 minutes. Remove from the oven and serve. Garnish with basil leaves as desired.

Beef schnitzel with nut crust

Ingredients (4 people)

120 g of cashews, 80 g of dried tomatoes in oil, 400 g of baby carrots, 600 g of potatoes, 8 cattle minute slices (each approx. 80 g)

preparation

1. Chop nuts, dice tomatoes. Mix both, spice up. Wash carrots. Cut potatoes into slices. Stir with salt, pepper and 2 tablespoons of oil. Distribute on a baking tray. Bake at 200 ° C (circulating air: 175 ° C) for 30-35 minutes.

2. Blanch carrots for approx. 3 minutes. Season meat, fry in 2 tablespoons of oil from each side for about 2 minutes. Remove and spread the nut crust on the chips. Place on the baking tray of the oven. Remove potatoes, keep warm. Grate schnitzel under the oven's preheated grill for 4-6 minutes.

3. Glaze carrots in a pan with 1 teaspoon butter and 1 teaspoon honey for 3-4 minutes, season. Do everything.

Schnitzel on spinach

Ingredients (4 people)

2 organic lemons, 1/2 bunch of spring onion, 500 g leaf spinach, 3 garlic cloves, 4 pork cutlets

preparation

1. Rub off the lemon peel. Halve lemons. Cut 1 lemon into slices, squeeze out 1 lemon. Cut the spring onions. Read the spinach. Slice the garlic, cut the meat into 2-3 pieces.

2. Fry the meat in 2 tablespoons of oil from each side for about 3 minutes. Heat garlic, 8 tablespoons water, 4 tablespoons lemon juice and lemon peel in 2 tablespoons oil. Add the spinach and spring onions, simmer for 2-3 minutes until the spinach has completely collapsed. Season with salt, pepper and a little nutmeg. Season schnitzel, arrange with spinach and lemon slices on plates.

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