1. Wienerschnitzel/Schweineschnitzel
Ingredients:
4 thin boneless pork chops or veal chops
1/2 c. oil (I use olive oil)
3/4 c. fine bread crumbs
2 eggs
salt & pepper
2 lemons
Preparation Time: less than 10 mins.
Directions:
Heat the oil in a large skillet at medium high heat. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8"). Beat the two eggs in a bowl that is wide enough to dip the meat into. Spread the bread crumbs onto a plate or flat surface. Take each cutlet, season with salt and pepper and dip both sides of meat into eggs to coat. Then coat the entire cutlet with the bread crumbs. Place in hot oil and cook on both sides until golden brown. It only takes about 1-2 minutes per side. Serve each cutlet with half a lemon on the side. Some people go ahead and squeeze the lemon onto the schnitzel before serving. I prefer to squeeze the lemon juice onto the meat just before I eat it. I prefer to serve with half a lemon, rather than wedges, because it is not as messy when you squeeze it. (Which you would appreciate if you have paper cut)!
** Some people serve this with a fried egg placed on top of the schnitzel.
# of Servings: 4
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2. Frikadellen
Ingredients:
1 Brötchen or you may substitute it with 2 slices of white bread
2 onions
1 pound of hamburger meat
1 egg
salt, pepper, paprika to taste
2 ounces of fat or oil
Directions:
Soak the roll or bread in cold water. Peel the onion and dice it fine. Squeeze out the bread and add it along with the onion to the hamburger meat. Add the egg, season with the spices to taste. With wet hands form meat patties. Heat the oil or fat and fry the meat patties from both sides, about 10 minutes or until meat is done.
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3. Roast Pork Loin in Beer Sauce
Ingredients:
For marinade:
1/2 cup Dijon mustard
1 large onion, chopped
1/2 cup honey
3 cups beer (not dark), preferably German
a 3 1/2-pound boneless pork loin, tied (3 to 3 1/2 inches wide)
2 tablespoons vegetable oil
a beurre manié, made by rubbing together 1 tablespoon
softened unsalted butter and 1 tablespoon all-purpose flour
Directions:
Make marinade:
In a large saucepan stir together marinade ingredients. Bring marinade just to a boil, stirring (marinade will rise and foam), and remove pan from heat. In a blender purée marinade in 2 batches, transferring it as puréed to bowl. Cool marinade to
room temperature and spoon off any remaining foam.
In a large heavy resealable plastic bag combine pork and marinade and seal bag,
pressing out any excess air. Put bag in a baking pan and marinate pork, chilled,
turning bag once or twice, at least 8 hours and up to 24. Let pork in marinade
come to room temperature, about 40 minutes. Transfer marinade to a saucepan
and bring just to a boil.
Preheat oven to 375°F.
Pat pork dry with paper towels and season with salt and pepper. In a flameproof
roasting pan heat oil over moderately high heat until hot but not smoking and
brown pork on all sides. Roast pork in middle of oven, basting frequently with
some marinade, until a meat thermometer registers 155°F. for slightly pink meat, 1
to 1 1/2 hours. Transfer pork to a cutting board, reserving juices in roasting pan
and discarding string, and let stand, covered loosely with foil, about 15 minutes.
While pork is standing, skim and discard fat from pan and add remaining marinade. Deglaze roasting pan over moderately high heat, scraping up brown bits. Bring sauce just to a boil and strain through a fine sieve into another
saucepan. Bring sauce to a simmer and whisk in beurre manié, bit by bit, whisking until sauce is combined well and thickened slightly.
Serve pork, sliced, with sauce.
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4. Bavaria Rouladen
6 Slices Inside Top Round
German style Mustard
12 Slices Raw Bacon
18-24 Dill Pickle Slices
18-24 Carrot Slices
1-2 Large Onions - Diced up.
1 Large Family Size Cream of Mushroom Soup
Pre-heat oven to 325 degrees.
Lay out flat the thin sliced Top Round onto cutting board.
(Top Inside Round can be sliced ahead at 1/8th to 1/4th inch thickness - a little thinner is better than a little thicker.)
"Butter" the meat slices with your favorite mustard -preferably a good quality German-style mustard.
Place 2 strips of raw bacon on meat slices.
Place 3 to 5 slices of dill pickle and 3 to 5 carrot slices - placed every other one - onto raw bacon slices.
Sprinkle with lots of diced raw onion.
Fresh parsley and mushrooms are optional to taste.
Roll up meat and place in a covered baking pan.
4-6 robust rouladen should be covered with a large family size can of Cream of Mushroom soup - do NOT add water or milk.
Bake in oven for approximately 45 to 65 minutes - test middle rouladen rolls after about 40 to 45 minutes by poking with a fork. . .if the juice runs clear the meat should be done - if the juices still look a bit red please cook a little longer.
A longer piece of tin-foil can be substituted for baking dish cover - just be sure to "tent" the foil in the middle so that the soup has room to heat thoroughly and does not stick to the foil. As the Cream of Mushroom bakes down it thickens and mixes with the natural juices of the meat and makes just a wonderful tasting gravy!
Remove from oven and let stand for 5 minutes prior to serving. . . this gives the soup time to thicken a bit more and allows the rouladen to firm up a bit!
SERVING SUGGESTIONS: Rouladen can be served with dumplings, wide egg noodles, red cabbage and a fresh salad.
