Quote:
Originally Posted by memason
Translation: "Sorry, not for me"
I just returned from 4 weeks in Germany and I've had enough sauerbraten to last a lifetime...maybe 2 lifetimes....ha ha
Now, if you have a good schnitzel recipe, you have my attention...
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You lucky person. Did they really serve that a lot? I "hear you".
For the schnitzel.....just get some nice thinly cut veal "cutlets".
Ask a butcher to do it. They should be pounded as thin as can be.
Dip in beaten egg, dip in flour, dip in egg again, dip in fine bread crumbs**.......sauté in olive oil.
Sprinkle with some dill if you wish....or parsley.
Serve with some lemon slices......for garnish.
I know, olive oil is not German, but that's what I use. You can use whatever you wish. Enjoy.
** I use Progresso breadcrumbs. I know, they are NOT German.....but that's what I always have on hand.