Germany—Breaded Schnitzel

 

German Entreepork schnitzel

Breaded Cutlets
Schweine Schnitzel
(Serves 6)

These cutlets are similar to the classic Weiner Schnitzel but use pork instead of veal. Just as delicious...and easier on the purse.


6 boneless pork cutlets
1/2 C flour
1 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
1/2 tsp. garlic powder
2 eggs (beaten)
2 T milk
1 C fine breadcrumbs
3-4 T oil
_____________

Gravy
2 tsp. fresh lemon juice
1/2 C chicken broth
1/2 C heavy cream
pinch or 2 of dried dill weed

Cutlets: with a mallet or the flat blade of a heavy chef’s knife, pound cutlets to 1/8" thickness. In a brown paper bag, combine next 5 ingredients. Add pork cutlets and shake, coating with seasoned flour. Shake off excess. Combine eggs and milk. Dip cutlets in egg/milk mixture, then in breadcrumbs. Allow cutlets to rest on a plate for 15 minutes: this helps crust adhere during frying.

Frying: in a large skillet, heat oil till it shimmers. Add cutlets, in batches, and brown 2-3 minutes on each side. Remove cutlets and keep warm in a low oven.

Gravy: pour lemon juice and chicken broth into skillet, scrape up residue ("fond") from pan bottom, and bring to a boil to reduce liquid slightly. Turn down heat before adding cream and dill, stirring constantly. Continue to heat (careful not to boil) till sauce thickens. Arrange cutlets on a platter and spoon sauce over them. Garnish with wedges of lemon and serve with boiled potatoes.

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Tips & Glossary

Beets: how to peel and cook beets is a matter of personal preference. You can cut off the tops, peel them with a vegetable peeler and boil them. Another method: leave on about 1" of the tops, wrap them in foil, and bake for 1 hour in a 350 oven. Cool and use rubber gloves, or handle with a paper towel, to prevent hands from turning...well, beet-red. The skins will slip right off. Most cooks say baking- then-peeling is the tastiest way to cook beets.

Ginger: dried ground ginger is far more potent than freshly-grated from the root. Sweet dessert recipes call for ground powder. If you wish to use freshly grated ginger, use 6 times the amount of ground called for in the recipe.

Nutmeg: use small whole nuts and store them, tightly covered, in a dry dark area. Grate what you need using the smallest grating edge or grind in a food processor. What a difference from store bought ground nutmeg!

Wurst: German sausages— more types than you can shake a stick at. Here are several:
Bockwurst: smoked; with veal, chives & parsley.
Bratwurst: pale; with veal, pork, ginger & nutmeg.
Knockwurst: short & plump, smoked; with pork, beef & garlic.
Weisswurst: "white"; with veal, pork, cream & eggs.
• Wienerwurst: with beef, pork, coriander & garlic.
Frankfurter: smoked; with lean pork & bacon fat.

 

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