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Add 2 tablespoons of the bacon fat and onions and stir-fry everything until the onions begin to brown, about 3 minutes. Remove the mushrooms and onions and set aside. Dust the cutlets in flour if you want to. Add the remaining bacon fat to the sauté pan and let it heat up over medium-high heat. Do not let it smoke.
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Sausage Schnitzel with Quick Sauerkraut 35 mins 52 / 100. Score. Food Network 22. Ingredients. Ingredients. Makes 6 servings. 1 pound or 6 links smoked bratwurst, butterflied; 1 small head savoy cabbage, shredded; 1 teaspoon onion powder; 3 tablespoons mayonnaise; 3 tablespoons whole-grain mustard;
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Schnitzel: Set up a breading station using 3plates or pie dishes. To the first dish, add the flour. In the second dish, combine the eggs with the water and whisk them together. In the third dish, toss the bread crumbs with the paprika, garlic powder, onion powder and healthy pinches of salt and pepper, to taste.
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Step 3: Add tomato paste and fry for a couple of minutes with the onions and then stir in the flour. Step 4: Deglaze with red wine and beef stock. Step 5: Season with salt, pepper, paprika powder, thyme, and Worcestershire sauce and allow to simmer for 5 - 10 minutes on medium heat.
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Sausage Schnitzela: 1/4 cup all-purpose flour 2 eggs 1/4 cup water 1 1/2 cups plain bread crumbs 1 teaspoon paprika 1 teaspoon garlic powder. Schnitzel: Set up a breading station using 3plates or pie dishes. To the first dish, add the flour. In the second dish, combine the eggs with the water and whisk them together..
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Place the 4 schnitzel in a baking dish and season with salt and pepper. Peel a clove of garlic and cut it into very fine pieces. Spread on the schnitzel. Remove the skin from the sausages and shape into a schnitzel. Place one shaped bratwurst on each schnitzel. Peel the onions, cut into fine rings and add. Mix the cream, crème fraiche, salt.
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Lightly dredged the sausages in the flour, then in the egg wash, and then coat them thoroughly in the bread crumb mixture. Set them aside on a sheet tray. Heat the canola oil in a large skillet over medium-high heat. Fry the sausages until brown and crispy, about 3 to 4 minutes per side. Transfer them to a paper towel-lined plate to drain.
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Lightly sprinkle both sides with salt and freshly ground black pepper. Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat.
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Set out a work surface and place a slice of veal loin, pork loin, chicken breast or a slice of turkey breast in a freezer bag. Pound the meat out into a very thin cutlet, about 1/8 inch thick. Take your time, hitting the meat with about the same force as knocking on a door. Work from the center of the meat outward.
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Instructions. Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper. Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls.
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Heat the canola oil in a large skillet over medium-high heat. Fry the sausages until brown and crispy, about 3 to 4 minutes per side. Transfer them to a paper towel-lined plate to drain. Slice.
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Spaetzle. Add flour, nutmeg and salt to a stand mixer bowl and blend. Add the eggs and mix on a medium-low setting until well combined. Slowly add the water and mix well until the batter is smooth and shiny. Allow the batter to rest for about 5 - 10 min. In the meantime, heat water in a large pot.
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Season with salt and pepper. Prepare the schnitzel breading. Add flour, breading, and egg wash to three separate, shallow pans for easy dipping stations. Dip the pork cutlets in flour first. Shake off any excess, then dip in the egg wash, then bread crumbs. Fry one pork schnitzel at a time in very hot oil (about 350°F).
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Jump to: Top 1 - Wiener Schnitzel - Wienerschnitzel. Top 2 - Breaded Schnitzel - Paniertes Schnitzel. Top 3 - Unbreaded Schnitzel - Schnitzel Natur. Top 4 - Jager Schnitzel - Jägerschnitzel. Top 5 - Schnitzel With Cream Gravy - Rahmschnitzel. Top 6 - Gypsy Schnitzel - Zigeunerschnitzel. Top 7 - Schnitzel Sandwich.
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If all goes well, the steam inflates the breading layer, which separates from the cutlet and puffs before it fully crisps. So, meat, flour, eggs, bread crumbs, fat and fry: That was where I.
