Set Up the Breading Station:
In one shallow bowl, place the flour.
In another bowl, whisk together the eggs and milk.
In a third bowl, mix the breadcrumbs, paprika, and oregano.
Bread the Schnitzels:
Dredge each cutlet in flour, shaking off the excess.
Dip it into the egg mixture, ensuring it’s fully coated.
Press it into the breadcrumbs, making sure it’s evenly covered.
Fry to Golden Perfection:
Heat vegetable oil and butter in a large pan over medium heat.
Fry each schnitzel for 3-4 minutes per side until golden brown and crispy.
Transfer to a plate lined with paper towels to drain excess oil.
Make the Garlic Butter:
In a small saucepan, melt butter over low heat.
Add minced garlic and sauté for about 30 seconds until fragrant.
Stir in fresh parsley and a squeeze of lemon juice (if using).
Serve:
Drizzle the warm garlic butter over the schnitzels.
Serve with mashed potatoes, rice, or a fresh salad.
Tips for Extra Tender Schnitzel:
✅ Use pork loin or veal for the best tenderness.
✅ Marinate in milk or buttermilk for a few hours before breading for even softer meat.
✅ Don’t overcrowd the pan while frying—this keeps the crust crispy!
✅ Serve immediately for the best texture.
Enjoy your Priest’s Schnitzel with Garlic! 🍽️😋
