Chicken Veal Or Pork Schnitzel With Red Caraway Cabbage Recipes

PORK, VEAL, OR CHICKEN SCHNITZEL

Steps:

• also requires: 2 large pieces of wax paper for each breast used 1 large baking pan or cooky sheet in a 200-250 degree oven for keeping meat hot while cooking successive pieces.
• 1 piece of paper towel to put between layers of meat in the low hot oven to keep pieces from sticking together.
• Place a piece of breast in between 2 large pieces of wax paper.
• Using the smooth side of a meat tenderizer, pound until very thin.
• (Turn over so that you can pound on both sides of the meat.) The breast will become very large and you will actually be able to get at least 2 large servings from each breast.
• After pounding each piece of meat, place on a large serving plate without removing the wax paper and chill well in the refrigerator.
• When ready to cook do the following-- Place the eggs in a glass pie pan with the water, salt, and pepper and mix well.
• Place the flour in another container next to the seasoned eggs.
• Place the bread crumbs in another container on the other side of the seasoned eggs.
• Start heating up the cooking oil in a large frying pan on medium high heat.
• DO NOT get oil too hot-- but hot enough so that it will cook the meat quickly without burning either the meat or the oil.
• After removing the wax paper from each side of the meat, dip each piece of meat in the eggs, then the flour, then the eggs again, then the breadcrumbs.
• Fry until golden brown on each side.
• Place each piece of cooked meat in the oven using paper towel pieces to separate the pieces from each other.
• When finished cooking serve with slices or wedges of fresh lemon.
• NOTE** This meat dish is traditionally served with either pomme frits (french fries) or home fried potatoes and salad.
• I find it is good with most side dishes.
• It is such a favorite in our home that family members fight over the leftover pieces eating them cold right from the refrigerator.

CHICKEN AND CARAWAY SCHNITZEL WITH BUTTERMILK SPAETZLE

Steps:

• Using a meat mallet, pound the chicken thighs to 1/4" thick. Place the garlic, paprika, caraway seeds, wine, salt and pepper in a medium bowl and mix to combine. Add the chicken and toss to combine. Refrigerate for 15 minutes to marinate.
• To make the spaetzle, place the flour, eggs, buttermilk and salt in a large bowl and whisk to combine. Bring a large pot of salted water to a boil. In batches, push spoonfuls of the batter through the holes of a colander into the boiling water to make small dumplings. Cook for 1 minute or until the spaetzle rises to the surface. Remove with a slotted spoon and set aside. Repeat with the remaining batter. Keep spaetzle warm.
• Place the flour, salt and pepper in a medium bowl and mix to combine. Place the eggs and buttermilk in a separate bowl and whisk to combine. Place the breadcrumbs in a third bowl. Dust the marinated chicken with the flour, dip into the egg mixture and press into the breadcrumbs to coat.
• Pour oil into a large frying pan to a depth of 1" and heat over high heat. Cook the chicken in batches, turning, for 3-4 minutes or until golden and cooked through. Drain on paper towels, set aside and keep warm.
• Heat another large frying pan over high heat. Add the butter and cook for 3-4 minutes or until it starts to foam. Add the sage and cook for 1 minute. Add the spaetzle and toss to coat. Divide the schnitzels between serving plates, top with the spaetzle mixture and serve with lemon wedges.