WIENERSCHNITZEL
This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!
Provided by Loves2CookinMN
Categories World Cuisine Recipes European German
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
- In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
- Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.
Nutrition Facts : Calories 514.5 calories, Carbohydrate 33.7 g, Cholesterol 229.6 mg, Fat 29.1 g, Fiber 2.4 g, Protein 29.1 g, SaturatedFat 15.5 g, Sodium 781.7 mg, Sugar 2.4 g
JAGERSCHNITZEL
This is a delicious dish I ordered again and again when I was stationed in Germany with the Army. It is best served with French fries to clean up the remaining gravy and a nice garden salad.
Provided by DSPIRAL73
Categories World Cuisine Recipes European German
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
- Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.
Nutrition Facts : Calories 555.6 calories, Carbohydrate 29.9 g, Cholesterol 157 mg, Fat 33.5 g, Fiber 3 g, Protein 32.9 g, SaturatedFat 12.2 g, Sodium 682.8 mg, Sugar 4.4 g
WIENER OR JAEGER SCHNITZEL
What's not to like about meat pounded tender and thin, dipped in egg and flour, and fried to a golden brown? Adapted from Black Forest Mill German Restaurant
Provided by JackieOhNo
Categories Veal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Trim excess fat from veal or pork. Place cutlets between 2 sheets of waxed paper; flatten to one-eighth- to one-quarter-inch thickness. Combine flour and pepper in a shallow dish. Mix egg and buttermilk in another shallow dish. Coat cutlets with flour mixture, dredge in egg, then coat with bread crumbs. Let rest for 15 minutes.
- Heat large skillet on medium. Add oil; when hot, carefully add cutlets. Cook 4 to 5 minutes on each side or until browned. Transfer to a platter. Garnish Wiener schnitzel with lemon wedges and serve. Serve jaeger schnitzel with German gravy.
- To make German gravy: In a large saute pan, melt butter on medium-low heat until liquefied.
- Slowly whisk in flour, stirring constantly until the mixture resembles dough and is dark brown.
- Slowly add broth in small amounts, stirring constantly. Add salt, pepper, nutmeg, onion, tomato and mushrooms, and reduce heat to low.
- Simmer, stirring occasionally, for 5 to 7 minutes, or until vegetables are soft.
Nutrition Facts : Calories 721.9, Fat 49.8, SaturatedFat 13.5, Cholesterol 171.2, Sodium 735.9, Carbohydrate 35.8, Fiber 3.4, Sugar 7.1, Protein 34.1
WIENER SCHNITZEL WITH JAEGER SAUCE
I don't remember where I got this recipe but I've been using it for years. I've recently fell in love with RecipeZaar's shopping list and just wanted this to be in there so it would be on my list.
Provided by AZALEA1000
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Schnitzel:.
- Pound the meat thin and cut the fringes carefully.
- Salt lightly, bread them and put them in a saucepan and fry both sides of them in hot fat.
- There should be enough fat in the saucepan so that the schnitzel float in the saucepan and do not touch the bottom.
- Breading:
- Prepare three plates: Put flour on one, breadcrumbs on a second and two eggs that have been whisked. Cover the meat first in the flour, then in the egg and finally in the breadcrumbs.
- Sauce:.
- Melt margarine in a large saucepan. Add onion and mushrooms and fry until golden. Add water, bring to a boil, and blend in the brown gravy mix.
- Reduce heat to medium and cook for about 5-10 minutes. Before serving, sprinkle with finely chopped parsley.
Nutrition Facts : Calories 600.1, Fat 24.2, SaturatedFat 6.3, Cholesterol 198.8, Sodium 1405.7, Carbohydrate 50.9, Fiber 2.7, Sugar 2.8, Protein 42
JAEGER SCHNITZEL
Steps:
- Season the meat with salt and pepper, dip the pieces in the flour, and shake off excess.
- In a heavy saute pan, heat 2 ounces of olive oil over high heat. Sear both sides of the meat until golden. Remove meat and set aside.
- Add the onion, carrot, celery, and bouquet garni. Saute for 1 minute. Deglaze with wine and continue to cook until reduced by half. Add 3/4-cup of the stock and return meat to pan, lower to a simmer, and cook until meat is tender. Transfer meat to a plate and keep warm. Strain sauce. Reserve.
- In another saute pan, heat the remaining 1 ounce oil and butter. Saute the bacon until golden. Add the pearl onions and mushrooms and continue to saute until golden. Add to the sauce. Place the meat back into the sauce and simmer for 5 minutes.
- To serve, divide schnitzel into 4 portions on center of heated plates. Pour the sauce with mushrooms and bacon on top. Sprinkle with minced parsley. Serve with noodles or mashed potatoes.
WIENER SCHNITZEL
Steps:
- Preheat oven to 250 degrees. Pound the veal cutlets to an even, approximately 1/8-inch thickness, or have your butcher do this for you. In a dish, sprinkle the cutlets with lemon juice and let stand for 30 minutes. Season both sides with salt. Place the flour on a flat plate, and place the egg/water mixture in a wide, shallow bowl. Add the oil to the egg mixture and beat in with a fork. Spread the bread crumbs on a large plate. Dip the cutlets lightly into the flour, making sure to coat all surfaces, then gently shake off the excess flour. Dip the cutlets into the egg mixture, letting the excess drip away, and then dredge them in the bread crumbs. Let stand at room temperature for 20 minutes. Heat your largest, heavy skillets over medium-high heat and add the butter. When the butter is quite hot and the foam starts to subside, add the veal (cook in batches if necessary - but don't crowd them in the pan). If the butter browns too much after cooking the first batch, you may need to discard it, wipe out the pan, and add more butter for the next batch. Cook for 4 to 6 minutes on each side, until golden brown, and turn with a spatula (don't use a fork or tongs, or the breading may be pierced). When the second side is golden, the schnitzels should be cooked through. Transfer to a warm platter and keep warm in a 250 degree oven while you cook the second batch, if necessary.
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