German Perch Deutscher Barsch Recipes

GERMAN SCHWENKBRATEN

German Schwenkbraten image

This was a family favorite when we were stationed in Germany with the Air Force. They are delicious with potato salad, a baguette, or crusty rolls. Hope you enjoy!

Provided by Kimberly McCutcheon-Seabolt

Categories World Cuisine Recipes European German

Time P1DT35m

Yield 8

Number Of Ingredients 12

Ingredients

10 onions, cut into wedges
1 cup vegetable oil
4 cloves garlic, crushed
7 dried juniper berries, crushed
1 tablespoon German stone ground mustard
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon curry powder
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
8 (8 ounce) boneless pork loin chops

Steps:

Place the onion wedges in a bowl. Use a large spoon to gently press the onions until they release some of their juices. Combine the oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with the onions and mix to combine.
Arrange the steaks in a large baking pan. Pour the marinade evenly over top of the pork. Cover and refrigerate for at least 24 hours.
Remove pork from marinade and allow to come to room temperature as you preheat the grill. Wrap the onions separately with foil to create a pouch. Discard marinade.
Preheat grill for medium heat.
Grill the pork steaks and onions until the pork is no longer pink in the center, about 10 minutes per side.

Nutrition Facts : Calories 648.9 calories, Carbohydrate 16.3 g, Cholesterol 110.3 mg, Fat 47.6 g, Fiber 4.1 g, Protein 38.5 g, SaturatedFat 11.6 g, Sodium 109 mg, Sugar 6.1 g

WIENERSCHNITZEL (BREADED VEAL CUTLETS)

Wienerschnitzel (Breaded Veal Cutlets) image

This recipe is almost identical to what I had at an authentic German restaraunt. The recipe comes from "The German Cookbook" by Mimi Sheraton, which I altered slightly. I like to serve it with fried German potatoes and a melody of peas, carrots and corn.

Provided by Kim D.

Categories Veal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 veal cutlets
1 lemon
salt, to taste
1 cup all-purpose flour
2 eggs
2 tablespoons water
2 tablespoons vegetable oil
1 cup fine dry breadcrumb
4 tablespoons vegetable shortening (more might be needed depending on the size of your pan)

Steps:

Place veal cutlets, one piece at a time, between two pieces of plastic wrap and pound until thin, about 1/4 inch thick.
Slice lemon in half and squeeze lemon juice over all four pieces of veal.
Allow the veal to sit in lemon juice for 30 minutes.
Allow excess lemon juice to drip off before breading the cutlets.
Sprinkle a pinch of salt over each cutlet.
Place flour in a large shallow plate.
Beat eggs, water, and vegetable oil in a large shallow bowl. ~NOTE~ The vegetable oil helps to hold the breading on securely and to make the breading crisp.
Place breadcrumbs in a large shallow plate.
one at a time, dip salted cutlet into the flour and lightly cover each side with flour.
Then dip the cutlet into the egg mixture, allowing the excess egg to drip off.
Then dredge into the breadcrumb mixture to coat.
Place breaded cutlets on a baking sheet and low to stand at room temperature for 30 minutes.
Heat shortening in a large heavy skillet.
There should be enough oil in the pan for the cutlets to "swim".
When the oil is hot, place one or two cutlets in the skillet at a time, being careful not to crowd the cutlets.
Fry first side slowly until golden brown, about 4-6 minutes.
Turn cutlets over with a spatula, being careful not to splatter hot oil.
Fry on second side for about 4-6 minutes, or until golden brown.
Drain on paper towels.
If you have more cutlets to fry, then place finished cutlets in a piece of foil and keep warm in the oven at 250°F while you continue to fry up the rest of the cutlets.

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