Friday, February 26, 2010

Wiener Schnitzel and Spaetzle

Tonight's selection from the Olympic Menu is a salute to Germany. Typically Wiener Schnitzel is made with veal, that is the traditionally correct way to make it. However, believe it or not, veal can be hard to find in my local grocery store. So I'm going to use the very acceptable substitute - pork. Some traditionalists will tell you this is not an acceptable substitute but many others will tell you it's just fine. And increasingly popular given that many people are opposed to eating veal and pork is readily available and cheaper. You can use which ever you like, I won't tell.

Schnitzel is incredibly easy. Perfect for a Friday evening in! Don't feel like making the Spaetzle? Serve Schnitzel with pasta or potatoes.
Wiener Schnitzel
Serves 4


  • 4 veal sirloin, scallopini or boneless pork chops

  • 2 eggs

  • 1 cup bread crumbs

  • salt and pepper

  • 1 tbsp butter

  • 1 lemon, cut into 8 wedges

  1. If the meat is not already thin, pound out to 1/4 - 1/2 inch (about 2cm)

  2. Heat butter over medium high heat in a frying/saute pan

  3. Beat eggs in a dish and place bread crumbs on a plate with salt and pepper

  4. Dip meat in eggs, then in bread crumbs

  5. Saute meat in butter until cooked through

  6. Squeeze one wedge of lemon on each piece of meat, serve the remaining wedges with each piece as garnish

Serves 4


  • 2 cups flour

  • 2 eggs

  • 3/4 cup water

  • 1 tsp salt

  1. Set a large pot of water on to boil

  2. Mix all the ingredients together

  3. The water needs to be boiling before you proceed!

  4. Push the batter mix through a colander or grater into the water (or use a ricer if you have one)

  5. The dough bits should cook 2 -3 minutes, they will float to the top when done.

  6. Remove with a large slotted spoon and drain

  7. Toss with some butter or your favorite cheese and enjoy!
Serve the Schnitzel and Spaetzle with some steamed veggies or a salad and you have a nice balanced meal!

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