Priest’s Schnitzel with Garlic Recipe
Ingredients:
For the schnitzel:
4 boneless pork or veal cutlets (about ½ inch thick)
3 cloves garlic, minced
2 eggs
½ cup all-purpose flour
1 cup breadcrumbs (regular or panko for extra crunch)
½ cup milk
Salt and black pepper (to taste)
1 teaspoon paprika (optional, for flavor)
½ teaspoon dried oregano or thyme (optional)
Vegetable oil (for frying)
2 tablespoons butter (for extra richness)
For the garlic butter topping:
3 tablespoons unsalted butter
3 cloves garlic, finely minced
1 tablespoon fresh parsley, chopped
1 teaspoon lemon juice (optional)
Instructions:
Prepare the Meat:
Pound the pork or veal cutlets gently with a meat mallet until they are thin and even.
Season both sides with salt, pepper, and minced garlic. Let them sit for about 10 minutes for the flavors to absorb.
Set Up the Breading Station:
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