MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Die Wienerschnitzelen
Categories: Beef, Citrus, Breads, Cheese, Herbs
Yield: 4 servings

1 1/2 lb Veal cutlets
1/2 c A-P flour
3 tb Grated Parmesan cheese
2 lg Eggs
1 ts Minced parsley
1/2 ts Salt
1/4 ts Pepper
pn Ground nutmeg
2 tb Milk
1 c Dry bread crumbs
6 tb Butter
4 sl Lemon

Place each veal cutlet between two pieces of plastic
wrap, and pound with the flat side of a meat mallet
until about 1/4" 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.

RECIPE FROM: https://www.allrecipes.com

Uncle Dirty Dave's Archives

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Quoting Dave Drum to All <=-

Title: Die Wienerschnitzelen

I love schnitzel. My favourite way to finish them is al la Holstein:
with a fried or poached egg perched on top and decorated with
anchovies and capers. I once asked for that in an Italian place that
did amazing scallopini. The waiter hadn't heard of it so I explained
about the egg and stuff; he went back to the kitchen with my off
menu order. A cook came out and said it sounded good and what was it
called. I told him the Germans call it Holstein. He said he'd try it
out as a daily special someday soon but slap an Italian name on it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Schnitzel a la Holstein
Categories: Veal, German
Yield: 2 Servings

2 x 4oz slices veal inside round
Salt and pepper
Flour for dredging
Egg wash for dipping:
1 Egg, beaten with
1/4 c Milk
Seasoned bread crumbs,
For coating
Oil for pan frying
2 Eggs
4 Anchovies, rinsed
2 Tb Unsalted butter
1 Lemon, split
1 Tb Chopped parsley
1 ts Capers, rinsed

Working with one piece of veal at a time, place the veal slice between
two large pieces of plastic wrap. Using the flat side of a meat
mallet, pound the meat until 1/4 in. thick, being careful not to make
any tears in the meat. Repeat with the remaining piece of veal.
Season the veal with salt and pepper. Dredge in the flour, shake off
excess. Dip into the egg wash, allow excess to drip off. Coat in the
bread crumbs.

Heat 3/4 cup of oil in a large skillet until very hot. Place the
veal pieces into the oil. (A sign of a good schnitzel is when the
breading "bubbles" up while pan frying.) Cook until golden brown,
about 2 minutes. Flip and cook until golden. Remove and keep warm
on a service platter. Remove the excess oil from the skillet.

Crack the eggs into the skillet, season and cook perfect sunny
side up eggs. Place a cooked egg on top of each veal schnitzel.
Criss cross the egg with 2 anchovies each. In the same pan, brown
the butter, squeeze in the lemon juice, add the parsley and capers
and pour the sauce over the entire platter.

SOURCE: Essence of Emeril

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Cheers

Jim


... Veni, Vidi, Vealy: I Came, I Ate, I Angered Peta

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JIM WELLER wrote to DAVE DRUM <=-

Title: Die Wienerschnitzelen

I love schnitzel. My favourite way to finish them is al la Holstein:
with a fried or poached egg perched on top and decorated with
anchovies and capers. I once asked for that in an Italian place that
did amazing scallopini. The waiter hadn't heard of it so I explained
about the egg and stuff; he went back to the kitchen with my off
menu order. A cook came out and said it sounded good and what was it called. I told him the Germans call it Holstein. He said he'd try it
out as a daily special someday soon but slap an Italian name on it.

I seldom do veal for my schnitzel. Pork is much more common - as it seems
to be in Vienna. It's a popular variation instead of veal, because pork
is cheaper than veal (usually about half the price).

Then there is Tonkatsu, a similar, fried pork cutlet from Japanese
cuisine, thicker than its European counterparts.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Katsu Sando - Tonkatsu Sandwich
Categories: Pork, Breads, Sauces
Yield: 2 Servings

Salt & pepper
2 Boneless pork chops; thin
- cut
2 tb Flour
1 lg Egg; lightly beaten, in a
- shallow bowl
1 c Panko
Oil; for frying
4 sl Bread
Kewpie mayonnaise
Japanese mustard
Tonkatsu sauce

Lightly season both sides of the pork chops with salt
and pepper and sprinkle with flour. Dip the chops into
the lightly beaten egg and then into the panko, making
sure that all sides are coated. Heat up half an inch of
oil in a large frying pan over medium high heat. Fry the
chops until golden brown and cooked through, flipping
once, about 2 minutes per side. Drain on paper towels.

Toast the bread and spread Kewpie mayo on one slice and
Japanese mustard on the other. Drizzle the bread or
chops with the tonkatsu sauce, place on a slice of bread
and top with the other slice. Slice off the crusts, if
desired and enjoy immediately.

RECIPE FROM: https://iamafoodblog.com

Uncle Dirty Dave's Archives

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