So we did take our trip to Germany with the wiener schnitzel and warm German potato salad. It was yummy. Too tired and lazy too take pictures this time plus it wasn’t that pretty. I definitely need more practice cooking in butter. I had a hard time keeping it the proper temp. I got to hot and they turned really brown not burnt just not pretty. Where shall we go next? It was super good though. The potato salad was a big hit.
Wiener Schnitzel Copyright 1999, Hans Rockenwagner, All rights reserved
Prep Time: 0 min Inactive Prep Time: 0 min Cook Time: 0 min Level: Easy Serves: Ingredients
- 6 veal cutlets
- 1 1/2 tablespoons fresh lemon juice
- 1/2 to 1 cup all-purpose flour
- 2 eggs, lightly beaten with 2 tablespoons cold water
- 2 tablespoons vegetable oil
- 1 generous cup fine, dry bread crumbs
- 4 to 5 tablespoons butter
Directions Preheat oven to 250 degrees. Pound the veal cutlets to an even, approximately 1/8-inch thickness, or have your butcher do this for you. In a dish, sprinkle the cutlets with lemon juice and let stand for 30 minutes. Season both sides with salt. Place the flour on a flat plate, and place the egg/water mixture in a wide, shallow bowl. Add the oil to the egg mixture and beat in with a fork. Spread the bread crumbs on a large plate. Dip the cutlets lightly into the flour, making sure to coat all surfaces, then gently shake off the excess flour. Dip the cutlets into the egg mixture, letting the excess drip away, and then dredge them in the bread crumbs. Let stand at room temperature for 20 minutes. Heat your largest, heavy skillets over medium-high heat and add the butter. When the butter is quite hot and the foam starts to subside, add the veal (cook in batches if necessary – but don’t crowd them in the pan). If the butter browns too much after cooking the first batch, you may need to discard it, wipe out the pan, and add more butter for the next batch. Cook for 4 to 6 minutes on each side, until golden brown, and turn with a spatula (don’t use a fork or tongs, or the breading may be pierced). When the second side is golden, the schnitzels should be cooked through. Transfer to a warm platter and keep warm in a 250 degree oven while you cook the second batch, if necessary
Warm Potato Salad c.1997, M.S. Milliken & S. Feniger, all rights reserved
Prep Time: 30 min Inactive Prep Time: 0 min Cook Time: 40 min Level: Easy Serves: 6 servings Ingredients
- 3 pounds redskinned potatoes, quartered
- 6 bacon slices, chopped
- 3 celery stalks, diced
- 2 jalapeno chilies, minced
- 6 green onions, chopped
- 1 teaspoon ground cumin
- 1 tablespoon brown sugar
- 1/4 cup cider vinegar
- 1/2 cup chicken or vegetable stock
- Pinch of cayenne pepper
- 1/4 cup chopped fresh cilantro
Directions Steam potatoes until just tender. Meanwhile, cook bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 2 tablespoons drippings from skillet. Add celery to skillet and saute until softened. Add jalapeno, green onions, cumin and sugar and stir 1 minute. Add vinegar, broth and cayenne pepper. Bring to boil.
Combine warm potatoes and bacon in large bowl. Add hot dressing and toss to coat. Season to taste with salt and pepper. Add cilantro and toss again. Serve warm.
. In Germany, potato salad is served as an accompaniment to bratwurst, Wiener Schnitzel, sweetbreads, and other hearty meat dishes.
. German potato salad is different from American potato salad because it doesn’t use mayonnaise as a big part of the dressing.
. German potato salads are best served lukewarm, because the potatoes have a chance to absorb the dressing.