Gerda's Schnitzels

[khiemtran]

This is a recipe that was taught to us by our good friend and neighbour, Gerda, who came to Australia from Vienna. Gerda has moved suburbs now, but we still see her and her husband occasionally, and we still make these schnitzels from time to time.



First, prepare three plates or wide bowls with the batter ingredients.

Plain flour...



Eggs... (Two eggs per six schnitzels, lightly beaten with two tablespoons of water.)



And bread crumbs. (Okay, so we used shop bought bread crumbs from a box.)



Also, make sure you buy your schnitzels only from the local German butcher. (These are from Woolworths, but don't tell Gerda!) Make a small incision at each corner of the cutlets to stop them curling. (I have no idea if this actually works or not, but that's the recipe...)



Heat about 1-2 cm of oil in a pan (I used peanut oil here) and prepare the first schnitzel. Salt it first, then go from bowl to bowl, coating the meat first in flour, then egg, then the crumbs. Place it in the oil, and fry until golden. Don't turn it over! Use a spatula to splash some oil over the top instead.



I find it's best to have the next schnitzel already battered while the previous one is still frying.



Dry the each schnitzel on paper towels and leave in a cool oven while the others cook.



When all done, serve immediately with potato salad... (Or in our case, rice and microaved peas and corn).

Comments

[lethargic-man.livejournal.com]

What happens if you turn it over?

[khiemtran.livejournal.com]

I don't know, we've never dared to find out.

[green-knight.livejournal.com]

You double the chances of the batter sticking to the pan ;-)

[khiemtran.livejournal.com]

Oh, is that what happens?

[green-knight.livejournal.com]

It's what happened every time I tried to fry something battered. (Though I didn't know about the flour-first coat.)

[khiemtran.livejournal.com]

Hmm. Well, that's never happened to me, so maybe there is something to it.

[green-knight.livejournal.com]

One last addition: serve with a slice of lemon.

(When you say 'Schnitzel' - do you mean pork or veal?)

[khiemtran.livejournal.com]

In this case, pork, since HL and Liem don't eat beef.

[aliettedb.livejournal.com]

Looks gorgeous!
(love the tip of not turning over the meat, that sounds like a great way not to get batter sticking to the pan :) )

[khiemtran.livejournal.com]

Thanks! They're a rare treat for us. Liem ate a whole one by himself...

[asakiyume.livejournal.com]

Oh man.

Those photos are so delicious-looking.

[khiemtran.livejournal.com]

Not very healthy, unfortunately, but okay as a sometimes food. Although... you often eat them with sauerkraut, right? And cabbage is great for your stomach. And you have them with beer which is ... made of grains. Okay, I'll give up here...