Pork Holstein Schnitzel With Austrian Potato Salad And Pickled Cucumbers Recipes

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CHICKEN SCHNITZEL WITH WARM POTATO SALAD



Chicken Schnitzel With Warm Potato Salad image

Wolfgang Puck says about his weinerschnitzel: "This is a recipe from my childhood, an Austrian classic. It's one of the most popular dishes at Spago where we serve it with mache, frisée, balsamic vinegar and pumpkinseed oil. But for me, it's perfect with just a fingerling potato salad." He modified his weinerschnitzel to chicken for the People Magazine article 'Dinner for 4 under $10", which was published February 22, 2010. Cook/prep time does not include rest time for potatoes. This would pair nicely with an Austrian riesling. Taken from People magazine and posted for ZWT.

Provided by alligirl

Categories     Chicken

Time 35m

Yield 4 dinner entrees, 4 serving(s)

Number Of Ingredients 19

1 cup white wine vinegar
1/4 cup peanut oil
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
3 tablespoons sugar
1 small yellow onion (chopped in 1/4 inch dice)
1 tablespoon finely chopped fresh thyme leave
1 lb fingerling potato, washed
3 garlic cloves
3 sprigs fresh parsley
2 tablespoons kosher salt
4 (6 ounce) chicken cutlets
salt and pepper
flour, for dusting
2 eggs (plus 2 tablespoons water, beaten, for egg wash)
3 cups panko breadcrumbs, processed into fine crumbs (or fresh dried white breadcrumbs)
peanut oil (for frying)
lemon wedge
fresh minced parsley

Steps:

  • Potato Salad:.
  • Prepare the marinade; in a bowl, combine all the ingredients.
  • Whisk until well blended; set aside.
  • In a large saucepan, combine the potatoes, garlic, thyme and salt.
  • Cover with enough water and bring to a boil.
  • Lower to a simmer and cook about 8 minutes, or until just done. (Do not overcook).
  • Strain and allow to cool at room temperature.
  • Slice into 1/4-inch-thick round slices.
  • Add to the reserved marinade for at least 20 minutes before serving.
  • Preheat oil to 375 degrees F in a heavy, deep saucepan.
  • To prepare schnitzel:
  • Season the chicken cutlets with salt and pepper.
  • Dredge in flour; dip in egg wash.
  • Coat with panko or breadcrumbs.
  • Deep fry about 3 minutes, or until golden brown and cooked through. Transfer to paper towels to drain.
  • Place one cutlet on each of four dinner plates.
  • Garnish with lemon sections.
  • In a sauté pan over high heat, warm the marinated potatoes for about 30 seconds.
  • Divide onto the four prepared plates.

SCHNITZEL A LA HOLSTEIN



Schnitzel a La Holstein image

There is a lot of German influence in the hill country of Texas and this is one of our favorite meals to have. I have to squeeze lots of fresh lemon on my schnitzel. We love this dish with spaetzle. I have that recipe posted too.

Provided by YaYa1689

Categories     German

Time 2h10m

Yield 4-6 cutlets, 4-6 serving(s)

Number Of Ingredients 10

4 -6 large veal cutlets, pounded to about 1/8 inch thick
1/2 cup all-purpose flour, seasoned with
salt & freshly ground black pepper
2 eggs, beaten
1/2 cup breadcrumbs
4 tablespoons margarine or 4 tablespoons vegetable oil
capers, drained
anchovy fillet (1 or 2 per cutlet)
fried egg (1 per cutlet)
lemon wedge

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**.

Nutrition Facts : Calories 248.8, Fat 14.9, SaturatedFat 8.3, Cholesterol 136.3, Sodium 215.9, Carbohydrate 21.8, Fiber 1, Sugar 1.1, Protein 6.7

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