Schnitzelbank Pot Recipes

SCHNITZELBANK POT

Steps:

• You may remove as much or as little of the Camembert rind as you like, from all to none.
• Mash the Camembert, Limburger and Roquefort together with a silver spoon, adding the butter and flour. Place into an enamel-lined pan (metal pans will turn the cheese black) and heat gently.
• When cheese begins to melt, add cream and stir continuously until a smooth, creamy sauce forms. Strain through a sieve into a tight-lidded crock. Stir in olives and pimiento thoroughly. Sprinkle cayenne over the top, close the lid, and allow to ripen at least 3 days before serving, if not longer. Store in refrigerator no longer than 2 weeks. Serve at room temperature; remove from refrigerator at least 2 hours before serving. Serve with rye or pumpernickel, or spread on crackers or celery sticks.

VEAL SCHNITZEL

Steps:

• Heat olive oil in pan over medium heat and saute chicken livers and garlic. Let livers cool and chop up into medium pieces.
• Divide evenly among veal and place in the center of each piece. Roll veal around livers and tie. Season with salt and pepper and lightly dredge in flour. Heat up 1 tablespoon of olive oil and brown schnitzel on all sides and set aside.
• Brown bacon in same pan and add onions cooking until translucent. Add mushrooms and cook over low heat. Pour off any excess fat and add wine. Simmer for 2 minutes and whisk in sour cream. Season with salt and pepper and place schnitzel in sauce. Simmer for 1 to 2 minutes and serve on a bed of baby arugula

AMAZINGLY TASTY AND CRISPY CHICKEN SCHNITZEL

Steps:

• Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl.
• Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer.
• Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated.
• Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.

SCHNITZEL

Steps:

• In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate shallow bowl, whisk together the milk and eggs using a fork.
• Heat oil in a large skillet over medium-high heat. The oil should completely cover the bottom of the skillet. While the oil heats, dip cube steaks into the egg and milk, then dip into the flour mixture, and shake off the excess. Place in the hot skillet.
• Fry steaks on each side until golden brown, then reduce the heat to medium and cook until well done. Do not cover. Drizzle with lemon juice before serving.