German Style Breaded Cutlets With Swiss Cheese Food

WIENERSCHNITZEL (BREADED VEAL CUTLETS)

Steps:

• Place veal cutlets, one piece at a time, between two pieces of plastic wrap and pound until thin, about 1/4 inch thick.
• Slice lemon in half and squeeze lemon juice over all four pieces of veal.
• Allow the veal to sit in lemon juice for 30 minutes.
• Allow excess lemon juice to drip off before breading the cutlets.
• Sprinkle a pinch of salt over each cutlet.
• Place flour in a large shallow plate.
• Beat eggs, water, and vegetable oil in a large shallow bowl. ~NOTE~ The vegetable oil helps to hold the breading on securely and to make the breading crisp.
• Place breadcrumbs in a large shallow plate.
• one at a time, dip salted cutlet into the flour and lightly cover each side with flour.
• Then dip the cutlet into the egg mixture, allowing the excess egg to drip off.
• Then dredge into the breadcrumb mixture to coat.
• Place breaded cutlets on a baking sheet and low to stand at room temperature for 30 minutes.
• Heat shortening in a large heavy skillet.
• There should be enough oil in the pan for the cutlets to "swim".
• When the oil is hot, place one or two cutlets in the skillet at a time, being careful not to crowd the cutlets.
• Fry first side slowly until golden brown, about 4-6 minutes.
• Turn cutlets over with a spatula, being careful not to splatter hot oil.
• Fry on second side for about 4-6 minutes, or until golden brown.
• Drain on paper towels.
• If you have more cutlets to fry, then place finished cutlets in a piece of foil and keep warm in the oven at 250°F while you continue to fry up the rest of the cutlets.

GERMAN STYLE BREADED CUTLETS WITH SWISS CHEESE

Steps:

• Before you begin, make sure your chicken cutlets are pounded thinly (place chicken piece between two sheets of wax paper and pound with a meat mallet).
• In a bowl, combine 2 Tbsp flour,Parmesan, egg, minced parlsey, salt, pepper, nutmeg, and milk using a whisk.
• Set some additional flour in a wide dish and dip each cutlet into the flour just to coat both sides lightly.
• Heat a large skillet over medium-low heat and melt 4 Tbsp butter in the pan.
• While the butter is melting, dip each floured cutlet into the milk mixture and add to the skillet.
• Cook cutlets until golden and tender on each side- about 3-5 minutes per side or until chicken is cooked all the way through.
• Just before they are done cooking, top each piece with a slice of cheese and let melt.
• Remve cutlets to a platter and keep warm.
• Heat remaining 2 Tbsp butter in the same pan until darkened.
• While the butter is heating, cut the lemon in half.
• Squeeze half of the lemon and add the juice to the skillet.
• Stir and drizzle lemon butter over the cutlets as desired to taste- this will be very thin.
• Garnish each plate with a sprig of parsley.
• Slice remaining 1/2 lemon into thin slices and place on top of cutlets cutlets as a garnish.

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.

KAPERNSCHNITZEL (VEAL CUTLETS WITH CAPERS)

Steps:

• Sprinkle cutlets with lemon juice and season with salt, pepper, paprika and flour.
• Heat oil in a frying pan and fry cutlets for 3 minutes on the first side.
• Turn cutlets over and add drained capers to pan.
• Fry again for 3 minutes; remove cutlets and arrange on a preheated platter.
• Pour wine into pan, scraping loose any brown particles from bottom of the pan.
• Add bay leaf, simmer liquid 3 minutes.
• Remove bay leaf.
• Blend in evaporated milk or cream and adjust seasonings.
• Pour over cutlets.
• Cut beets into strips and arrange on lettuce leaves as a garnish.

PORK (OR VEAL) CUTLETS WITH BALSAMIC SAUCE

Steps:

• Spread the breadcrumbs on a piece of wax paper.
• Press both sides of the cutlets into the breadcrumbs, until coated.
• Heat a large skillet over medium-high heat.
• Add a little oil and cook the cutlets on each side until lightly browned and cooked.
• You may need to add a little oil to brown the other side.
• Stir the butter, garlic, and sage into the skillet.
• Cook for a minute.
• Add the chicken broth and sugar.
• Let it simmer down to about 1/3 cup.
• Add the vinegar and simmer a minute more.
• Pour the sauce over the cutlets and serve.
• If desired, use a potato peeler to make Parmesan shavings and garnish cutlets.

BAKED CHICKEN DIJON WITH SWISS CHEESE

Steps:

• Preheat the oven to 350°.
• The sauce-in a small bowl, mix together all the sauce ingredients; taste for seasoning and adjust.
• Place the chicken in a lightly sprayed or oiled 9 x 13 inch glass baking dish; sprinkle lightly with salt and pepper (optional).
• Spread the sauce on top of the chicken.
• Bake, uncovered, until the chicken is cooked through, about 35 minutes.
• Sprinkle with the cheese and bake until the cheese melts, about 5 minutes longer.

SWISS CHICKEN CUTLETS IN OREGANO WINE SAUCE

Steps:

• Version 1: lot's of work, but impressive looking.
• Cut each cheese slice in half; place 1 half on top of each cutlet.
• Starting with the short end, tightly roll up cutlets, jelly-roll style.
• Tie securely with string.
• On waxed paper, combine flour and pepper.
• Mix well.
• Add cutlets; toss gently to coat.
• In a large nonstick skillet, melt butter over medium heat.
• Add cutlets; cook, turning frequently, until golden, about 3 minutes.
• Add broth, wine, and dried oregano to skillet.
• Increase heat; bring to a boil.
• Reduce heat to medium-low; simmer thickened, about 10 to 12 minutes.
• Remove string.
• Garnish with parsley and oregano sprigs.
• To prepare the chicken rolls, tightly roll up cheese-topped cutlets, then tie securely with string so the rolls hold their shape during cooking.
• If cutlets are unavailable at your market, simply pound skinless, boneless chicken breast halves between 2 sheets of waxed paper to a 1/4-inch thickness.
• Version 2: Much easier to make, tastes just as good!
• Follow directions as above, only don't bother to flatten the chicen or roll the cheese in side it.
• Simplly coat plain chicken breast in the flour pepper mixture, fry in the butter and cook as above.
• When chicken is almost done, top each brest with a half slice of cheese.
• When cheese melts, it's done.
• Very good served over rice.

JAGERSCHNITZEL - GERMAN PORK CUTLETS

Steps:

• Pound the pork cutlets with a mallet until they are 1/4-inch thin. Combine 1 cup flour, salt and pepper in a large dish and dredge the cutlets in the flour mixture. Meanwhile, preheat the oven to 350°F.
• In a large frying pan, place the thin cutlets in hot oil, and brown approximately five minutes on each side. Drain and place the browned cutlets in a casserole dish.
• Add bacon, onion and mushrooms to hot oil in the frying pan, and simmer for approximately 10 minutes until the bacon,chopped onions and mushrooms are cooked. Add remaining 1/4 cup flour and 1/4 white wine to the pan to make gravy. Add remaining 1/4 cup liquid if necessary and cook over low heat until gravy is thickened.
• Pour the bacon and onion/mushroom gravy over the cutlets in the casserole dish. Tightly cover the casserole dish and place in the preheated oven and cook for 30 to 35 minutes until tender.