Bavarian Wiener Bake Food

WIENERSCHNITZEL

Steps:

• Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
• In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
• Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

BAVARIAN WIENER SUPPER

Steps:

• In a large bowl, combine soup and mayonnaise. In another large bowl, combine the sauerkraut, hot dogs, caraway seeds and half of the soup mixture. Spread into a greased shallow 2-qt. baking dish., In a large bowl, combine potatoes and remaining soup mixture. Spoon over sauerkraut mixture. , Combine the bread crumbs, butter and paprika; sprinkle over potatoes. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

WIENER SCHNITZEL

Steps:

• For the lemon sauce: Heat a nonstick pan over high heat, place the lemon halves in the pan cut-sides down and cook until golden brown, about 2 minutes. Remove and let cool slightly.
• Whisk together the honey, mustard and horseradish in a medium bowl, squeeze in the juice from the seared lemon and add the dill, mint and salt and pepper to taste. Let sit at room temperature for at least 30 minutes to allow the flavors to meld.
• For the potato salad: Cover the potatoes with cold, salted water and bring to a boil. Lower to a simmer and continue to cook until the potatoes are fork-tender, 12 to 15 minutes. Drain and slice the potatoes into 1/4-inch-thick rounds.
• Heat the oil in a large saute pan over medium heat. Add the bacon and cook until golden brown and slightly crisp, about 8 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
• Add the shallots to the pan and cook until soft. Add the vinegar and sugar and cook until the sugar is dissolved. Remove from the heat, whisk in the mustard, add the potatoes and cornichon and gently mix until combined. Transfer to a platter and top with the crisp bacon.
• For the beet reduction: Bring the beet juice to a boil in a small nonreactive pan over high heat. Cook until thickened and reduced to about 1/2 cup, about 12 minutes. Add the honey and season with the salt and pepper. Let cool slightly.
• For the wiener schnitzel: Preheat the oven to 300 degrees F.
• Spread the breadcrumbs out on a baking sheet and bake until pale and dried, about 12 minutes.
• Increase the oven temperature to 350 degrees F. Set 2 baking racks on 2 baking sheets.
• Put the flour in a baking dish and season with salt and pepper. Put 3 of the eggs in another baking dish with a few tablespoons of water, whisk until smooth and season with salt and pepper. Put the breadcrumbs in a third baking dish and season with salt and pepper.
• Season the veal on both sides with salt and pepper. Dredge in the flour and tap off the excess. Dredge in the eggs, letting the excess run off. Dredge in the breadcrumbs and tap off the excess. Place on one of the baking racks.
• Heat the oil in a large saute pan over medium heat until it begins to shimmer. Cook the veal, one cutlet at a time, until golden brown, about 4 minutes on each side. Place on the second baking rack and finish cooking in the oven for 5 minutes.
• Melt the butter over medium heat in a 12-inch straight-sided skillet. Crack the remaining 4 eggs into the pan, season the tops with salt and pepper and cook until the whites are set and the yolks are slightly firm, about 2 minutes. Gently flip and continue cooking until the other side is just slightly set, about 30 seconds.
• To serve: Divide the wiener schnitzel among large plates, drizzle with the lemon sauce, top each with a fried egg and drizzle with the beet reduction. Serve the potato salad on the side.

BAVARIAN WIENER BAKE

Steps:

• In a bowl, mix together sauerkraut, soup, 1/4 cup mayonnaise and caraway seed; set aside. In a separate bowl, mix potatoes and remaining mayonnaise. Layer potato mixture, sauerkraut mixture and half of hot dogs in a lightly greased 13"x9" baking pan. Combine crumbs, butter and paprika; sprinkle on top. Top with remaining hot dogs. Bake, uncovered, at 350 degrees for 30 to 35 minutes, until heated through. Tip: Quick-cooking smoked sausage links are a great choice for weeknight meals. Different flavors like hickory-smoked or cheese-filled sausage can really jazz up a recipe too.

WIENER SCHNITZEL

Steps:

• Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
• Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

BAVARIAN CASSEROLE

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until almost tender. Drain; when cool enough to handle, cut into 1/4-in. slices., In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In the drippings, brown pork chops on both sides. Remove chops; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Stir in sauerkraut and bacon; cook for 3-4 minutes. , Spoon sauerkraut mixture into a greased 13x9-in. baking dish. Layer with pork chops, potato slices and tomatoes. Sprinkle with caraway seeds, salt and pepper. Cover and bake at 350° for 40-45 minutes or until a thermometer reads 160°.

WEINER CASSEROLE

Steps:

• Preheat oven to 350°F.
• Dice onion and add to a 2 qt casserole dish that has a lid.
• Slice weiners into 1/2 inch thick coins and add to onion.
• Mix soup into weiners & onion.
• Add water and stir until soup is dissolved.
• Add rice, black pepper, parsley & stir again.
• Bake for 10 minutes with lid off.
• Remove from oven & stir.
• Bake for an additional 25-35 minutes with lid on.