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...
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..
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!