Recipe Box

To Germany and back in 6 hours...

For the last few weeks I have been studying different cuisines indigenous to Europe and the Mediterranean. Today, my contribution to class was to make two dishes very traditional to Germany.

Picture above is a demo of Schnitzel our instructor
made for us. He added sardines on top. 

WIENER SCHNITZEL 

Veal cutlets, 4-5 oz. 12 ea. 

Standard breading 

Flour as  needed 

Egg wash (8 eggs) 16 oz. 

Bread crumbs as  needed (seasoned with salt and pepper)

Cooking fat 

Vegetable oil 1 pt. 

Butter, clarified 1 pt. 

Lard 1 lb. 

Garnish 

Lemon slices, no seeds 12 ea. 

Prepared horseradish 1/4 c

Capers 1/4 c

Butter 2 T

Parsley 1 T

Lemon juice 1 lemon

Fried eggs 7

Method  

1. Pound cutlets to an 1/8th of an inch in thickness

2. Bread the veal cutlets by dipping them in flour then egg wash and finally seasoned bread crumbs. 

3. Pan-fry cutlets in an oil and butter till light brown.

4. Remove veal and let oil drain off, meanwhile in pan with cooking fat add in more utter till it foams and turns brown. Remove from heat and add juice of one lemon, parsley, and capers.

5. Pour over cutlets

6. Top with fried eggs, horseradish, and lemon slices dusted in paprika (alternate dusted and non dusted slices as a method of presentation). 

A twist to this recipe is to sprinkle grated cheese on top and brown
under broiler. Fine herbs may also be added to dough for extra
flavor

SPAETZLE
All-purpose flour 13 oz. 

Salt ½ tsp. 

Nutmeg 1/8 tsp. 

Eggs 6¾ oz. 

Water 8 oz. 

To serve 

Butter 

Salt and pepper 

Dill, finely chopped 

Method 

1. Place the dry ingredients in bowl and form a well.  

2. Beat the eggs to blend and place in a well of the dry ingredients. Add about half the water 

and beat well. 

3. Add water, a little at a time, and beat mixture until bubbles start to appear and smooth 

batter no longer adheres to the spoon. Batter will be thick but wet. 

4. Fill large pot with water, bring to boil. 

5. Use strainer and spatula. press dough through holes in strainer with spatula into boiling water.

6. Remove spaetzle with skimmer when they float to surface. Place in bowl of cold water to 

remove excess starch and hold until service. 

8. To serve, sauté in butter to reheat. Season with salt, pepper, and finely chopped dill, if 

desired.