What to do with schnitzel?!
thanks
Answers: what can i serve with pork schnitzel? i wouldn't mind something either super authentic or completely out of the ordinary... sauerkraut, pasta, something intresting
thanks
sauerkraut would be good....try a little diff. something....get some kraut that is really strong ( the cheaper the stronger)....for health reasons....add a bit of olive oil to the skillet first........let heat.....add kraut.........have about 1/2 to 1 cup diced (big) pieces of apple(u can leave the peel on or off.....whatever your taste) add caraway seeds (according to taste) cover and simmer ...........also, some potato salad made out of redskin potatoes should be really good with it....always have potatoes with german food (just my opinion)
I love potato pancakes with it and some applesauce to top them.
Potato Pancakes
Peel 4 or 5 potatoes, and grate them with a grater. Add 1 egg, salt and pepper to taste, and enough flour (about 2-3 Tablespoons) to thicken to a good batter. Add 1/4 cup chopped onion if desired. Cook in a fry pan in about 1/4-1/2 inch of oil, turning over once. Drain on paper towels and eat them with applesauce or applesauce and sour cream.
Heres some recipes.
http://allrecipes.com/Search/Recipes.asp...
PORK SCHNITZEL WITH CHANTERELLE MUSHROOMS
2 (3-ounce) pork cutlets, pounded thin
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
2 eggs, beaten
Bread crumbs, for dredging
2 tablespoons clarified butter
3 slices smoked bacon, roughly chopped
1/2 onion, diced
1 tablespoons Dijon mustard
1 tablespoon capers, drained
Butter
3/4 pound chanterelle mushrooms, chopped if large
1/2 cup heavy cream
Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then bread crumbs. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm.
In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a small lump of butter to the mix and immediately add the chanterelles. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers, as needed.
To serve, spoon sauce over browned schnitzels.
my mother in law always serves it with gravy and Mushrooms and those Potato Balls I cant spell it in german .. with sweet red cabbage!! as you can tell I'm not the German its my husbands family!! I just love to eat it!!
http://recipe.aol.com/recipe/pork-schnit...
http://abreiden.wordpress.com/2007/10/17...
Here you go.... enjoy!
My mum makes the best pork schnitzel. She uses the pork neck sliced to the thickness of a finger,sprinkles garlic salt over them then puts them through flour,eggs then bred crumbs. She cocks them in olive oil, on slow to medium heat in a non stick fry pan,(covered with a lid), till nicely browned on all sides. Place them on paper towel as well as in between.She leaves them in a just warm oven to keep warm till served.
Meanwhile she boils the potatoes,and makes some mushed potatoes, with butter and cream,She also makes some peas...with a difference:
We use frozen peas,put in a sauce pan with some butter,sprinkle with 1 tablespoon of flour,and mix well,a little bit of sugar and a bit of milk just to make it saucy but not thin.
We serve it with grilled capsicum (the large red,not hot peppers),peeled,or you can use finely sliced cucumbers too and soaking in a mixture of water,vinegar and a little sugar (to taste)
The combination is delicious.