About Cookie Lady Expertise Learned a variety of German wonderments in my mothers and Aunts and finally my mother-in-laws kitchen. Made my first spatzle at age 10. Have a recipe for making Baumkkuchen at home. -There are recipes in my personal files from the first course to the last. My library is considerable!
Expert: Cookie Lady Date: 7/6/2005 Subject: Schnitzel
Question Hi, I hope I spelled this dish correctly. I first tried German food about a month ago, and absolutely loved it! We had spatzel and schnitzel. The spatzel was cooked with pieces of bacon. Would you please help me with recipes for both? Thanks so much!
Dana
Answer Dana, Spaetzle can be prepared in many ways. Forced through a colander, scraped from a spaetzle board or using a variety of spaetzle machines. Sending basic recipe. Also included here are two Schnitzel recipes, one for pork and a Weiner Schnitzel using veal. Enjoy!!
SPAETZLE
500 g Flour (4 1/2 cups less 1
-Tbsp)
5 Eggs
1 c Water
salt
Combine all ingredients and stir until the batter is smooth. One part at a
time, force through a spaetzle shaver and let drop straight into boiling
water. As soon as the spaetzle rise to the surface, remove them with a
slotted spoon and rinse in warm water.
In olden days, the spaetzle dough was forced through a three- legged sieve,
by means of stirring. This resulted in the so- called 'Knoepfle' (little
buttons). Another method - more common in the Wuertemberg area - is to put
the dough on a wooden board and scraping off small slivers of dough, which
then results in elongated spaetzle, similar to the ones produced by a
spaetzle press.
Serves 4
SCHNITZEL
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1 lb. pork cutlets
Salt and pepper
1/2 c. flour
2 eggs, beaten
1 1/4 c. dry bread crumbs
Oil
Pound cutlets as thin as possible. Sprinkle with salt and pepper. Set up an assembly line with flour on one plate, eggs on one and crumbs on third. Coat first with flour and shake off excess. Dip in egg, making sure meat is completely coated. Cover entire with bread crumbs.
Heat 1/4-inch oil; add pork. Cook until golden brown, about 1 1/2 minutes each side. Drain on paper towel
Wiener Schnitzel
Translation of the name: 'Wiener' this word comes from
the word 'Wien', which is the Austrian city called Vienna.
'Schnitzel' means basically meat in a crust.
Makes 8 servings.
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2 pounds veal
1 cup all-purpose flour
4 eggs
1 tablespoon vegetable oil salt and pepper to taste
4 cups bread crumbs
1/8 cup oil for frying
Directions
1 Cut the veal into steaks, about as thick as your
finger. Dredge in flour. In a shallow dish, beat the eggs with
1 tablespoon oil, salt and pepper. Coat the veal with
egg mixture, then with bread crumbs.
2 Heat 1/4 cup oil in a heavy skillet over medium heat.
Fry veal until golden brown, about 5 minutes on each side. Drain on paper towel.
