Does anyone know the name of a German dish that has breaded porkchops, dumplings and potato dumplings?

Question

Apparently there is also a sauce that is made for it too. I saw a clip from a tv show of what they were serving but was unable to get the info - after visiting the site and trying to get it off of my Tuvi. Are there any German cooks out there who can get me this recipe AND also tell me what it's called??? Please????

Thanks,

Meg -
MySpace.com/Musiciansrock

Answer 1

SCHNITZEL

Ingredients:

Veal or pork chops
Flour
Salt
Pepper
Paprika
1 egg
2/3 cup milk
Fine bread crumbs
3 Tablespoons olive oil
1 Tablespoon butter

METHOD:

Find thin-cut chops with bone or place the chop between two sheets of plastic wrap and pound it to about 3/8 inches thick. Place the flour in a bowl or dish and add salt, pepper, and paprika. In a separate bowl, stir together the egg and milk. Dip the chop in the seasoned flour, then in egg-milk mixture, and then bread crumbs.

Heat the oil and butter in a large frying pan until sizzling hot. Fry the schnitzels until they are golden brown on both sides. If you have a bone in the chop, finish it up in a 425-degree oven for about 5 to 8 minutes.
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Kartoffelklösse (German Potato Dumplings) Recipe

Leftover potato dumplings can be enjoyed the following day thickly sliced and sautéed in butter.

Ingredients:

1 kg / 2 lbs of starchy potatoes
2 teaspoons of salt
¼ teaspoon of freshly grated nutmeg
½ cup of plain white flour
1 egg

METHOD:

Scrub and rinse the potatoes well and place in a large saucepan of cold water. Bring the unpeeled potatoes to the boil, add salt and simmer the potatoes for around 35 minutes or until they are just tender. Drain the potatoes and cool them slightly -just enough so that you can handle them. You should now be able to peel the skins away from the flesh of the potatoes with your bare hands. Once all the potatoes are peeled, cut them into even-sized pieces and refrigerate until cold. The potatoes can be prepared the previous day, if desired.

Mash the potatoes with a fork or mashing tool in a large bowl. Mix in the salt and freshly grated nutmeg. Add half a cup of flour and mix to combine. With your hands knead the mixture in the bowl until a smooth soft dough forms, add more flour by the tablespoon if the dough remains sticky. Combine one beaten egg with the mixture.

Form the mixture into smooth round balls using ¼ of a cup of dough for each ball. At this stage you may wish to insert acrouton, prune or other filling into each dumpling. Croutons are traditionally used to soak up any extra moisture inside the Kartoffelkloesse. Stoned prunes are a common filling when accompanying a Roast Goose at Christmas. A small spoonful of cooked, flavoured ground beef / mince is also a tasty alternative. Seal the filling closed inside each of the Kartoffelklösse.

In a large saucepan of salted simmering water, almost boiling, poach the completed dumplings in batches of 4 to 5. Do not place more than 4 to 5 dumplings in the pot at any one time - to prevent them from sticking together or touching during cooking, which could cause them to fall apart!

Cook the dumplings for 10 to 15 minutes or until the dumplings rise to the surface. Remove and drain each of the Kartoffelklösse with a slotted spoon into a serving dish. Keep the dish covered to conserve heat while the remaining dumplings are cooked.

(Serves 4 to 6)
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JAGERSCHNITZEL

INGREDIENTS:

1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 (8 ounce) can sliced mushrooms
1 1/2 cups water
1 cube beef bouillon
1 tablespoon cornstarch
1/2 cup sour cream

DIRECTIONS

In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.

Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

Answer 2

German Dumplings Name

Answer 3

SCHNITZEL
OK, OK, I confess, I cheated and copied from the first answer. But, I hungry and want you girls to love me and feed me! :-p
I got Wine! :-D
I did give Desi Chef a thumbs up. ;-)

Answer 4

vienersnitzel

Answer 5

there u go