Schnitzel Sandwich

Sep 9, 2012 by

Ingredients

  • Porkloin
  • 1 cup of all purpose flour
  • 2 cups of bread crumbs
  • 2 eggs
  • 1 tbsp water
  • Season all
  • tomato
  • Bibb lettuce
  • German Broetchen
  • Ziploc bag

Instructions

  1. Turn the deep fryer on to 375F. Cut the pork loin in medallions. Put the pork in a Ziploc bag and pound till thin. Have 3 bowls ready one with the flour, one with the breadcrumbs and one with the egg wash. To make the egg wash add 1 tbsp water to the eggs and whisk. Season the medallions with season all. Dredge the pork loin in the flour, then the egg wash, and last in the breadcrumbs.
  2. The meat is pounded thin so this does not take long to fry, about 3 minutes. Fry in a 375F till golden brown.
  3. Put on a German Broetchen with Bibb Lettuce and a few slices of tomato.

Schnitzel Sandwich
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Ingredients

  • Porkloin
  • 1 cup of all purpose flour
  • 2 cups of bread crumbs
  • 2 eggs
  • 1 tbsp water
  • Season all
  • tomato
  • Bibb lettuce
  • German Broetchen
  • Ziploc bag

Instructions

  1. Turn the deep fryer on to 375F. Cut the pork loin in medallions. Put the pork in a Ziploc bag and pound till thin. Have 3 bowls ready one with the flour, one with the breadcrumbs and one with the egg wash. To make the egg wash add 1 tbsp water to the eggs and whisk. Season the medallions with season all. Dredge the pork loin in the flour, then the egg wash, and last in the breadcrumbs.
  2. The meat is pounded thin so this does not take long to fry, about 3 minutes. Fry in a 375F till golden brown.
  3. Put on a German Broetchen with Bibb Lettuce and a few slices of tomato.
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Schnitzel, Rahm

Sep 9, 2012 by

Where does the word Schnitzel come from? The word Schnitzel is believed to come from the word der Schnitz which means a slice or a cut, similarly Schneider means a tailor. The Schnitzel, by definition, is made with veal. However, today many German restaurants will offer a “Schnitzel” using different meats while still following the preparation techniques of the Wiener Schnitzel (dipped in flour, egg, and bread crumbs, and fried in butter or oil to a golden brown). You may see this called “Wiener Art,” meaning it was prepared like a Wiener Schnitzel, but the meat is not veal.

Since veal is not readily available here I make mine with pork loin. This is not only a dinner dish you can also eat as a lunch dish Schnitzel Sandwich

Ingredients

Pork-loin
1 cup of all purpose flour
2 cups of bread crumbs
2 eggs
1 tbsp water
Season all
1 lemon
Ziploc bag
For the Sauce:
1/2 stick of butter
1 tray of mushrooms
1/2 cup leftover wine
1/4 cup chopped parsley
pepper
1 cup of heavy cream

Instructions

Turn the deep fryer on to 375F. Cut the pork loin in medallions. Put the pork in a Ziploc bag and pound till thin. Have 3 bowls ready one with the flour, one with the breadcrumbs and one with the egg wash. To make the egg wash add 1 tbsp water to the eggs and whisk. Season the medallions with season all. Dredge the pork loin in the flour, then the egg wash, and last in the breadcrumbs.

The meat is pounded thin so this does not take long to fry, about 3 minutes. Fry in a 375F till golden brown.

To make the Rahm Sauce. Cut up the mushrooms. Add 1/2 stick of butter to the hot skillet and add the mushrooms. When the mushrooms are done add 1/2 cup of leftover wine of your choice, no need to open a new bottle ;). Wait till the sauce is reduced.

Add the heavy cream, black pepper and chopped parsley. Serve the sauce over the Schnitzel. And add a slice of lemon. Squeeze that over the Schnitzel.

