|The meal! Schnitzel with applesauce (the only way to eat it!) and potatoes.|
So, I am very happy to have the recipe for Oma's schnitzel and potatoes. Schnitzel is (in Vienna) often veal, but in my family we most of the time use chicken (and sometimes turkey). You pound it flat and dredge it in flour and breadcrumbs with some spices. Then you pan fry it. And it is wonderful.
Here are the ingredients:
1 - 1 1/2 lbs. Chicken or Turkey Cutlets
2. Salt and pepper the thinned cutlets.
salt and pepper to taste
1-2 tablespoons paprika
whole wheat flour
1. Pound the cutlets flat. Put the meat between two sheets of wax paper and beat with a mallet or meat tenderizer until thin. You want the cutlets surprisingly thin. I always get worried that they are being pounded too thin, but they aren't. Oma knows best!
|Pounding the cutlets.|
3. To the potatoes for a quick moment: we used yukon gold mini potatoes. All you do is scrub the outside of the potatoes and cut them into chunks. Put the chunks into boiling salted water. Pay attention to the potatoes because you take them out of the water when they are 2/3 cooked, at which point you peel them by hand. You cook them the rest of the way later.
4. Back to the schnitzel: Put canola oil on a griddle or pan and begin heating. Set up the dredging assembly line. Plate #1 - milk. Plate #2 - whole wheat flour. Plate #3 - eggs with a dash of milk. Plate #4 - bread crumbs mixed with paprika.
|Plate #1 - Milk.|
|Plate #4 - Breadcrumbs and Paprika.|
|Plate #4 again, all mixed up.|
|Dipping in the milk.|
|Into the whole wheat flour.|
|Into the egg.|
|Into the breadcrumbs.|
|You want it coated so that is looks sort of like this.|
|Frying up the cutlets.|
|Peeling the potatoes.|
|The browned, delicious potatoes! YUM!|