German Schnitzels
Ingredients
- Wienerschnitzel: Marinate 6 pounded cutlets in lemon juice for 30
- min; sprinkle with salt. Place a cup of flour on a plate or a piece
- of waxed paper; beat 2 eggs in 2 Tbsp cold water and optionally
- beat in 2 Tbsp salad oil for a more secure and crispier breading.
- Have a cup of fine dry breadcrumbs ready in a plate or on a piece
- of waxed paper. Dip the cutlets lightly into flour, then the egg
- mix. Let the excess egg drip off, then dredge in the crumbs. Let
- stand 15-30 min. Heat enough fat in a large skillet for the cutlets
- to swim. do not crowd them. Put schnitzels in the pan only when
- the fat is very hot. fry on the first side until golden brown.
- Turn with a spatula; do not pierce with a fork. Fry another 4-6
- min until golden brown. Hold in a 250-275 oven until the rest are
- done.
Instructions
Schnitzel a la Holstein: Garnish wienerschnitzel with a fried egg, two anchovy fillets and a sprinkling of well drained capers. Cheese schnitzel: Use 1/2 cup grated Parmesan cheese and 1/2 cup crumbs instead of 1 cup crumbs. Garnish the finished schnitzels with paprika and a paper thin slice of lemon. Naturschnitzel: Take pounded cutlets 1/4" thick, salt and dredge one side only with flour. Brown unfloured side first, then the floured side. Make a sauce as follows: stir 2 Tbsp butter into the pan juices; when bubbling add 1/2 cup beef or veal stock- simmer and scrape pan residues into the sauce with a wooden spoon. Flavor with salt, pepper and lemon juice. Pour the reduced sauce over the schnitzels. Almond schnitzel: Dip cutlets into sour cream, then flour, then egg wash, then grated blanched almonds instead of breadcrumbs. Hunter's schnitzel: Cut schnitzels in half after pounding, sprinkle with salt and pepper and saute in bacon fat. Remove meat and saute chopped carrot, onion and parsley [and optionally celery and mushrooms as well] until soft. Return veal to the pan, add a Tbsp butter and when it bubbles stir in 2 Tbsp flour. Stir and cook 5 min. Pour 1 cup white wine into the pan, cover and simmer 15 min or until veal is tender. Season sauce to taste; place schnitzels on serving platter and top with vegetables and sauce. Cream schnitzel: Cut salted and peppered pounded cutlets into 2"x3" pieces. Brown both sides in butter and remove from pan. pour 1/2 cup water into pan, scraping pan residues into it with a wooden spoon. Blend 1 Tbsp flour into 1/2 cup sour cream and stir that into the water. Return schnitzels to the sauce, cover and simmer 5-10 min until meat is tender. Season sauce with beef extract and lemon juice. Swabian schnitzel: Make cream schnitzel with twice the sauce and serve over a mound of hot noodles or Spatzle. Paprikaschnitzel: Follow recipe for cream schnitzel but sprinkle cutlets with paprika before browning and stir 1-2 tsp paprika into the sour cream sauce. Mince a small onion and saute it in a little butter until soft and add to the fried veal before cooking it again in the sour cream sauce.