VISITING
AUTHOR/EDITOR ARTICLE
MARCH
2011
2011
UGH
SCHNITZEL NIGHT RECIPES
Forwarded
From UGH
Recipes
Offer a Taste of German-Hungarian cooking
March
2011
Members of the United German-Hungarians club in Horsham Township
prepare dishes from their new cookbook, Mahlzeit,
on Thursday evening.
Marlene Fricker served this salad as an accompaniment to the chicken
paprikas. The original recipe calls for cucumber, but Fricker says you
can use a juicy lettuce such as iceberg instead.
If you can't
make it to Schnitzel Night at the United German Hungarians, you could
make your own schnitzel at home. The club uses pork, but you could use
veal instead. Veal cutlets are readily available at most supermarkets,
but if you want to use pork, you'll probably have to cut your own
cutlets from a boneless loin roast (or you could even use thin pork
chops, cutting away and bone and fat).
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Lettuce
Salad
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Here Marlene Fricker of Horsham (left)
prepares chicken paprikas as her
sister-in-law, Lisa Fricker (background),
makes Nockerl.
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Ingredients |
Iceberg
lettuce
1
small onion
1
tablespoon vinegar
2
heaping tablespoons sour cream
1/2
teaspoon salt
Paprika
as desired
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Directions |
Tear
off enough leaves from the lettuce to make salad for
four. (Reserve the remainder for another use.)
Finely
slice onion.
Mix
the lettuce and onion with the remaining ingredients
in a bowl.
Add
additional salt if needed.
Garnish
with paprika. |
Additional
Information |
Makes
4 servings.
Note:
This recipe may be doubled or tripled; however, use
vinegar sparingly.
Recipe
by Maria Kredler from "Mahlzeit,"
the cookbook of the United German Hungarians |
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Wiener
Schnitzel
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Ingredients |
8
pieces of veal or pork, pounded thin to 1/4 inch
Salt
and pepper to taste
1
cup flour, or more, if needed
3
eggs, beaten
2
tablespoons milk
1
1/2 cups plain bread crumbs, or more if needed
Canola
oil for frying
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Directions |
Salt
and pepper each cutlet.
Beat
eggs and milk together.
Place
flour, egg mixture and bread crumbs in three
separate plates.
Dredge
each piece of meat into the flour, shake off the
excess, then dip into the egg and then into the
breadcrumbs.
Fry
until golden brown on each side over medium heat.
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Additional
Information |
This
is a simple version of a German classic dish. It is
found on the menu of most German restaurants. Serve
with a dumpling or potato dish.
Recipe by Maria Martin from "Mahlzeit,"
the cookbook of the United German Hungarians |
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