ADVERTISEMENT
Step 1: Tenderize the Meat
Start by tenderizing your pork loin chops or chicken breasts. If you’re using chicken breasts, you can butterfly them to make them thinner or gently pound them with a meat mallet to about 1/2-inch thick. This ensures that the meat cooks evenly and becomes super tender. Season both sides generously with salt, pepper, and a sprinkle of dried thyme or Italian seasoning.
Step 2: Prepare the Breading
Set up your breading station. In one shallow dish, place the flour. In another, beat the eggs with milk and season with a pinch of salt and pepper. In a third shallow dish, combine the breadcrumbs and Parmesan cheese (if using). The Parmesan adds an extra layer of flavor and a crispy, golden texture to the schnitzel.
Step 3: Coat the Meat
Take each piece of meat and dredge it in flour first, ensuring it’s fully coated. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, coat the meat in the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick.
Step 4: Fry the Schnitzels
Heat a generous amount of vegetable oil or butter in a large skillet over medium-high heat. Once hot, carefully add the breaded schnitzels to the pan. Fry each piece for about 3-4 minutes per side or until golden brown and crispy. Make sure the oil stays hot enough for a crisp finish, but not too hot to burn the breading.
After frying, remove the schnitzels from the pan and place them on a paper towel-lined plate to drain excess oil. Let them rest for a moment while you prepare the garlic butter sauce.
Step 5: Make the Garlic Butter Sauce
In the same skillet, melt butter and add the minced garlic. Cook for 1-2 minutes, stirring constantly, until the garlic becomes fragrant but not burnt. Add the olive oil to loosen the sauce, then squeeze in the juice of half a lemon. Season with salt and pepper to taste. For an extra burst of flavor, sprinkle fresh parsley into the sauce.
Step 6: Serve and Enjoy!
Place each schnitzel on a serving plate and generously spoon the garlic butter sauce over the top. The sauce will seep into the crispy meat, creating an irresistible combination of crispy, savory, and garlic-infused goodness.
Serve your Priest’s Schnitzel with Garlic alongside your favorite sides—mashed potatoes, roasted vegetables, or a simple green salad—and enjoy the ultimate comfort food with a gourmet twist!
Why This Schnitzel Melts in Your Mouth
The secret to the melt-in-your-mouth quality of this schnitzel lies in the tenderizing process, which ensures the meat is juicy and soft. The thin breading, when fried just right, creates a crispy golden crust that contrasts beautifully with the tender meat inside. And, of course, the garlic butter sauce takes it to the next level, infusing each bite with a savory, aromatic flavor that enhances the natural richness of the meat.
Tips for Perfecting Your Schnitzel
- Panko breadcrumbs are key for a light, crispy texture. They absorb less oil, keeping the schnitzel crunchier.
- Make sure the oil temperature is just right. If the oil is too cold, the breading will absorb too much oil and become soggy. If it’s too hot, the breading might burn before the meat cooks through. A good rule of thumb is to test with a small piece of bread or a breadcrumb; it should bubble and brown within seconds.
- For a deeper garlic flavor, you can also mince some garlic and mix it into the egg wash before dipping the meat. This will give each bite a little extra punch.
Conclusion
Priest’s Schnitzel with Garlic is a dish that delivers everything you want in a hearty, comforting meal—crispy, tender, juicy meat with a rich, flavorful garlic butter sauce. Whether you’re serving it for a weeknight dinner or a special occasion, this schnitzel is sure to impress your guests and satisfy your cravings. It’s a simple yet elegant dish that proves sometimes, the most delicious meals come from combining classic techniques with a little bit of love and garlic!
So, next time you’re craving something crispy, savory, and melt-in-your-mouth tender, give this recipe a try—you won’t regret it!
