Text 37131, 108 rader
Skriven 2010-04-25 18:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: North Carolina trip
===========================
-=> Quoting Dale Shipp to Sean Dennis <=-

 DS> If you like German food

And large steins of beer and dirndls. What's not too like?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: German Schnitzels
 Categories: German, Jw, Veal, Info
      Yield: 1 Text file
 
           Veal
 
  Along with sauerbraten and sausages, schnitzels are Germany's most
  famous food specialty. A schnitzel is literally a slice or cutlet
  from a veal leg. Flattened fried chicken breasts and pork cutlets,
  although tasty, are not true schnitzel. Known in Italy as Scallopini
  and in France as Escalope, it is cut with the long grain or more
  exactly at a slight diagonal to it so that it will not fall apart
  when pounded. It is this pounding with a wooden mallet that gives
  schnitzel its tenderness and delicacy. After being cut the slice of
  veal is placed between several thicknesses of waxed paper and then
  pounded to about 1/16" to 1/8" thickness.
  
  General rules for preparing schnitzels: -1- The breaded cutlets
  should be rested at room temp for 15-30 min before frying. -2- The
  fat should be hot enough so that the breading does not fall off. -3-
  A schnitzel should be golden brown on both sides and thoroughly
  cooked in 8-12 min. It should only be turned once. Otherwise it is
  too thick. -4- Keep finished schnitzels in a low oven [250-275] while
  the others are frying. Never cover them or they will steam and the
  breading will get soggy. -5- Although schnitzels are often fried in
  butter, shortenings or lard can be used. Lard gives the crispiest,
  driest crust.
  
  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.
  
  Schnitzel a la Holstein: Garnish wienerschnitzel with a fried egg, two
  anchovy fillets and a sprinkling of well drained capers. [Or use a
  barely set poached egg and finish under the broiler.- JW]
  
  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.
  
  From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller
 
MMMMM

Cheers

YK Jim


... One of the great OZ contributions to civilization: the 80 oz beer can

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