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German Schnitzels

Wienerschnitzel: Marinate 6 pounded cutlets in lemon juice for 30
min; sprinkle with salt. Place a cup of flour on a plate or a piece
of waxed paper; beat 2 eggs in 2 Tbsp cold water and optionally
beat in 2 Tbsp salad oil for a more secure and crispier breading.
Have a cup of fine dry breadcrumbs ready in a plate or on a piece
of waxed paper. Dip the cutlets lightly into flour, then the egg
mix. Let the excess egg drip off, then dredge in the crumbs. Let
stand 15-30 min. Heat enough fat in a large skillet for the cutlets
to swim. do not crowd them. Put schnitzels in the pan only when
the fat is very hot. fry on the first side until golden brown.
Turn with a spatula; do not pierce with a fork. Fry another 4-6
min until golden brown. Hold in a 250-275 oven until the rest are
done.

Schnitzel a la Holstein: Garnish wienerschnitzel with a fried egg,
two anchovy fillets and a sprinkling of well drained capers.

Cheese schnitzel: Use 1/2 cup grated Parmesan cheese and 1/2 cup
crumbs instead of 1 cup crumbs. Garnish the finished schnitzels
with paprika and a paper thin slice of lemon.

Naturschnitzel: Take pounded cutlets 1/4" thick, salt and dredge
one side only with flour. Brown unfloured side first, then the
floured side. Make a sauce as follows: stir 2 Tbsp butter into the
pan juices; when bubbling add 1/2 cup beef or veal stock- simmer
and scrape pan residues into the sauce with a wooden spoon. Flavor
with salt, pepper and lemon juice. Pour the reduced sauce over the
schnitzels.

Almond schnitzel: Dip cutlets into sour cream, then flour, then
egg wash, then grated blanched almonds instead of breadcrumbs.

Hunter's schnitzel: Cut schnitzels in half after pounding, sprinkle
with salt and pepper and saute in bacon fat. Remove meat and saute
chopped carrot, onion and parsley [and optionally celery and
mushrooms as well] until soft. Return veal to the pan, add a Tbsp
butter and when it bubbles stir in 2 Tbsp flour. Stir and cook 5
min. Pour 1 cup white wine into the pan, cover and simmer 15 min
or until veal is tender. Season sauce to taste; place schnitzels
on serving platter and top with vegetables and sauce.

Cream schnitzel: Cut salted and peppered pounded cutlets into 2"x3"
pieces. Brown both sides in butter and remove from pan. pour 1/2
cup water into pan, scraping pan residues into it with a wooden
spoon. Blend 1 Tbsp flour into 1/2 cup sour cream and stir that
into the water. Return schnitzels to the sauce, cover and simmer
5-10 min until meat is tender. Season sauce with beef extract and
lemon juice.

Swabian schnitzel: Make cream schnitzel with twice the sauce and
serve over a mound of hot noodles or Spatzle.

Paprikaschnitzel: Follow recipe for cream schnitzel but sprinkle
cutlets with paprika before browning and stir 1-2 tsp paprika into
the sour cream sauce. Mince a small onion and saute it in a little
butter until soft and add to the fried veal before cooking it again
in the sour cream sauce.

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