Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Tuesday, September 18, 2012

Rahmschnitzel with German Potatoes




Hi!   In keeping with the German theme this week, I took a stab at Schnitzel tonight – Rahmschnitzel to be exact.   Translated, "Cream schnitzel".    We’re siding the Schnitzel with German potatoes and sharing the sauce with both.   It was a huge hit in our house – but seriously, we’re going to have to eat like rabbits for the rest of the week.   I don’t even want to think about the calorie count.    Anyway, if you want to go German this week, this is a meal that will please the crowd.    My inspiration comes from two cookbooks, “Taste of Old Germany” and  “Austrian Cooking and Baking”.   Look for the links to them at the bottom of the post.     Okay, here we go, this is how to do it….


For the Schnitzel you will need:
4 loins of veal or pork – I am using pork.
¼ cup flour
2 eggs
1 Tablespoon milk
¼ teaspoon salt
¼ cup plain bread crumbs
Enough canola oil to deep fry each breaded cutlet.

For the Potatoes you will need:
2 large potatoes – peeled and cut in small cubes
1 medium onion – peeled and cut in small cubes
1 medium bell pepper – any color – peeled and sliced into small pieces
1 Tablespoon butter
Pinch salt
Pinch pepper

For the sauce you will need:
1 Tablespoon butter
¼ cup water
¼ cup chopped capers
1 teaspoon Coarse Ground Mustard
½ teaspoon Paprika
¼ teaspoon celery seed
¼ teaspoon caraway seed
1 cup milk
¼ cup sour cream
1 Tablespoon bread crumbs (the same as used for the schnitzels)
Pinch salt
Pinch pepper
Squeeze of lemon – about a teaspoon
2 Tablespoons fresh minced chives


I made the schnitzels first, and then warmed them up when I plated the food.   As soon as I placed the last schnitzel on the rack to drain, I started cooking the potatoes.   As they cooked, I started the sauce.   The potatoes and sauce were ready in about 20 minutes – and dinner was served.

Directions for Schnitzels:
First, trim each cutlet and debone.  Then, place cutlets in a Ziploc bag and pound until quite thin and much wider.   

Have three shallow bowls ready: one with flour, one with egg mixed with cold milk and a pinch of salt, and the third with plain bread crumbs.  Dip each cutlet first into flour, shake off excess, then into the beaten egg mixture, and finally into the crumbs, shaking off the excess.

Now, one at a time, place the breaded cutlet into hot oil.  Fry until golden brown on one side, turn carefully and fry other side.  Drain cooked cutlets on bakers rack, and sprinkle with fresh cracked pepper.




Directions for Potatoes:
To a skillet add the butter and when hot, top with the vegetables.  Cook until the potatoes are tender and lightly browned.  Sprinkle with a little salt and pepper.



Directions for the Sauce:
Using a medium size sauce pan, add the butter and capers and cook on medium high for about 1 minute.  Then add the water, mustard, paprika, celery seed and caraway seeds.   Bring to a boil and then reduce the heat and add the milk and sour cream, stirring constantly.   Add the bread crumbs and continue stirring.   When the sauce has reduced and thickened to the desired consistency, squeeze a bit of lemon over it, and stir.



Plating the schnitzels:
If the schnitzels have cooled off too much, just warm for about 10 seconds in the microwave.  Then plate them with the potatoes and a slice of lemon.   Now, ladle a bit of the sauce over the middle of the plate, partially covering potatoes and schnitzel.   Then, finish with a sprinkling of fresh minced chives.

Enjoy!!



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