Austrian Holstein Style Schnitzel Holsteiner Schnitzel Recipes

PORK HOLSTEIN SCHNITZEL WITH AUSTRIAN POTATO SALAD AND PICKLED CUCUMBERS

Steps:

• For the pork Holstein schnitzel: Trim any excess fat from the pork chops. Butterfly the chops and then pound to 1/4-inch thickness using a meat mallet. Season with salt.
• Set up a dredging station with three shallow dishes. Place the flour in the first, one of the eggs whisked with a splash of water in the second and the panko in the third. Dip the pork into the flour first, dusting off any excess. Dip the pork into the egg next, and finally the panko, making sure to press the panko into the pork firmly to ensure it's nicely packed on.
• Heat a large saute pan over medium-high heat with vegetable oil that covers the bottom of the pan by about 1/2 inch. Heat until the oil shimmers, then add the breaded pork and fry until nicely golden brown on the underside, 2 to 3 minutes. Flip the pork and fry for another 2 to 3 minutes. Remove the pork to a paper towel-lined plate to blot any excess oil and season with salt. Transfer the pork to a sheet tray lined with a rack to rest.
• Drain the frying oil from the pan and add 1 tablespoon of the olive oil. Add the anchovies and stir until they're broken up. Add the garlic and capers and cook for 1 to 2 minutes. Add 2 pats of the butter and the chicken stock and swirl the pan until the butter melts and the sauce starts to come together and lightly thicken. Add the remaining butter and swirl until melted. Remove from the heat and toss in the parsley.
• Heat a small nonstick pan with the remaining 2 tablespoons olive oil over medium-high heat. Crack the remaining 2 eggs into the pan and cook until the whites begin to set. Add 1 teaspoon of water and cover. Cook until the whites are set but the yolks are still runny, about 2 minutes.
• For the Austrian potato salad: To a large bowl, whisk together the apple cider vinegar, chicken stock, olive oil, whole-grain mustard, garlic, red onion and salt to taste. Set aside.
• Place the potatoes into a pot of cold water and generously season with salt. Turn on the heat and bring to a boil. Cook the potatoes until fork tender, about 15 minutes. Drain, then immediately toss into the vinaigrette. Gently stir until the potatoes are fully coated in the vinaigrette. Allow to sit for a few minutes, then toss with the chives right before serving.
• For the pickled cucumbers: Mix together the white wine vinegar, salt, sugar, crushed red pepper, dill, garlic and 1/4 cup water in a large bowl. Add the cucumbers and toss to combine. Set aside for at least 30 minutes to pickle.
• To serve, plate the pork schnitzel and top each piece of pork with a fried egg, then spoon the anchovy caper sauce over the top. Serve alongside the warm potato salad and pickled cucumbers.

SCHNITZELWICHES HOLSTEIN

Steps:

• Put the flour in a shallow dish. Lightly beat 2 eggs in another shallow dish. Mix the breadcrumbs and nutmeg in a third dish.
• Pound the veal cutlets between sheets of plastic wrap to 1/8-inch thick. Sprinkle with salt and pepper. Dredge the veal in flour, then dip in the beaten eggs and coat with the breadcrumbs.
• Heat a thin layer of oil in large skillet over medium-high heat. Cook the veal cutlets until deep golden, 2 to 3 minutes per side. Transfer to a rack to drain.
• Wipe out the skillet and return to medium heat. Add 4 tablespoons butter and heat until the foam subsides. Add the capers and parsley and cook, stirring, 1 minute. Swirl in the lemon juice and remove from the heat.
• Meanwhile, heat a pat of butter in another skillet over medium heat. Crack the remaining 4 eggs into the skillet and fry over easy.
• Arrange the lettuce on the bottom halves of the rolls and top with the schnitzel. Drizzle with the caper butter, then top with the anchovies and fried eggs. Cover with the bun tops.

SCHNITZEL A LA HOLSTEIN

Steps:

• Coat the veal cutlets lightly with flour mixture, dip in the beaten.
• eggs, and then coat with bread crumbs. Refrigerate for 30 minutes to.
• 2 hours. Heat the butter in a large heavy skillet over moderate heat.
• and cook the cutlets 3 to 4 minutes per side, until browned, adding.
• more butter if necessary. Top with capers, anchovy fillets, fried.
• eggs, and serve with lemon wedges.
• variations:.
• If desired these combinations may be substituted.
• Sauteed onions & peppers.
• German brown meat sauce.
• Sauteed onions, peppers & tomatoes (my fave).
• **Pork loin or pork loin roast may be used instead of veal. Pounded flat**.

AUSTRIAN CHICKEN SCHNITZELS

Steps:

• Preheat oven to 250. Pound chicken flat (1/4 inch thick) with meat pounder or heavy saucepan.
• In a shallow bow, beat egg with 1 tablespoon water.
• On a large plate combine bread crumbs with dill, lemon pepper, paprika and salt.
• Dip cutlets in beaten egg, then dredge in seasoned bread crumbs to coat.
• In a large skillet, melt butter over medium high heat.
• When butter begins to bubble; add schnitzels in batches without crowding.
• Cook, turning once, until golden brown and cooked through 2-3 minutes.
• As schnitzels are cooked, remove to a baking sheet and place in oven to keep warm.