Schnitzel

by on October 28, 2014 » Add the first comment.
Print Friendly, PDF & Email

Schnitzel

Pork, chicken, veal
Pound meat flat

Bowl 1. Flour, sage, thyme, and cumin

Bowl 2. Season eggs and half-and-half with salt and pepper

Bowl 3. Nutmeg, salt, pepper in fine breadcrumbs

Cook in dutch oven – red cabbage with diced honey crisp apple over top
Add 1 cup apple cider
Season with salt and pepper, bay leaf, corriander seed, yellow mustard, caraway, juniper berries
Sprinkle 1/4 cup brown sugar over top
Add 1/4 cup cider vinegar
Bring to boil, then reduce heat and simmer covered one hour

Dredge pounded cutlests in bowls 1, 2 and 3
Fry in shallow pool of oil in cast iron skillet
Keep hot in oven ON A RACK
Serve with a slice of lemon

Robert@RobertAndrews.NET

Find more like this: Grandpa's Use Only

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.