WIENER SCHNITZEL
Steps:
- For the lemon sauce: Heat a nonstick pan over high heat, place the lemon halves in the pan cut-sides down and cook until golden brown, about 2 minutes. Remove and let cool slightly.
- Whisk together the honey, mustard and horseradish in a medium bowl, squeeze in the juice from the seared lemon and add the dill, mint and salt and pepper to taste. Let sit at room temperature for at least 30 minutes to allow the flavors to meld.
- For the potato salad: Cover the potatoes with cold, salted water and bring to a boil. Lower to a simmer and continue to cook until the potatoes are fork-tender, 12 to 15 minutes. Drain and slice the potatoes into 1/4-inch-thick rounds.
- Heat the oil in a large saute pan over medium heat. Add the bacon and cook until golden brown and slightly crisp, about 8 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
- Add the shallots to the pan and cook until soft. Add the vinegar and sugar and cook until the sugar is dissolved. Remove from the heat, whisk in the mustard, add the potatoes and cornichon and gently mix until combined. Transfer to a platter and top with the crisp bacon.
- For the beet reduction: Bring the beet juice to a boil in a small nonreactive pan over high heat. Cook until thickened and reduced to about 1/2 cup, about 12 minutes. Add the honey and season with the salt and pepper. Let cool slightly.
- For the wiener schnitzel: Preheat the oven to 300 degrees F.
- Spread the breadcrumbs out on a baking sheet and bake until pale and dried, about 12 minutes.
- Increase the oven temperature to 350 degrees F. Set 2 baking racks on 2 baking sheets.
- Put the flour in a baking dish and season with salt and pepper. Put 3 of the eggs in another baking dish with a few tablespoons of water, whisk until smooth and season with salt and pepper. Put the breadcrumbs in a third baking dish and season with salt and pepper.
- Season the veal on both sides with salt and pepper. Dredge in the flour and tap off the excess. Dredge in the eggs, letting the excess run off. Dredge in the breadcrumbs and tap off the excess. Place on one of the baking racks.
- Heat the oil in a large saute pan over medium heat until it begins to shimmer. Cook the veal, one cutlet at a time, until golden brown, about 4 minutes on each side. Place on the second baking rack and finish cooking in the oven for 5 minutes.
- Melt the butter over medium heat in a 12-inch straight-sided skillet. Crack the remaining 4 eggs into the pan, season the tops with salt and pepper and cook until the whites are set and the yolks are slightly firm, about 2 minutes. Gently flip and continue cooking until the other side is just slightly set, about 30 seconds.
- To serve: Divide the wiener schnitzel among large plates, drizzle with the lemon sauce, top each with a fried egg and drizzle with the beet reduction. Serve the potato salad on the side.
SUNNY'S EASY LEMON AND THYME SCHNITZEL
Steps:
- For the dredging station: In 3 dishes, set up your dredging station; 1 cup flour, salt and pepper, and paprika in one, then beat the eggs with a splash of water and salt and pepper in the second dish. In the third dish, mix together with a fork the remaining 1/4 cup flour with the breadcrumbs, lemon zest, thyme, and salt and pepper.
- For the pork: Sprinkle the cutlets with salt and pepper. Run each cutlet through your dredging station in this order: flour, egg and breading. Make sure to shake off excess between dips.
- Fry the cutlets. Pour enough oil to measure 1 inch in your largest skillet and heat on medium-high until it registers 350 degrees F on a candy thermometer. Working in batches, place the cutlets in the oil and fry until golden and cooked through, 2 to 4 minutes per side, depending on thickness.
- Serve with lemon wedges for spritzing.
CRISP CHICKEN SCHNITZEL WITH LEMONY HERB SALAD
This schnitzel is light and crunchy with a crust that rises like a soufflé. The secret is to trap air in the crust when you cook the meat by moving and shaking the pan (Ms. Clark demonstrates with pork in this video.) You can use this technique with a variety of meat cutlets.
Provided by Melissa Clark
Categories dinner, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 17
Steps:
- Mince anchovies and garlic and mix with a large pinch of salt until you get a rough paste. Put it in bowl and whisk in the lemon zest, juice and another pinch of salt and some pepper. Slowly drizzle in the olive oil.
- Place eggs in one shallow dish, bread crumbs in another, and flour mixed with cayenne and nutmeg in a third. Season chicken cutlets generously with salt and pepper.
- Heat 1/8 inch oil in a large skillet. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle chicken more than necessary (hold meat by ends).
- When oil sizzles when a pinch of bread crumbs is thrown in, add a chicken cutlet (or two if your skillet is large, leave plenty of room around them). Swirl pan so oil cascades over top of cutlet in waves. When bottom is golden brown, about 3 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining chicken.
- Toss salad greens and herbs with just enough anchovy-lemon dressing to lightly coat them. Divide salad on serving plates and top with schnitzel. Drizzle with more dressing and garnish with scallions.
Nutrition Facts : @context http, Calories 757, UnsaturatedFat 32 grams, Carbohydrate 48 grams, Fat 44 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 9 grams, Sodium 873 milligrams, Sugar 4 grams, TransFat 0 grams
HONEY LEMON JELLY
I love both honey and lemon, so I combined those ingredients into a doubly delightful jelly. Spread it on toast, bagels, English muffins or scones for a tangy breakfast treat. -Ramona Wysong, Barlow, Kentucky
Provided by Taste of Home
Time 55m
Yield 3 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine honey, lemon juice and zest. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into three hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 0 fiber), Protein 0 protein.
