Saturday, July 14, 2012

Schnitzel Ala Holstein and Mustard Mash


Have you ever planned a dinner in your head that you needed recipes for? It's one recipe here, another there. It's a pain. Here is a complete German style dinner all in one place.

Schnitzel is basically breaded veal cutlet. Holstein means it has a fried egg on top. It's one of hubby's favorite dinners.

I can't remember any time before meeting my darling husband that I had German food. Now breaded veal cutlet sure, My favorite Italian entree is called Veal Saltimbocca, which I will cook for you all at some point. Now I will also tell you that my favorite beer of all time is Lindeman's Lambic Belgian Kriek beer. Its cherry flavored and amazing. it comes in a big bottle and has a much higher alcohol content than regular beer. It even has a wine cork. Fancy Schmancy

On to the cooking...

You can buy veal leg and pound it thin or find it already pounded to "cutlet form" These were from Cafassso Fairway. Great meat selection if you don't mind the chaos and wackos.

The veal goes into a bowl with some milk, about 1/4 cup and about a half cup water. Put this in the refrigerator while you get your potatoes together. 3 small russet potatoes in a pan, filled half way with water. By the time you are finished with everything else, the potatoes will be tender.

The veal is coated twice, once with flour then bread crumbs.. 
Flour Mixture:
1 cup flour
1 Tbsp Mustard powder
2 tsp lemon pepper
2 tsp onion powder
1/4 tsp black pepper
1/2 tsp salt
1/2 Tbsp paprika
And Julia's adorable lil' pinchy fingers

I never measure my breadcrumbs out, I just eyeball it.

Take your veal and dredge in the flour mixture, then back into the milk/water and then into the bread crumbs. I used 3 cutlets for this recipe.

After the veal is coated make little slices in the veal going long ways and then across.. like a basket weave pattern, on both sides of the meat. Don't throw away your flour just yet.

In the pan goes 2 tablespoons butter. On medium-high heat the veal cooks  at about 3 minutes per side, depending on the thickness.

While I make the gravy for the mashed potatoes I put the veal on a serving platter and in the oven on the "keep warm" setting, which is 170 degrees.

In the same pan throw in a pat of butter and scrape up all those veal drippings. To that, add onion, I used half of a small Vidalia onion rough chopped.Once the onions are cooked until see-through, toss in a tablespoon of that flour mixture from the veal.

With a fork or potato masher, crumble the tender potatoes. They are cooked through when you can easily put a fork through. Add in 1/2 tablespoon butter and about 3 tablespoons of milk. Mush until desired consistency. 
Hubby likes a chunky style mash with the skin left in but you are welcome to deskin and mush til smooth. Add in 1/4 teaspoon mustard powder, salt and pepper to taste and a dollop of sour cream.  Stick that in the oven also to keep it warm.

Next make your "ala Holstein" fry up two eggs in a pan.

On the dish go the veal, mash and the egg sits right on top of the veal. Serve with a slice of lemon.
You can pour the gravy right over the mash or serve on the side..

Don't forget to squeeze your lemon right over the veal before chowing down!

1 comment:

  1. Oh boy!
    A great dish and with a wonderful beer too!