|
Post by Carolyn on Feb 17, 2004 15:22:27 GMT -5
WIENERSCHNITZEL (Gravlax) -------------------------------------------------------------------------------- Originates from Vienna, but is a basefood in my family...
You need:
thin slices of Veal or pork (Count min. 2/pers) Lemon juice 1 plate with flour, salt and white pepper- mixed 1 plate with a whipped egg (maybe two, depending on...) 1 plate with regular bread crumbs 1 plate to put the schnitzels on
1-2 sliced lemons capers Anjovis Butter for frying
To serve with:
Small Sweet peas Mashed or boiled potatoes
How to:
Dip the meat, slice by slice, in the lemonjuice. Put them all on a plate, and let them marinate for min. 1 hr. Prepare the flourplate, the egg plate and the breadcrumb plate. Put them in that order, on the counter. The empty one last.. One slice at the time, cover it with flour. Cover it with the eggmix, then the breadcrumbs. Finally put on the empty plate, until they have all been coated. Heat a fryingpan (medium high) Fry them in plenty of butter, shaking the pan ever so often, until they are nicely golden on both sides. (If you are frying many, I recommend that you turn the oven on low, and keep them warm in there). Slice the lemon Make the potatoes Heat the peas Open the can of capers.
When everything is ready, you put one Wienerschnitzel on each plate. Put one slice of lemon on top A teaspoon of capers on top of the lemonslice. Mashed or boiled potatoes Peas
Trust me... No one can have just one Wienerschnitzel...
|
|
|
Post by gravlax on Jan 5, 2008 13:27:29 GMT -5
Found it!
|
|
BeatleBette
NOW I'M A BLABBERMOUTH ALMOST LIKE HAZEL!
Live. Laugh. Love
Posts: 10,016
|
Post by BeatleBette on Jan 5, 2008 15:44:03 GMT -5
Anjovis? Is this the same as anchovies? I'd have to omit those. They make me . Other than that, it sounds really good. Thanks!
|
|