does anyone know how to make homemade schnitzel and speztle?

Question

please be very specific and add in any and all details.

Answer 1

I like pudding sooo much! Here is a recipe for my fave pudding!

you get some flour, and some egg, and some milk, and drop it into boiling water! Tehehehe....Pudding is good....Chocolate pudding....mm mm good....yeah... you can eat puddin', with good old goodin' J-E-L-L-O.... i don't remember what it was....actually.....remember Corrina Corrina??? yeah... I know ALL about you...You eat Po0p0o...and chocolate pudding...

Answer 2

I have made speztle, and boy, is it good! Especially with gravy. I'm sorry, I don't exactly have a recipe for you, but I know where you can find one. Go to allrecipes.com and type in what you want to make in the search engine. Allrecipes is great because it has a lot of variety and is made for home chefs by home chefs. Try it out!
On another note, here are some things to remember as you make the speztle:
1. Basically, you first make a sort of gooey batter that you end up dripping into boiling water to cook. When your water is ready, what I did is to put the batter on a cutting board and slice tinsy strips of it into the water. However, you can also use a potato or garlic press to get a more noodle-like effect.
2. Only put small amounts of batter into the water at a time, and remove them before adding more.
Good luck!

Answer 3

Wiener Schnitzel Recipe
Serves 4

I N G R E D I E N T S

4 veal cutlets, each 5 to 6-ounces. There are no substitutes allowed for true Schnitzel.
Salt and pepper to taste, favoring the pepper. Lemon pepper is especially good.
1/4 cup all-purpose flour well sifted.
2 eggs, beaten, but only until they cry for mercy.
1/4 cup dry breadcrumbs - sober is not enough - mashed very finely.
1 lemon or genuine lemon juice (you know, those yellow squeezy things).
Safflower or vegetable oil for frying Use Olive Oil for an Italian variation, but not when I'm coming to dinner!
4 eggs. They can even be siblings to the other 2.
P R E P A R A T I O N

Pound the veal to within a 1/4-inch thickness of its life, then pat it dry. Place flour and bread crumbs on separate plates. Dip the cutlets first into the flour, then into the beaten egg, and finally into the breadcrumbs, taking time to coat both sides thoroughly. Place the cutlets on a baking rack and sprinkle lightly with salt and generously with pepper, fresh ground if available. Set the pieces in the refrigerator to absorb the liquid for 15 to 30 minutes. This will help the coating adhere when frying.

Pour enough oil into a large heavy skillet (I prefer cast iron for the taste) to come about 1/4-inch up the sides. Heat briefly at medium-high. When the oil is hot, add the veal cutlets, in batches of 2 if necessary so as not to crowd the pan. Fry until golden brown, about 4 minutes per side, turning once. Place on platter, sprinkle with lemon juice and keep warm until they are all done.

Drain all but a thin coating of the oil from pan. Reheat the pan and fry the remaining eggs until the yoke is hardening. Place one fried egg on top of each cutlet along with one or two lemon slices and serve immediately. You may accompany the Schnitzel with either French fries or noodles, and perhaps mixed vegetables cooked in garlic butter. A parsley garnish completes the meal.

Spaetzle Recipe
2 1/4 cups all-purpose flour
1 teaspoon salt
1 egg, well beaten
1/4 to 3/4 cup water



Sift flour and salt into a mixing bowl. Add egg; mix. Add water gradually until batter is stiff but smooth. Press dough flat on a plate or floured board. With a sharp knife, scrape small pieces of dough off and drop into boiling salted water. There should be only one layer at a time of spaetzle cooking. Boil gently for 5 to 8 minutes, or until done to your taste. Remove with perforated spoon and let drain. Serve as a side dish with meat. Serve right away or sauté the finished spaetzle in butter until golden and sprinkle with Parmesan cheese.

Answer 4

I use center cut pork very thin. Beat it with a mallet. Dip it in egg & milk mixture then dip it in Progresso bread crumbs. I use parmesan style. then repeat once. Use enough oil to cover frying pan about 1/4 of an inch. Cook on medium heat until brown. My mother-in-law is German and loves my schnitzel. Can't help with spaetzle, my husband does that part because it needs to be pushed through a colander or spaetzle maker. I cheat and go to the german store and buy them already made.

Answer 5

omg my mom makes schnitzel, i thought she made that name up or couldn't say it LOL cause she says venis nitchel, cuts up beef, flour it up, egg it and then bread crumbs, add it to the pan

Answer 6

check out epicurious.com and foodnetwork.com