Schnitzel, Rahm

Where does the word Schnitzel come from? The word Schnitzel is believed to come from the word der Schnitz which means a slice or a cut, similarly Schneider means a tailor. The Schnitzel, by definition, is made with veal. However, today many German restaurants will offer a "Schnitzel" using different meats while still following the preparation techniques of the Wiener Schnitzel (dipped in flour, egg, and bread crumbs, and fried in butter or oil to a golden brown). You may see this called "Wiener Art," meaning it was prepared like a Wiener Schnitzel, but the meat is not veal. Since veal is not readily available here I make mine with pork loin. This is not only a dinner dish you can also eat as a lunch dish Schnitzel Sandwich Schnitzel Sandwich

20 minPrep Time

10 minCook Time

30 minTotal Time

Recipe Image
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Ingredients

  • Porkloin
  • 1 cup of all purpose flour
  • 2 cups of bread crumbs
  • 2 eggs
  • 1 tbsp water
  • Season all
  • 1 lemon
  • Ziploc bag
  • For the Sauce:
  • 1/2 stick of butter
  • 1 tray of mushrooms
  • 1/2 cup leftover wine
  • 1/4 cup chopped parsley
  • pepper
  • 1 cup of heavy cream

Instructions

  1. Turn the deep fryer on to 375F. Cut the pork loin in medallions. Put the pork in a Ziploc bag and pound till thin. Have 3 bowls ready one with the flour, one with the breadcrumbs and one with the egg wash. To make the egg wash add 1 tbsp water to the eggs and whisk. Season the medallions with season all. Dredge the pork loin in the flour, then the egg wash, and last in the breadcrumbs.
  2. The meat is pounded thin so this does not take long to fry, about 3 minutes. Fry in a 375F till golden brown.
  3. To make the Rahm Sauce. Cut up the mushrooms. Add 1/2 stick of butter to the hot skillet and add the mushrooms. When the mushrooms are done add 1/2 cup of leftover wine of your choice, no need to open a new bottle ;). Wait till the sauce is reduced.
  4. Add the heavy cream, black pepper and chopped parsley. Serve the sauce over the Schnitzel. And add a slice of lemon. Squeeze that over the Schnitzel.
7.6.4
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http://arrisje.com/schnitzel-rahm/

 

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Brötchen

Jul 24, 2012 by


German style Brötchens. If you are like me I don’t like that soft bread what is sticking to the roof of your mouth, then you may want to try this recipe of Brötchens which I got from the cookbook Healthy bread in 5 minutes a day.

Ingredients

3 egg whites
3 cups lukewarm water
1 1/2 tablespoons granulated yeast (can decrease to 1 tablespoon if you prefer the flavor of slower-risen doughs)
1 to 1 1/2 tablespoons kosher or other coarse salt (adjust to your taste)
6 1/2 cups unbleached all-purpose flour
Cornmeal for the pizza peel

Instructions

1.   Add to the measuring cup three egg whites, 3 cups of like warm water, 1 1/2 tbsp yeast, 1 1/2 tbsp salt and the the 6 1/2 cups flour.  

2.Mix with a spoon in a bowl, I have a special bowl just for this. I made a small hole in the top. Now you mixed it all up let it rise at room temperature for 2 to 5 hours, then you can put it into the fridge save the dough for about 5 days if you still have some left, freeze the remainder.

3. Put the cornmeal on the baking stone or cookie sheet. Spread out some flour on the kitchen counter and get ready to make your brötchens.

4. Preheat the oven to 450F. Put a baking dish with hot water in the bottom of your oven. The baking stone should be above the baking dish. The steam will produce that hard crust. Tear off a chunk of dough and shape the brötchens the way you see on the pictures below. Let the brötchens rest for about 60 minutes. Then use a pastry brush to cover the brötchens with egg white. If you want to add seeds or salt to the crust do so now. Bake for for 25 min in the preheated oven 450F. Make sure there is plenty of hot water in the baking dish.

Brötchen

5 minPrep Time

2 hr, 30 Cook Time

2 hr, 35 Total Time

Yields 17

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Ingredients

  • 3 egg whites
  • 3 cups lukewarm water
  • 1 1/2 tablespoons granulated yeast (can decrease to 1 tablespoon if you prefer the flavor of slower-risen doughs)
  • 1 to 1 1/2 tablespoons kosher or other coarse salt (adjust to your taste)
  • 6 1/2 cups unbleached all-purpose flour
  • Cornmeal for the pizza peel

