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Cookin' with Kaye

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Wiener Schnitzel/Austrian Potato Salad (12/7/2007)

Wiener Schnitzel

8 boneless pork chops
salt & pepper to taste
All purpose flour
2 cups Fine breadcrumbs (plain)
1/2 cup freshly grated parmesan cheese
1/2 tsp. Each of Thyme, onion powder, garlic powder, salt, and paprika
¼ tsp. pepper
4 eggs, beaten
4 tablespoons fresh lemon juice
vegetable or olive oil for deep frying
2 lemons
parsley sprigs for garnish

Prepare 3 deep plates. Put some flour in one, beaten eggs and lemon juice in another and breadcrumbs along with cheese and seasonings in the third. Place pork chops between two pieces of saran wrap and pound thin, about ¼ inch thickness, with a meat mallet or rolling pin. Season chops with some salt and pepper. Coat the chop with flour first, shake off excess, then dip it in egg covering completely. Lift, let excess egg drip off, and lay it in the breadcrumbs. Coat completely. Shake off excess breadcrumbs. Place meat on a cookie sheet and refrigerate at least 1 hour to help coating stick to the meat. Put oil in large frying pan ½-inch deep and heat over medium high heat. Make sure to heat oil hot enough so the chops or schnitzel sizzles when you put it in. Fry till Golden brown. About 3-4 minutes per side. When cooked, place on paper towels to soak fat from schnitzel. Keep warm in 225 degree oven. Slice lemons, or cut into wedges and squeeze over Schnitzel before serving.

Austrian Potato Salad

1 pound potatoes
½ cup beef or chicken broth
1 medium yellow onion, chopped
¼ cup yellow mustard, salt and pepper to taste
½ cup Vinegar, ¼ cup olive oil and 4 tablespoons chopped parsley.

Wash potatoes, DO NOT peel them. Boil them until they are done. DO NOT COOL. Peel and slice them while still hot.

Bring broth to heat, then add chopped onions, mustard and vinegar, along with salt and pepper. Try the marinade, it should be almost too strong. The flavor absorbs into the potatoes. Mix the potatoes and let soak in the warm marinade. Add chopped parsley. Add oil and mix again. Soak for another 30 minutes and serve with Schnitzel.

This week's recommended wine from Van's Liquor Store in East Dubuque-
Loimer Spiegel Gruner Veltliner

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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