Tuesday, November 22, 2005

Weiner Schnitzle

Kalbfleisch ist wunderbar! !!! Veal is wonderful - AND - very expensive, but if you can afford to treat yourself once or twice a year, do it!! Serve on a hoagie roll, or with spaetzle (dumplings or German noodles.)


4 veal cutlets, about 6-ounces each
1/4 cup all-purpose flour
1 egg, beaten
1/4 cup dry bread crumbs
Juice of 1 small lemon
Salt and pepper to taste
Oil for frying


Pound veal to about 1/4-inch thick. Pat dry.
Sprinkle with salt and pepper. Place flour and
bread crumbs on individual plates or waxed
paper. Dip the cutlets first into the flour,
then the beaten egg and finally, the bread
crumbs. Place on baking rack and set in
refrigerator for 15 to 30 minutes. This helps
the coating adhere when frying.

Pour enough oil into a large heavy skillet to
come about 1/4-inch up the sides. Heat over
medium-high. When oil is hot, add veal cutlets,
in batches of 2 if necessary, do not to crowd
the pan. Fry until golden brown, about 4
minutes per side, turning once. Place on
platter, sprinkle with lemon juice and keep

German Noodle Dumplings Spaetzle

Spaetzle is a very popular side dish in Germany which is surprisingly almost never offered in the U.S. A delicious part of a evening's hearty meal, it pairs well with any meat, but is especially nice with sauerbraten and/or a veal dish. While spaetzle looks more like scrambled noodles, the preparations are similar to those of dumplings. This recipe is an easy one.


2 eggs, beaten
1/4 cup milk
1 cup flour
1/2 teaspoon salt black pepper

We're hoping you know how to prepare and cook the dough.


netpeddler said...

Unless a reader has seen spaetzle made they'll have no idea how the dough should look or what to do with it. The dough is pourable but barely. It's like pouring cake batter.
Setting aside the taditional means of getting the dough into the water bath it's cooked in(it's flicked off a board or other flat surface, with a flat blade, in strands, into the boiling water) there are other acceptable methods that produce tender little nuggets. Scrape it thru a perforated pan; sacrifice a pie pan that fits neatly over a good size hot for cooking the pasta. Then punch 15 - 20 holes in the bottom of the pan with a large nail. Then scrape the dough thru this into the water below.
What ever you come up with, the pasta is done when it floats. A skimmer is the best tool to remove it. If doing batches or final preparation is yet to come, to stop the cooking process and make it easy to manage, drop it into a cold water bath. Then when done with the following batches, drain it thoroughly.
Since you will not get it all into the boiling water at once because of the slow process, it's advisable to do it in batches, skimming off the done pasta as a batch cooks, then scraping more through.
Hope this helps...

Anonymous said...

Great info - thank you.

Anonymous said...

I don't really think a large nail in an old pie pan will give you a big enough hole the make authentic spaetzle. Spaetzle makers have 1/4" or slightly larger holes. Too small of a hole may make it too small or stringy.

Il Marmocchio said...

So far, it's worked great. 'Authentic' is relative to region.