5 Great Recipes for Reverse Schnitzels or The Order Matters!

Cutlets are one of the classic dishes of Czech cuisine.

Do you think that there is nothing more interesting to come up with in their preparation?

Try our recipes for inside-out schnitzels!

Their secret lies in the fact that they are coated first in breadcrumbs and then in egg. In addition, after frying, they are baked in the oven, most often with onions.

Whether you prepare them from pork, chicken or veal, they always taste great.

Classic pork chops inside out

Even though inverted chops are usually browned after frying, this is not absolutely necessary. They can also be prepared only in a pan.

Ingredients:

• 400 g of pork chops, or boneless chops or neck
• 1 cup breadcrumbs
• 2 eggs
• 2 cloves of garlic
• frying oil
• salt pepper

Method:

1. Pound the slices of pork and then salt, pepper and also rub with pressed garlic.
2. Then gradually coat the meat, first in breadcrumbs and then in egg.
3. Place the wrapped cutlets on a hot pan with a sufficient amount of oil.
4. Fry the individual slices for 3-4 minutes on each side until golden.
5. After removing the chops from the pan, place them on paper towels to absorb excess oil.

Reversed pork chops taste great with mashed potatoes or potato and vegetable garnish.

Cutlets baked inside out in the oven

You can make the breadcrumbs special with various herbs, for example oregano, rosemary or thyme, or even spices. Paprika or ground cumin are popular.

Ingredients:

• 4 pork or chicken cutlets
• 1 cup breadcrumbs
• 2 eggs
• 2 onions
• 1 teaspoon of dried minced garlic
• 2 tablespoons of milk
• frying oil
• butter
• salt pepper

Method:

1. Preheat the oven to 200°C.
2. Wash the meat, pound it, salt it, pepper it and sprinkle it with minced garlic.
3. Then coat the meat slices first in breadcrumbs and then in beaten eggs with a little milk.
4. Heat the oil in a pan and fry the coated cutlets until golden on both sides.
5. After removing the cutlets, fry the onion cut into rounds in the pan.
6. When the onion is lightly golden, place it in the bottom of the prepared baking dish.
7. Place the fried cutlets on top of the onion and add a little butter and, if necessary, water for basting.
8. Bake for approximately 30 minutes.

These steaks taste excellent with a variety of side dishes made of potatoes or with a vegetable salad.

Luxurious inverted veal steaks

Tender veal makes this dish a true gourmet experience. When pounding, we recommend covering the meat slices with food foil or a plastic bag to protect the meat from possible tearing.

Ingredients:

• 4 veal steaks
• 1 cup breadcrumbs
• 2 eggs
• 2 onions
• 1 cup broth
• frying oil
• salt pepper

Method:

1. Preheat the oven to 200°C.
2. Pound the veal with a mallet and salt and pepper the slices of meat on both sides.
3. Then coat them first in breadcrumbs and then in beaten egg.
4. Heat a sufficient amount of oil in a pan and place the pre-prepared cutlets in it.
5. Fry until golden on both sides, approximately 2-3 minutes.
6. In the meantime, peel the onion and cut it into rounds.
7. Place the fried steaks in the baking dish and lightly fry the onion in the pan.
8. Then put the onion in the roasting pan next to the steaks and pour the broth over everything.
9. Place the pan in the oven and bake for approximately 30 minutes.

Serve the veal cutlets inside out with onions and potatoes topped with the baked juice.

Cutlets baked with onion, garlic and bacon

The secret of this dish lies primarily in the delicious combination of pork and bacon with onions and garlic.

Ingredients:

• 4 pork chops or chops
• 1 cup breadcrumbs
• 2 eggs
• 1 onion
• 2 cloves of garlic
• 100 g of English bacon
• 1 teaspoon of dried minced garlic
• frying oil
• salt pepper

Method:

1. Preheat the oven to 200°C.
2. Pound the pork and then salt, pepper and sprinkle with minced garlic on both sides.
3. Prepare two bowls, one with breadcrumbs, the other with beaten eggs.
4. First put the meat slices in a bowl with breadcrumbs and then in the egg.
5. Heat the oil in a pan and fry the pre-prepared slices of meat until golden brown on both sides.
6. Then place the fried cutlets in an oiled baking dish.
7. Place bacon pieces and sliced onion and garlic on top of the steaks.
8. Bake in the preheated oven for approximately 40 minutes.

Serve the flipped steaks with bacon, onion and garlic with mashed potatoes.

Flipped chicken cutlets baked with cream

Baking fried slices of meat together with whipped cream, as in this recipe, makes the resulting dish even more tender and juicy than usual.

Ingredients:

• 4 chicken cutlets
• 2 onions
• 2 eggs
• 1 cup of whipped cream
• 1 cup breadcrumbs
• frying oil
• salt pepper

Method:

1. Preheat the oven to 180°C.
2. Pat the chicken slices over the food foil, salt and pepper.
3. Prepare breadcrumbs in one bowl and beaten eggs in another bowl.
4. Then coat the meat thoroughly first in breadcrumbs and then in egg.
5. Fry the wrapped cutlets until golden in a pan with hot oil.
6. In the meantime, cut the onion into slices and put it in the baking dish in which you want to bake the cutlets.
7. Next, place the fried cutlets on top of the onion and cover them again with onion rings on top.
8. Finally, cover everything with whipped cream and close the baking pan.
9. Bake in the preheated oven for approximately 30 minutes.
10. Uncover the pan for the last five minutes.

Serve the cutlets, baked inside out with onions and cream, with potatoes or mashed potatoes.

A few tips and tricks at the end

The name of the inside-out schnitzel is of course a reference to the way they are prepared. After pounding and seasoning, the meat is first coated in breadcrumbs and then in egg. Compared to traditional schnitzel in a three-pack, the order is reversed, with the fact that plain flour is not used at all, which is the starting point in the case of classic schnitzel.

The breadcrumbs must be pressed well into the meat, either with your fingers or with the help of a meat mallet, as it is harder to stick to the meat itself. If you want, you can add various fresh or dried herbs to the breadcrumbs for a special taste. If you like spicier dishes, the slices of meat can be sprinkled with hot pepper or chili before putting them in the breadcrumbs. It is also possible to add a little Dijon mustard or soy sauce to the beaten egg.

During the cooking of the inverted cutlets in the oven, it is recommended to check that they do not need to be lightly basted, preferably with stock, but you can also use plain water.

Cutlets inside out not only with onions

How much you fry the onion before baking together with the cutlets depends on your taste preferences. If you like a more crunchy version, fry the onion more, if you prefer the onion only vitrified, sauté it for a shorter time. Both versions are very tasty.

In addition to onions and garlic, you can of course add other types of vegetables to the cutlets in the oven, such as peppers or root vegetables in general.