Instructions

  1. Add to the measuring cup three egg whites, 3 cups of like warm water, 1 1/2 tbsp yeast, 1 1/2 tbsp salt and the the 6 1/2 cups flour.
  2. Mix with a spoon in a bowl, I have a special bowl just for this. I made a small hole in the top. Now you mixed it all up let it rise at room temperature for 2 to 5 hours, then you can put it into the fridge save the dough for about 5 days if you still have some left, freeze the remainder.
  3. Put the cornmeal on the baking stone or cookie sheet. Spread out some flour on the kitchen counter and get ready to make your Brötchens.
  4. Preheat the oven to 450F. Put a baking dish with hot water in the bottom of your oven. The baking stone should be above the baking dish. The steam will produce that hard crust. Tear off a chunk of dough and shape the Brötchens the way you see on the pictures below. Let the Brötchens rest for about 60 minutes. Then use a pastry brush to cover the Brötchens with egg white. If you want to add seeds or salt to the crust do so now. Bake for for 25 min in the preheated oven 450F. Make sure there is plenty of hot water in the baking dish.
7.6.4
203
http://arrisje.com/brotchen/

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive then print as a 4×6 pic.*

Brotchen

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Spaetzle

Feb 1, 2012 by

In Europe spaetzle is largely considered a “Swabian speciality” and is generally associated with the German states of Baden-Wuertttemberg and Bavaria. Before the invention and use of mechanical devices to make these noodles, they were shaped by hand or with a spoon and the results resembled Spatzen (meaning little sparrows, sparrow is Haus-Spatz or Sperling in German).

Spaetzle dough typically consists of few ingredients, principally eggs, flour, and salt. Often, water is added to produce a thinner dough. Traditionally, Spaetzle is made by scraping dough off a wooden chopping board (Spaetzlebrett) into boiling salt water where they cook until they rise to the surface. They are then skimmed and put aside. several devices were invented to facilitate cooking that resemble a strainer, (or colander), a potato ricer (“Spaetzlespresse”), a food mill or coarse grater (“Spaetzlehobel”). Like with scraped Spaetzle, the dough drops into the boiling water. Since I don’t own one of those devises I just used the regular colander and spatula.

Ingredients

  • 2 cups all purpose flour
  • 2 beaten eggs
  • 1 tsp salt
  • 2 tbsp chicken base (if you don’t have that 2 chicken bouillon cubes will do
  • 3/4 cup milk
  • butter
  • pepper

Instructions

  1. Fill a large pot half way full with water. Add 2 tbsp chicken base or 2 bouillon cubes to the water. In the meantime add 2 beaten eggs, 3/4 cup of milk and salt to the flour in the mixing bowl, mix well. When the bouillon starts to boil put your colander on top of your pot. Pour the spaetzle mix in the colander and push it through with a spatula. The spaetzle is ready when it’s floating to the top. Take the spaetzle with a skimmer out of the bouillon and rinse with cold water. When you are finished making the spaetzle put some butter in a skillet and add your spaetzle to the skillet. This is just to brown it a bit. You don’t have to fry the spaetzle, you can put the spaetzle in a bowl with some butter. For variety you can add some chives, garlic, green onion, or some cheese. Sprinkle with some salt and pepper.

Spaetzle

In Europe spaetzle is largely considered a "Swabian speciality" and is generally associated with the German states of Baden-Wuertttemberg and Bavaria. Before the invention and use of mechanical devices to make these noodles, they were shaped by hand or with a spoon and the results resembled Spatzen (meaning little sparrows, sparrow is Haus-Spatz or Sperling in German).

10 minPrep Time

10 minCook Time

20 minTotal Time

Author:

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Ingredients

  • 2 cups all purpose flour
  • 2 beaten eggs
  • 1 tsp salt
  • 2 tbsp chicken base (if you don't have that 2 chicken bouillon cubes will do
  • 3/4 cup milk
  • butter
  • pepper

Instructions

  1. Fill a large pot half way full with water. Add 2 tbsp chicken base or 2 bouillon cubes to the water. In the meantime add 2 beaten eggs, 3/4 cup of milk and salt to the flour in the mixing bowl, mix well. When the bouillon starts to boil put your colander on top of your pot. Pour the spaetzle mix in the colander and push it through with a spatula. The spaetzle is ready when it's floating to the top. Take the spaetzle with a skimmer out of the bouillon and rinse with cold water. When you are finished making the spaetzle put some butter in a skillet and add your spaetzle to the skillet. This is just to brown it a bit. You don't have to fry the spaetzle, you can put the spaetzle in a bowl with some butter. For variety you can add some chives, garlic, green onion, or some cheese. Sprinkle with some salt and pepper.
Cuisine: German | Recipe Type: Side Dish
7.6.4
62
http://arrisje.com/spaetzle/

 

 

*Arrisje’s Recipe Card. Click on the pic below. Save the pic to your hard drive and print as a 4×6 *

Spaetzle recipe card

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