Schnitzel under a lid

Name: Schnitzel under a lid - Antonela I.
Ingredients: I used: 7 slices of pork loin; oyster sauce; soy sauce; Tabasco sauce; 1 tablespoon of tikka masala; curry; ground cumin; ground ginger; 3 large onions; 1/2 red chili pepper; 4 cloves of garlic; 1 tablespoon of tomato paste; salt; flour; water.

Meat - Schnitzel under a lid by Antonela I. - Recipia

When I first made this schnitzel with a lid, I was looking for a recipe that combined something familiar with less common flavors for us. I started with an idea I saw from a friend who is passionate about cooking, but I used the spices that I like, leaning more towards Indian and Asian flavors. This is the kind of recipe that doesn't require much preparation or complicated techniques. I've tested it several times and settled on the version below. Quick Info Total time: about 1 hour and 40 minutes Preparation time: 15 minutes + 1 hour marinating Cooking time: 30-35 minutes Servings: 4-6, depending on the size of the meat slices Difficulty: easy-medium Recipe type: main dish, lunch or dinner Ingredients 7 slices of pork leg oyster sauce (for marinade, about 2-3 tablespoons) soy sauce (2 tablespoons, or to taste) Tabasco sauce (a few drops, depending on how spicy you want it) all-purpose flour (for coating the meat) oil (for frying) 1 tablespoon tikka masala spice mix curry (about 1 teaspoon) ground cumin (1 teaspoon) ground ginger (1 teaspoon) 3 large onions 4 cloves of garlic half a red chili pepper 1 tablespoon tomato paste salt (to taste) water (about one cup for the sauce) Preparation Steps 1. Prepare the meat. Pound the pork leg slices, like for schnitzel, until they are thin and fairly uniform. This helps them cook faster and remain tender in the end. 2. Marinate the meat. In a bowl, mix the oyster sauce, soy sauce, and add Tabasco to taste. Coat the meat slices in the marinade and let them sit in the fridge for about an hour. Don’t skip this step—it really helps with tenderness and flavor. 3. Remove the meat slices from the marinade and pat them dry with a paper towel to remove excess moisture. Dredge each piece in all-purpose flour on both sides. 4. Heat a large skillet with a bit of oil. Fry the meat pieces one at a time until they are nicely browned on both sides. They don’t need to be fully cooked inside, just to get a crust. Transfer them to a plate when they are done. 5. For the sauce, peel and finely chop the onion, garlic, and chili pepper. 6. In a pot, add two tablespoons of oil. Once heated, add the tikka masala, curry, cumin, and ground ginger. Let the spices cook on low heat for about a minute, stirring to prevent burning. This brings out their aroma. 7. Add the chopped onion, garlic, and chili pepper to the spices and continue to cook on low heat until the onion softens and turns golden. 8. Place the fried meat pieces over the vegetables in the pot. Add the tomato paste and mix gently. 9. Pour in a cup of water, enough to cover the meat pieces. Cover with a lid and let it simmer on low heat for about 30 minutes. Check occasionally to ensure the liquid doesn’t reduce too much; if needed, add a little more water. 10. When the sauce has thickened and the meat is tender, taste and adjust the salt. Why I Make This Recipe Often This recipe is great when I want to prepare something with pork without resorting to the classic fried schnitzel. It can be adapted based on what I have at home and doesn’t take long overall, not counting the marinating time. The meat comes out tender and flavorful, and the spices provide a different taste compared to usual recipes. Tips and Variations Tips - Marinating matters. Don’t skip this step, even if it seems unnecessary. - If you have thicker pieces of meat, pound them well; otherwise, they will remain tough. - Don’t use too much oil for frying; a little goes a long way. - If you don’t like spicy, reduce the amount of chili pepper or Tabasco. - Check the sauce toward the end to prevent sticking. Substitutions - You can use chicken or turkey breast instead of pork if you prefer. - If you don’t have oyster sauce, you can just use soy sauce, but the flavor will be slightly different. - Tomato paste can be replaced with tomato juice, but you will need to reduce the sauce more at the end. Variations - You can add vegetables to the sauce, such as bell peppers or carrots, if you want more volume. - If you don’t have Asian spices, you can just use salt, pepper, and a little thyme, but the result will be more neutral. Serving Ideas - It pairs well with rice, couscous, or mashed potatoes. I prefer to keep the side simple so as not to overpower the sauce’s flavor. Frequently Asked Questions Does the meat need to be very thin? Yes, ideally it should be thin like schnitzel so that it cooks evenly and remains tender after simmering. Can I skip the marinade if I’m short on time? You can, but the texture and flavor won’t be as good. The marinade helps tenderize and infuse flavors. Can it be made without oyster sauce? Yes, you can omit the oyster sauce, but it will lack that specific taste. Compensate with a bit more soy sauce and spices. What type of skillet or pot do you recommend? A frying pan for the frying part and a heavy-bottomed pot for the simmering. The sauce cooks better and doesn’t stick easily. Do I need to turn the meat in the sauce during simmering? It’s not necessary, but if you notice the sauce reducing too much, you can gently turn it to ensure even cooking. Nutritional Values Estimated per serving (out of 6 servings): Calories: approx. 320-350 kcal Protein: 28-30 g Fat: 15-18 g Carbohydrates: 14-18 g Values may vary depending on how much oil you use for frying and how much flour sticks to the meat. The sauce and marinade add salt and a little glucose, but they don’t significantly increase the total calories. Storage and Reheating The schnitzel with a lid keeps well in the fridge in a covered container for up to 2 days. It can be easily reheated on the stovetop over low heat, possibly with 1-2 tablespoons of water added to the sauce to prevent drying out. I don’t recommend freezing it, as the texture of the meat changes and the sauce can become too watery.

Schnitzel under a lid

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