Pork Holstein Schnitzel With Austrian Potato Salad And Pickled Cucumbers Recipes
SCHNITZEL A LA HOLSTEIN
There is a lot of German influence in the hill country of Texas and this is one of our favorite meals to have. I have to squeeze lots of fresh lemon on my schnitzel. We love this dish with spaetzle. I have that recipe posted too.
Provided by YaYa1689
Categories German
Time 2h10m
Yield 4-6 cutlets, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Coat the veal cutlets lightly with flour mixture, dip in the beaten.
- eggs, and then coat with bread crumbs. Refrigerate for 30 minutes to.
- 2 hours. Heat the butter in a large heavy skillet over moderate heat.
- and cook the cutlets 3 to 4 minutes per side, until browned, adding.
- more butter if necessary. Top with capers, anchovy fillets, fried.
- eggs, and serve with lemon wedges.
- variations:.
- If desired these combinations may be substituted.
- Sauteed onions & peppers.
- German brown meat sauce.
- Sauteed onions, peppers & tomatoes (my fave).
- **Pork loin or pork loin roast may be used instead of veal. Pounded flat**.
Nutrition Facts : Calories 248.8, Fat 14.9, SaturatedFat 8.3, Cholesterol 136.3, Sodium 215.9, Carbohydrate 21.8, Fiber 1, Sugar 1.1, Protein 6.7
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