Does anyone have a recipe for schweine schnitzel in English (American) cooking terminology?

Question

While in Austria a few years back, my favorite meal was a schweine schnitzel. I would like a good recipe in English cooking terms (United States) in order to attempt to make this on my own.

Links to websites that have the recipes in German would be welcome too.

Answer 1

Recipes #'s 3 & 4 are just fine. Schweine
(pork not veal). Instead of chanterelles, you can use the cheaper champignon - white mushrooms, sliced. Also, I wouldn't mess with butter in any way --- too expensive and burns too easily. Since you'll be using a med-hi heat, use canola, corn, or saflower oil. Also, I think refrigerating the already-coated schnitzels is a waste of time, and hasn't ever proven to be a great benefit(sounds like a cook's excuse to take a break before going into high gear with the rest of the meal). Just before serving, top each schnitzel with a dollop of sour cream or creme fraiche. Serve with some roasties or bratkartofflen (crusty fried potatoes), and rotkohl.
I lived in Germany for several years and learned to make this from a spectacular cook. In fact, I learned to make this so well, that I had some Germans ask me for my recipe...Good stuff!

Answer 2

Pork Schnitzel with Chanterelle Mushrooms
2 (3-ounce) pork cutlets, pounded thin
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
2 eggs, beaten
Breadcrumbs, for dredging
2 tablespoons clarified butter
3 slices smoked bacon, roughly chopped
1/2 onion, diced
1 tablespoon dijon mustard
1 tablespoon capers, drained
Butter
3/4 pounds chanterelle mushrooms, chopped if large
1/4 cup heavy cream

Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then breadcrumbs. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm.
In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a small lump of butter to the mix and immediately add the chanterelles. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers as needed.

To serve, spoon sauce over browned schnitzels.

Answer 3

I do not have an actual recipe, but I believe it's a very simple dish to make. All you need are veal cutlets. Pound them out very thin. Then you coat them in a light coating of flour. Place them in an egg wash, and then plain breadcrumbs. Put a little oil on the bottom of your pan and fry them on both sides. Be sure not to overcook it. It should only take a couple of minutes per side since the meat is so thin. It tends to dry out quickly. As soon as you take it out of the pan, lightly salt the cutlets. And there ya go..you're done.

Answer 4

Yum. I love them too. I lived in Germany for a few years and those were my fav!


http://www.mygermanrecipes.com/R405.php