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Chop schnitzel with breadcrumbs and mustard

Chop schnitzel with breadcrumbs and mustard

First we slice the chop, beat it well. Then we put it in flour. Separately, break the eggs, add salt, pepper to taste, mustard and finely chopped parsley. Mix well then pass through the egg the chop pieces, shaken by the excess flour.

Then roll in breadcrumbs. I prepare all the snails and then fry them. Put a pan on the fire, let it heat up, add the oil and then fry the snails, let them brown on both sides, then take them out on a napkin to absorb the excess oil. They are served with various garnishes ...... ready, I ate them ...... don't ask .....


German schnitzel & # 8211 authentic recipe

Every man who came to Germany tasted the German schnitzel at least once and fell in love with it. Such a simple and good recipe must be made in every household! Crispy and golden on the outside, well penetrated, hot and fragile on the inside. It is so easy that you can prepare it, in a short time, in huge quantities. In fact, it is best to make more portions than you think you would eat: it will go off the table in record time!

Beat the pork chops, season them well on both sides.

Put the flour, breadcrumbs and beaten eggs in 3 different bowls. Give each chop separately through & # 8211 in the order indicated! & # 8211 flour, egg and breadcrumbs (without the breadcrumbs entering the meat, shake off the excess well).

Don't let the meat stay that way for long, fry it immediate in already hot oil, or the schnitzel will not come out crisp! How much oil? About as long as it is necessary for the schnitzel to swim a little in it.

Fry each schnitzel for about 3 minutes on each side, then take them out on a plate on which you have already put a large paper napkin (to absorb any excess fat).

Serve immediately with a healthy and delicious portion of German potato salad.

5 / 5 - 1 Review (s)

2 pieces chicken breast 2 tablespoons 2 hot mustard 2 tablespoons honey basil thyme, dill, cumin 2 large tomatoes breadcrumbs oil for frying garlic granules soy sauce

Mix 3 tablespoons oil in a bowl with 2 tablespoons of honey and mustard with soy sauce 2 tablespoons thyme basil garlic cumin. Wash the chicken breast, wipe with a clean cloth and thread. Put the slices in the mustard mixture and leave to marinate for 30 minutes. Put each piece in breadcrumbs and fry in hot oil. Serve with tomato slices.


For a start, the baked peppers are cleaned of the skin and the seed box. Prepare the vinaigrette from the crushed garlic, mixed with salt, honey and vinegar. Add the oil and pour over the peppers, turning them on all sides.

The chop slices are degreased from any traces of fat on the edge, the skins are removed, beat well with the meat hammer, until the slices 1-2 mm thick are obtained, which are salted and peppered.

On each of the 4 slices of meat is placed a quarter of the amount of caimac that is flattened. Place a baked pepper on top of the cream, well drained of the juice in which it was marinated. Bend one of the edges inwards, then roll the schnitzel with the filling inside.

The ends of the slices of meat, left free, are inserted inside the rolls, as in sarmale. It is also fixed with a few toothpicks, to avoid the filling leaking while cooking.


Beat eggs with a fork, along with 1 pinch of salt. Each filled schnitzel is given through the flour, shaken off the excess flour, then dipped in the egg, rolling it on all sides, drain the egg and roll it back in the flour, finally, it is dipped once more in the eggs. beaten (twice in both flour and egg) and roll in breadcrumbs, press well with your palms to adhere the meat breadcrumbs.

Fry in plenty of oil, over medium heat, just enough to get a nice color. When they have reached the desired degree of browning, they are removed on absorbent paper. The filled snails, as much as possible drained of the excess oil, are transferred to a tray covered with baking paper and put in the preheated oven at 190 degrees, for 10-15 minutes.

After this time they are ready, sprinkle with juice from 1/2 lemon, the rest of the lemon is cut into slices and garnish the slices, which will be served with a garnish and a salad of your choice.
I served it with baked potatoes and red cabbage salad.


Method of preparation

The lamb cutlet washed and wiped with water is portioned, then seasoned with salt and pepper. In a non-stick pan melt the butter (and oil if necessary) and fry the chops on both sides. Remove them and put them in a ceramic bowl. Pyroflam around their emperor we put the remaining fat in the pan.
Prepare in a bowl the dressing with which we grease the lamb chops on all sides, then sprinkle breadcrumbs on top.
Put the dish in the preheated oven at 180 degrees for about 20 minutes until the meat is done.
Washed and boiled potatoes, cut them into rounds and place them in the Pyroflam glass-ceramic dish, after greasing it with a little butter and sprinkling breadcrumbs.
We cut the julienned red onion in a little butter. When it becomes glassy, ​​we season it with Italian greens and season it. Then we add balsamic vinegar to give it a creamy texture. We take the onion out in a bowl.
Over the first layer of potato slices, grate half of the cheese, add the sautéed red onion, another row of potatoes, the remaining grated cheese and garnish with a little green parsley and pepper paste. Season and put in the preheated oven for about 10-15 minutes until melt the cheese.
We serve the lamb chops (the mustard gives a particularly pleasant aroma to the meat) with portioned Swiss potatoes and lettuce.
Great appetite!

If you want more pictures, here you can find them:

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Autumn vegetable tart

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning


Preparation for the pork chop roll recipe:

We beat the chop slices with the slice hammer. On each piece we distribute the minced meat composition, on the whole surface, we roll and we catch the end with a toothpick. We salt and pepper lightly.

In a large pan, heat the oil and butter and fry the rolls on all sides over medium heat. When they are browned, turn off with the white wine, cover and continue cooking for another 25-30 minutes until the meat is ready.
If the liquid has dropped too much, add a little warm water.

In the meantime, I washed the potatoes well and mixed them with salt, pepper, paprika, sliced ​​garlic, mustard, paprika and oil, then I transferred them to a tray and put them in the preheated oven for 40 minutes at 190 °. C. From time to time I took them out and shook the tray to bake evenly on all sides.

Serve the rolls with potatoes, hot, with lettuce or why not, your favorite pickles. Enjoy!

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Ingredients Chicken schnitzel

1 kg boneless chicken breast (4 pieces chicken breast)
4 eggs
3 tablespoons flour
150 gr breadcrumbs with greens (or simple breadcrumbs)
pepper, salt
lots of oil for frying

Preparation Chicken schnitzel

  1. The breast is cut into slices, 3-4 slices from each piece.
  2. Beat each slice on both sides until thin. Pepper the slices.
    * if you don't use breadcrumbs with greens that are already salted, add a little salt to the meat slices
  3. Heat oil well in a pan for about 2 fingers.
  4. In a bowl, beat eggs with a little salt and then incorporate the flour. Place the breadcrumbs on a wide plate.
  5. Each slice of meat is dipped in the egg dish, then passed through breadcrumbs on both sides.
  6. Bake the snails for about 3 minutes on one side and then another 3 on the other. Remove on paper towels to absorb fat.

5. Then in breadcrumbs, on both sides


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