Saturday, February 18, 2012

German Wiener Schnitzel

Following another disappointing experience at another so-called German
restaurant a few weeks ago, I decided enough is enough... I am officially
ending our search for authentic German food outside of my own kitchen!
I won't bore you with how incredibly horrible our experiences have been, but
trust me... Calling them horrible is being incredibly kind. Nevertheless, I like
to say, when you know better, you should do better. And since I do... I shall!
First of all, you should know two things... First, a Wienerschitzel hot dog franchise
has absolutely nothing to do with German food. Second of all, pork has absolutely
nothing to do with German wiener schnitzel. Therefore, if you want to be sure you'll
be served an authentic German schnitzel, you'll want to inquire with the kitchen
about their choice of meat. If you're told your schnitzel will be veal, I suggest you be
seated at a table. However, if you're told they use pork, you have a decision to make
about whether or not you're in the spirit to spend $20 on a pounded-flat breaded
pork chop. Because if you agree to stay, that is precisely what you'll be eating. This
passing off pork chops as schnitzels aggravates me for a couple of reasons. Firstly,
because the use of pork is just wrong. It's much like filling a pie crust with cherries
and calling it apple pie. Secondly, as you can plainly see from the label below, good
quality veal is relatively inexpensive when compared to the price of a schnitzel at
the average German restaurant. In my opinion, the use of pork in this wonderful
dish is lazy, deceptive, and insulting to anyone that has ever enjoyed the real thing!
As you can plainly see, for approximately the same price as one
faux-schnitzel, I have enough veal for 3 authentic schnitzels!
When a schnitzel is made from veal it is so tender
you can cut it with a fork, and it melts in your mouth!
To prepare your veal, pound it thin, resisting the temptation to season it,
and then go find something else to do until it comes to room temperature...
Normally I would serve Pfanni Knödel with my schnitzels; or
fries and a salad; however, Army Dad requested these German
skillet potatoes, and I'm only allowing myself the smallest
schnitzel, and a few of these Spätzle that my mom sent me!
Because eating authentic German wiener schnitzel has
nothing to do with being on plan, or my CLEAN program!
So now that our veal has come to room temperature, it's time to get breading!
First, 2 beaten eggs...
A half cup of all-purpose flour seasoned with fresh cracked black pepper and
sea salt, and for 3 schnitzels, a packet and a half of schnitzel coating crumbs
And, while our skillet potatoes cook through...
Cover each veal cutlet in the flour mixture...
then the egg...
and finally, coat with the crumbs!
Keep going...
Until your Spätzle are finished...
And the little pat of butter has melted over them!
Oh, and until all of your veal is prepared too!
Now you have a choice... You can either fry your schnitzels in butter like
they do in Germany or you can use a fantastic, extra-virgin olive oil like I did!
When you've decided, heat the oil and then add your veal...
Letting it cook just until the edges turn golden brown...
Then turn and let the other side brown too...
Because with proper schnitzel-making, it's all about equal time!
Transfer to a plate lined with paper towels and continue until all
the veal is cooked. Now you have another decision to make since
there are numerous schnitzel variations to choose from!
The man I love prefers the Jägerschnitzel
While I remain a Schnitzel-purist...
Because all I need to be happy with my schnitzel is a half of lemon!
Very happy!
Guten Appetit!


  1. Oh man J.... you're killing me here!!! Fran Freakin Tastic Looking... Love both variations and your Jaegersauce looks DE-VINE!! Really, absolutely beautiful and makes me miss Germany so bad. (I thought I was the only one who served lemon wedge, yay us!).

  2. So the German restaurant in Yadkinville wasn't good? It was featured in Our State Magazine, but we've never been.

  3. Anonymous. In all honestly... Don't go! It was truly horrid. And, I've said so... You can read my review posted on-line at the Our State site here:

    They took it down after I posted - but I felt so strongly about the miss they made in recommending that place that I went to the effort of speaking to the editor to demand they allow my comment to stand. And, to their credit, they have.

    While there are other reviews elsewhere on-line for the same place that rave about the food and atmosphere, I believe those are reviews written by people that just don't know any better, or who have an interest in posting a positive review.

    Trust me, you will not find authentic German food (or even good food because others in our party ordered non-German food and sent their meals back too) in Yadkinville. And, while we're at it, stay away from the German restaurant that recently opened in Winston-Salem on Stratford Road too. It was also a miserable experience. I stayed away from the schnitzel after they admitted they use pork, but even the German sausages were awful. Clearly over-cooked and for more than $17 a plate, I say... Save your money and make your own!

    Not only is my schnitzel recipe fantastic, but I find all of the Boar's Head brand sausages, (at Harris Teeter and Lowe's Foods) are great representations of authentic German sausages too.

    I would love to hear your thoughts if you do decide to venture to Yadkinville.

  4. My husband and I tried a local German restaurant and they too, cannot make a good wiener schnitzel. We were both very disappointed. My husband is in the sme camp as your as far as preference goes and I'm with you being a purist. Your placement (or tea towel) in the last three photos is very pretty.


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