For those of you who want my recipes I have to admit, I am much a by the seat of my pants cook. But here are the general directions. First of all. Spaetzle are quite a job unless you actually have a spaetzle machine. So got to Cost plus World Market and get the Authentic Blackforest Spaetzle. For the Vinaigrette I use Sunflower Oil, a highquality Balsamic Vinegar and a shot of Soysauce. All to taste. Now for the Schnitzel. The original Wiener Schnitzel would be made with veal cutlets but I use pork chops fairly thin cuts. Season to taste be sure meat is moist and turn it in flower, then turn it in beaten egg, and last but not least turn in breadcrumbs (sometimes I used Italian flavor) Then you fry it in Oil deep enough to be about halfway up the side of the chop when brown on one side turn. and thats it.
Posted on: Wed, 29 Jan 2014 03:22:44 +0000
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