Schnitzels breaded with crushed pretzels and traditional German potato salad
Do you know those days when you’re really craving something but you don't have all the ingredients for the dish you want? I wanted to do schnitzel which is breaded and I didn’t have any crumbs, so I looked...
Do you know those days when you’re really craving something but you don't have all the ingredients for the dish you want? I wanted to do schnitzel which is breaded and I didn’t have any crumbs, so I looked through the cupboards to see if there was something I could use. I ended up finding pretzels, which would go perfectly with my German dish. Too bad I didn't have nacho chips, I have a funny feeling that would have been delicious too. Anyway, the original schnitzel is made with veal, but I just find it too expensive and hard to get around here. So I make it out of pork, which taste perfectly fine, when you do it right. We ate potatoes almost every day when I was growing up, so my mama knows all kinds of interesting ways to serve it. Cooked, mashed, fried, baked, in soup, as a dressing or a salad. The potato salad I'm gonna show you today is one of my favorites. It's very typical for Germany, but it might be new for you. Let's start cooking!!
Schnitzels breaded with crushed pretzels
- 4 pieces of pork (pre-cut)
- 3-4 cups of crushed pretzels
- 2 eggs
- 1 cup flour
- 1 tsp pepper and salt
- Put the pretzels in a freezer bag and start crushing them up. They don't need to be extremely fine. Make sure you can still tell its pretzels.
- Rinse the pork under cold running water, pat dry.
- Put the pork in a freezer bag as well and start hammering it nice and thin. This way the meat juice doesn't fly everywhere.
- Take a plate and spread slat and pepper on it.
- Place the pork on it and season it again. This way it's faster and way easier.
- Pour the flour, eggs (scrambled) and the pretzel crumbs on three different plates.
- Dip each portion in the flour, turn it around and shake the leftover flour off. Then in the eggs, turn it around again so the meat is covered with egg. Now you dip it in the crumbs, place a little bit on top too, than turn it around and push it into the pretzels.
- Preheat the oven for 350 Fahrenheit and place the schnitzel on a oven pan.
If you like it more greasy heat up a cup of oil on top of the stove on medium heat. Fry the schnitzel for about 6 minutes on each side until they're golden. If you prefer the other way with less oil, put the schnitzel in the oven turn them around after ten minutes. Heat up the oven to 380 Fahrenheit and let them bake for another 5 minutes, until they're golden and crispy.
- 6 small potatoes ( a little bit bigger than a tennis ball)
- Two eggs
- 1/3 cup onion
- 1/3 cup bacon
- ½ tbsp caraway seeds
- 1 tbsp mustard
- 1 cup vinegar
- ½ cup oil
- 2 bay leaves
- 1 tsp salt and pepper
- Wash the potatoes and put them in a pot.
- Cover them with warm water, add a teaspoon of salt and a bay leaf.
- Boil them with skin for about 20 minutes. When done, take the potatoes out and let them cool down.
- Boil the eggs, we use them for the plating later.
- Start dicing up the onion and the bacon.
- Place a small pot on top of your stove and start frying the bacon for about 4 minutes on high heat.
- Add the onion and the mustard. Let it fry for another two minutes.
- Add the vinegar, oil, caraway seeds, bay leaf, salt and the pepper. Cook the mixture for 7 minutes.
- Peel the potatoes and cut them in thumb thick slices.
- Pour your dressing over the potatoes, stir the mixture and let it sit for a while.
- 2 tbsp mayonnaise
- 1 tsp paprika
- 1 tsp lemon juice
- pinch of salt and pepper
- Put all the ingredients in a bowl, stir place it in a nice dish. Done!
Plating I bought those dishes; which you can see in the picture, at the dollar store. I boiled two eggs, peeled, cut them and placed them on the inside of the glass dish. After that I added the potato salad into the dish. Decorate with herbs and tomato.
Something about caraway seeds
The fruits, usually used whole, have a pungent, anise-like flavor and aroma that comes from essential oils, mostly carvone and limonene. Anethole, generally regarded as a minor product in the essential oil of this species, has also been found to be a major component. Caraway is used as a spice in breads, especially rye bread. Caraway is also used in desserts, liquors, casseroles, Indian cuisine rice dishes such as pulao and biryani, and other foods. It is also found in European cuisine. For example, it is used in British caraway seed cake, and it is frequently added to sauerkraut. The roots may be cooked as a vegetable like parsnips or carrots. Additionally, the leaves are sometimes consumed as herbs, either raw, dried, or cooked, similar to parsley. In Serbia, caraway is commonly sprinkled over home-made salty scones (poga?ice s kimom). It is also used to add flavor to cheeses such as bondost, pultost and havarti. Akvavit and several liqueurs are made with caraway. In Middle Eastern cuisine, caraway pudding is a popular dessert during Ramadan. Caraway is also added to flavor Harissa, a Maghrebian chili pepper paste. It is typically made and served in the Levant area in winter and on the occasion of having a new baby, In Aleppian, Syrian cuisine it is used to make the sweet scones named Keleacha. Caraway fruit oil is also used as a fragrance component in soaps, lotions, and perfumes. Caraway is also used as a breath freshener, and it has a long tradition of use in folk medicine.