Best German Schnitzel And Potatoes With Gorgonzola Cream Recipes

SCHNITZEL

Schnitzel image

Schnitzel pan-fried to golden perfection with a crispy breading just like at your favorite German restaurant!

Provided by Julia Foerster

Categories Main

Time 30m

Number Of Ingredients 9

Ingredients

4 boneless pork chops (or more if small)
Salt (to season)
Pepper (to season)
4 Tbsp all-purpose flour
1 cup dried white breadcrumbs
2 large eggs
2 Tbsp cream or milk
Clarified butter (or vegetable oil and 2 Tbsp of butter)
1 lemon (cut into wedges)

Steps:

Place the pork chops on a cutting board and put a large piece of clingfilm over it and pound with a rolling pin, large knife, or mullet to about 0.2 inches (0.5cm) without making holes in it. Season with salt and pepper on each side. Repeat with the other pork chops.
In a shallow bowl, beat the eggs lightly with the cream. Put flour on a plate and the breadcrumbs on another.
Dip each schnitzel in the flour on both sides, then drench through the egg mixture, and lastly turn in the breadcrumbs until evenly covered but don't press the schnitzel in the mixture.
In a large frying pan, heat 1/4-inch oil or clarified butter (about the thickness of a finger) over medium heat until a breadcrumb sizzles and quickly browns. If using oil then add 2 Tbsp butter to the pan, it will foam a bit.
Drop escalopes in the pan (depending on the pan you have to cook the schnitzel in batches) and cook until golden brown on the bottom about 2-4 minutes depending on the size, then turn over and cook until the other side is golden and the schnitzels are done about 1-3 more minutes.
Transfer to a plate lined with kitchen paper to quickly blot the excess oil, then immediately serve garnished with a lemon slice.

Nutrition Facts : Calories 407 kcal, Carbohydrate 28 g, Protein 36 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 182 mg, Sodium 297 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CREAMY BRATWURST STEW

Creamy Bratwurst Stew image

A rich sauce coats this hearty combination of potatoes, carrots and bratwurst chunks. I adapted a baked stew recipe that appeared in a newspaper. This is so comforting on cold winter evenings. -Susan Holmes, Germantown, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 7h50m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1-3/4 pounds potatoes (about 4 medium), peeled and cubed
2 medium carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 pounds uncooked bratwurst links
1/2 cup chicken broth
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
2 cups half-and-half cream
1 tablespoon cornstarch
3 tablespoons cold water

Steps:

Place first 5 ingredients in a 5-qt. slow cooker; toss to combine. Top with bratwurst. Mix broth and seasonings; pour over top., Cook, covered, on low 6-7 hours, until sausage is cooked through and vegetables are tender. Remove sausages from slow cooker; cut into 1-in. slices. Return sausages to potato mixture; stir in cream., Mix cornstarch and water until smooth; stir into stew. Cook, covered, on high until thickened, about 30 minutes.

Nutrition Facts : Calories 544 calories, Fat 39g fat (15g saturated fat), Cholesterol 114mg cholesterol, Sodium 1367mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.