Ingredients:

• Minced Beef: 600 grams
• Onion: 1 large, finely chopped
• Garlic: 2 cloves, minced
• Manka (Semolina): 80 grams
• Salt: To taste
• Black Pepper: To taste
• Paprika: To taste
• Thyme: To taste
• Eggs: 2-3, beaten
• Milk: 100 ml
• Flour: 130 grams
• Paprika: For seasoning
• Vegetable Oil: For frying
• Butter: A small amount for frying
• Tomatoes in Their Own Juice: 400 ml, crushed
• Garlic: 2-3 cloves, minced
• Sugar: To balance the acidity of the tomatoes
• Salt: To taste
• Black Pepper: To taste
• Paprika: To taste
• Thyme: To taste

Instructions:

Prepare the Schnitzels:

1. Mix the Meat: In a large mixing bowl, combine the minced beef, finely chopped onion, minced garlic, manka (semolina), salt, black pepper, paprika, and thyme. Mix well until all the ingredients are thoroughly combined.
2. Shape the Schnitzels: Form the mixture into small, flat schnitzels, about the size of your palm.
3. Parboil the Schnitzels: Bring a pot of water to a boil. Place the schnitzels into the boiling water and cook for 5 minutes. This step helps to set the shape of the schnitzels and removes excess fat.
4. Prepare the Batter: In a separate bowl, beat the eggs, then add the milk, flour, salt, and paprika. Mix until smooth, creating a thick batter.
5. Fry the Schnitzels: Heat a mixture of vegetable oil and butter in a frying pan over medium heat. Dip each schnitzel in the batter, ensuring they are fully coated, then fry in the hot oil for about 3 minutes on each side, or until golden brown and cooked through.

Make the Tomato Sauce:

1. Prepare the Sauce: In a separate pan, heat a little vegetable oil over medium heat. Add the minced garlic and cook until fragrant.
2. Add Tomatoes: Pour in the crushed tomatoes along with their juice. Season with salt, black pepper, paprika, thyme, and a pinch of sugar to balance the acidity.
3. Simmer: Allow the sauce to simmer for about 5 minutes, stirring occasionally, until it thickens slightly.
4. Combine: Place the fried schnitzels into the tomato sauce, making sure they are well-coated. Cover the pan and let it simmer for another 5 minutes, allowing the flavors to meld together.

Serving Suggestions:

Serve the schnitzels hot, straight from the pan, with a side of steamed rice, mashed potatoes, or a fresh green salad. The rich, tangy tomato sauce pairs perfectly with the crispy, savory schnitzels, making this dish a complete and satisfying meal.

Tips and Tricks:

• Adjusting Seasonings: Feel free to adjust the amount of paprika, thyme, or other spices according to your taste preference.
• Batter Consistency: Ensure the batter is not too thick or too runny. It should coat the schnitzels evenly without dripping excessively.
• Sauce Thickness: If the tomato sauce becomes too thick, you can add a little water or broth to reach your desired consistency.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

Nutritional Information (per serving):

• Calories: 450 kcal
• Protein: 28g
• Carbohydrates: 22g
• Fat: 28g
• Fiber: 3g
• Sodium: 600mg

Possible Questions:

Q1: Can I use a different type of meat?

• Absolutely! You can substitute minced beef with minced chicken, pork, or even a mix of meats for a different flavor profile.

Q2: What can I serve with these schnitzels?

• These schnitzels pair well with steamed rice, mashed potatoes, or a simple green salad. The tomato sauce adds a nice tangy contrast, so a side of crusty bread to soak up the sauce would also be delicious.

Q3: Can I prepare the schnitzels in advance?

• Yes, you can prepare the schnitzels up to the frying step and refrigerate them. When ready to serve, simply dip them in the batter and fry them fresh.

Conclusion:

This dish is a wonderful blend of textures and flavors, combining the crispy exterior of the schnitzels with the rich and savory tomato sauce. It’s a versatile recipe that can be served for lunch, dinner, or even as part of a special occasion meal. The techniques used, such as parboiling the schnitzels and frying them in batter, ensure that the final dish is both quick to prepare and deliciously satisfying. Enjoy this unique, chef-inspired recipe!