In a suburb of Philadelphia, there used to be a terrific Austrian restaurant called Wolfgang’s (named after the country’s most famous musician). I celebrated a couple of birthdays there (I was always mature for my age when it came to food) as it was a small but terrific little spot. Sadly it closed although being located in Ardmore, one of the towns located along the prestigious and ritzy Main Line, I’m sure rent wasn’t cheap.
I’ve never been to Germany (or Austria for that matter) and while neither country is extremely high at the top of my list (well, perhaps Austria slightly more since I am an ubber Sound of Music fan freak), I’m sure that were I to go I would have a fanastic time even if I find the German language extremely gutteral sounding. However, German food is one area that I don’t know a ton about and I realized that until I made Linzer Torte and Weiner Schnitzel, I’ve never once made a German meal in the almost two years that I’ve been keeping this blog (Santa, here’s a hint for you-a German cookbook). While I generally don’t brag about my cooking since after all, a cook is usually his/her harshest critic, the schnitzel was phenomenal. I made it with veal as D isn’t the biggest fan of pork but obviously either constitutes the ubiqutious schnitzel.
I definitely encourage you to try the recipe out and let me know how yours turns out. Question of the day-have you ever been to THE Oktoerbest in Germany? If so, I’d love to hear about it!
(recipe courtesy of the September 29, 2004 issue of the Peterborough Examiner)
Four thin veal or pork cutlets
Half cup flour
Salt and pepper to taste
Paprika (as needed)
Half cup milk
Fine breadcrumbs (as needed)
Oil as needed
One tablespoon butter
Four lemon wedges
-Preheat oven to 425 degrees F. Put flour in a bowl and season with salt, pepper and parika. In a separate owl, mix together egg and milk. Place breadcrumbs in another bowl.
-Dredge cutlets with seasoned flour. Shake off excess flour. Coat each cutlet in egg mixture, then set the breadcrumbs. Do not press breadcrums into cutlets with your fingers. Let breaded cutlets rest for about 30 minutes in the refrigerator.
-In a large skillet, heat oil and butter together. When sizzling hot, fry schnitzels about five minutes each side or until golden. Place schnitzels on a baking sheet sprayed with non-stick spray. Finish schnitzels in oven for five to eight minutes or until meat is white inside.
-Serve hot, sprinkled with lemon juice.