Friday, September 28, 2012

Weiner Schnitzel and Latkes

Weiner Schnitzel
by Rachael Tanis
adapted from Grandma's Secret Wiener Schnitzel Recipe


1 pound veal
1 cup breadcrumbs (I used Panko)
2 teaspoons lemon juice
1 Tablespoon parsley flakes
1 egg
cooking oil

1. Pound the meat until it is less than 1/4 inch thick.
2. Into a large skillet, pour oil approximately 1/4-inch deep; heat until the oil bubbles when you drop in a pinch of breadcrumbs.
3 Beat the egg, add 1 teaspoon of lemon juice.
4. Add the parsley to breadcrumbs.
5. Dredge the meat in the egg, then the breadcrumb mixture; fry until golden brown on each side.
6. Sprinkle with the remaining lemon juice.

by Rachael Tanis
adapted from Potato Latkes I

2 cups peeled and shredded potatoes (I used the frozen ones for hashbrowns, thawed)
1 Tablespoon grated onion
3 eggs, beaten
2 Tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup peanut oil for frying

1. In a medium bowl, stir the thawed potatoes, onion, eggs, flour and salt together.
2. In a large heavy-bottomed skillet, over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot, with optional dollop of sour cream.

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