HONEY LEMON SCHNITZEL
Steps:
- 1. In a large resealable platic bag, combine the flour, salt, and pepper. Add pork, two pieces at a time, and shake to coat. In a large skillet, cook pork in butter over medium heat for 3-4 minutes on each side or until juices run clear. Remove and keep warm.
- 2. Add lemon juice and honey to skillet; cook and stir for 3 minutes or until thickened. Return pork to pan; cook 2-3 minutes longer or until heated through.
More about "honey lemon schnitzel recipes"
BEST CHICKEN SCHNITZEL RECIPE - HOW TO MAKE CHICKEN …
Web Feb 26, 2021 4. 5-oz boneless skinless chicken breasts. 1 tbsp.. fresh lemon juice, plus lemon wedges for serving. Kosher salt and pepper. 1. large egg plus 1 large egg white
From goodhousekeeping.com
From goodhousekeeping.com
See details
SCHNITZEL | RECIPETIN EATS
Web Mar 3, 2019 Repeat. Heat 1.5cm / 3/5" oil in a heavy based deep skillet over medium high heat. Dip the end of a schnitzel in to check if the oil is hot enough - it should sizzle straight away (see video). Carefully place 2 …
From recipetineats.com
From recipetineats.com
See details
HONEY SCHNITZEL - COMMAND COOKING
Web Step 4 - Add the pork and cook until a meat thermometer inserted into the thickest part reads 145 degrees F, about 2-3 minutes per side. Step 5 - Transfer the pork from the …
From commandcooking.com
From commandcooking.com
See details
HONEY LEMON SCHNITZEL RECIPE: HOW TO MAKE IT - EASY RECIPES
Web Honey Lemon Schnitzel Recipe In a small bowl whisk together the olive oil, vinegar, honey, lemon zest and garlic until thoroughly combined. Assemble. Toss 3 tablespoons …
From recipegoulash.cc
From recipegoulash.cc
See details
HONEY LEMON SCHNITZEL RECIPE: HOW TO MAKE IT
Web Directions Mix flour, salt and pepper; sprinkle over both sides of cutlets. In a large cast-iron or other heavy skillet, heat butter over medium heat. Add pork; cook until a thermometer …
From stage.tasteofhome.com
From stage.tasteofhome.com
See details
BAKED SCHNITZEL WITH HONEY-LEMON SAUCE – MISHPACHA …
Web Jan 25, 2022 Sauce. ¼ cup soy sauce. juice of 2 lemons (about ½ cup) ½ cup honey. Preheat oven to 375°F (190°C). Spray a baking sheet well with olive oil or avocado oil …
From mishpacha.com
From mishpacha.com
See details
BAKED SCHNITZEL WITH HONEY LEMON SAUCE | RECIPE
Web Prepare the Baked Schnitzel with Honey-Lemon Sauce Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Spray a baking sheet well with olive oil or avocado oil …
From kosher.com
From kosher.com
See details
HONEY LEMON SCHNITZEL - BIGOVEN.COM
Web INSTRUCTIONS Directions: In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, two pieces at a time, and shake to coat. In a large skillet, cook pork in …
From bigoven.com
From bigoven.com
See details
HONEY LEMON SCHNITZEL | BEES SHEPHERD
Web DIRECTIONS Mix flour, salt and pepper; sprinkle over both sides of cutlets. In a large cast-iron or other heavy skillet, heat butter over medium heat. Add pork; cook until a …
From beesshepherd.com
From beesshepherd.com
See details
15 MOUTHWATERING SCHNITZEL RECIPES - DIYS.COM
Web Aug 18, 2016 5. Chicken, herb, and parmesan schnitzel with mushroom and garlic sauce. If you’re feeling gourmet, you can even switch up how your schnitzel is breaded in order …
From diys.com
From diys.com
See details
HONEY LEMON SCHNITZEL | RECIPE CART
Web 3 tablespoons all-purpose flour 3/4 teaspoon salt 3/4 teaspoon pepper 4 pork sirloin cutlets (4 ounces each) 2 tablespoons butter 1/4 cup lemon juice 1/4 cup honey Export 6 …
From getrecipecart.com
From getrecipecart.com
See details
RECIPETHING - HONEY LEMON SCHNITZEL
Web 1/4 cup lemon juice ; 1/4 cup honey ; Directions. Mix flour, salt and pepper; sprinkle over both sides of cutlets. In a large skillet, heat butter over medium heat. Add pork; cook until …
From recipething.com
From recipething.com
See details
HONEY-LEMON JELLY RECIPE | MYRECIPES
Web Combine rind, juice, and honey in a 6-quart saucepan, stirring well. Bring mixture to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return mixture to a rolling …
From myrecipes.com
From myrecipes.com
See details
HONEY LEMON SCHNITZEL | CANADIAN LIVING
Web Jul 14, 2005 Method Trim any fat from pork. In shallow dish, mix together flour, salt and pepper. Dredge pork in mixture; shake off excess. In batches in large skillet, heat butter …
From canadianliving.com
From canadianliving.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love