Schitzel recipe?

[one-shot-wonder]

Reading Bow walkers last recipe, got me thinking does anybody have a good recipe for schnitzel? Despite the German heritage my family has never made it. I woudl like to try and do up a nice deer or moose schnitzel this week.

[Bow Walker]

Try googling Schnitzel and I bet you get a ton of recipes. Just substitute the game of your choice...venison, moose, bear, elk, or W.H.Y.

[mpotzold]

My mom use to make schnitzel 2 or 3 x a month. Here is what we do:
Pork tenderloin(our favourite) or veal(round not shoulder) or any tender part of deer, moose etc.
cut into smaller pieces
pound lightly to a 1/8 to 1/4" thickness
dip in egg (beaten)-dip in bread crumbs(spice it to your liking)
heat to med. high a large frying pan (we use 50% grapeseed-50% olive oil)
throw in a freshly cut garlic clove or 2 into the hot oil
place meat & wait till its light brown on both sides
serve with asparagus, roasted nugget potatoes & a sour cream sauce

[Bow Walker]

I did a really fast search - here's what I came up with....

Wiener Schnitzel

For 4 Persons you need:

• 4 Cutlets (pork)
• 2 tablespoons flour
• 6 tablespoons breadcrumbs
• 1 egg
• Some margarine for frying
• Salt

- Wash the cutlets, beat them until they are as thin as possible and salt them
- You need 3 plates, one for the flour, one for the egg (soup plate)
and one for the breadcrumbs
- First turn the cutlets in flour, then in the stired egg and then in the breadcrumbs
- Fry the so breaded cutlets in a pan about 5 minutes on each side
Serve the Wiener Schnitzel with splits of lemon and some fresh parsley
As sidedish for example serve potato salad
Tip:
Most children love it!
Regions:
Wiener Schnitzel you can eat almost everywhere in Germany
Bavarian potato salad (Bayrischer Kartoffelsalat)

For 4 Persons you need:

• (1 kg) potatoes
• 1 onion
• (50 ml) very strong beef stock
• 4 tablespoons vinegar
• 4 tablespoons cooking oil
• a half cucumber
• some fresh parsley (shreded)
• some fresh chives (shreded)
• salt and pepper

Boil the potatoes for about half an hour and then rinse with cold water.
Peel the potatoes and cut them into slices. Dice the onion and add it to the potatoes.
Mix the strong beef stock with the vinegar, the cooking oil, the parsley and the chives. Pour this mixture over the potoatoes.
Let this rest for about 15 minutes, then dice the cucumber and add it. Season with salt and pepper.

Tip:
You need strong beef stock, it has to spice the potato salad.
Well suited to:

• Fish meals
• Any sort of fried or grilled sausage
• Any grilled meat

Regions:
The name tells it already, this is the Bavarian version of potato salad.

[Squirrelnuts]

This mustard sauce goes really well with it:

3/4 cup beer
4 Tbl minced shallots / red onion. Either or.
1-1/2 cups chicken broth
1/2 cup whipping cream (or half and half)
3 Tbl German or Dijon mustard (I used a grainy, sweet mustard with a bit of Dijon).

Put the beer and the shallots in a medium saucepan. Boil them slowly for about 10 minutes. Add the chicken broth. Boil down to 1-1/2 cups of liquid.

Off the heat, add the cream and mustard. Return to heat, bring it just to a boil and reduce heat to thicken.