Schnitzelwiches Holstein Recipes

WIENERSCHNITZEL

Steps:

• Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
• In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
• Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

HOLSTEIN BROWNIES

Steps:

• In a bowl, cream butter and sugar. Add water, eggs and vanilla; mix well. Combine the dry ingredients; gradually add to creamed mixture. Stir in chocolate chips and pecans. Spread into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5-10 minutes. Place marshmallow creme in a microwave-safe bowl. Microwave on high for 15-20 seconds or until warm; spread over warm brownies. Cool completely on a wire rack. For glaze, combine confectioners' sugar, cocoa and butter in a small bowl; stir in enough milk to achieve drizzling consistency. With the tip of a spoon, use glaze to form irregular shapes resembling Holstein spots. Cut into bars.

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 HOLSTEIN STYLE SCHNITZEL (HOLSTEINER SCHNITZEL) RECIPE

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. Serves 4 to 6.

HOLSTEIN CRINKLES

Steps:

• In a large bowl, combine the sugar, oil, chocolate and vanilla. Add eggs, one at a time, beating well after each addition. , Combine the flour, baking powder and salt; gradually add to chocolate mixture and mix well. Stir in chocolate chips. Cover and refrigerate for 4 hours or until easy to handle., Working with 1 cup of dough at a time, shape into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

HAMBURGER HOLSTEIN

Steps:

• Combine onion and parsley in a food processor, and pulse until very finely chopped. Add steak and process until minced.
• Transfer mixture to a bowl and add Parmesan and black pepper to taste. Mix well and shape into 2 burgers, being careful not to over-handle or squash meat too much.
• Place a heavy skillet over medium-high heat and add oil or bacon fat as desired. Add burgers, and sear for 1 minute on each side, then reduce heat to medium and cook to desired doneness. Transfer to two serving plates, cover and keep warm.
• Lightly oil a clean skillet, and fry eggs to taste. Place 1 egg on each burger. Crisscross two anchovy fillets over yolk of each egg. Garnish each plate with arugula, and serve.

NAKED CHICKEN SCHNITZEL A LA HOLSTEIN

Steps:

• Lightly pound the chicken into 1/8" thick cutlets, then season both sides evenly with salt and pepper.
• Heat the olive oil in a large frying pan over medium-high heat. Add cutlets and cook 4 minutes on each side. Transfer to plates and keep warm.
• Melt 2 tablespoons of butter in pan, then crack the eggs into it and cook until whites are firm and yolks are runny, about 3 minutes.
• Place a fried egg on each cutlet; put two anchovies on each egg in a crisscross pattern.
• Return pan to heat with remaining butter. Swirl the butter and scrape the pan for about 30 seconds. Stir in parsley, capers, and lemon juice, then pour the sauce over the the cutlets. Serve.