Maifest

It's Friday which means that it's "Foodie Friday" -- hosted by Michael at Designs by Gollum. Stop by and see what everyone has fixed for this Friday.

At Linderhof, May means that it's time for a Maifest -- as the Germans celebrate Oktoberfest, they also celebrate Maifest. Maifest is held to welcome Spring.

Not brats and beer but rather other German foods are fixed for our Maifest celebration. It's really a dinner party with German food and since it is May, we call it our Maifest.
Perhaps one of my favorite German dishes is Weiner Schnitzel. With good veal, it's easy to prepare and the thin pieces of veal coated in a bread crumb crust make for a tasty entree.
Perhaps, we Americans have taken the delicate Weiner schnitzel and turned it into the midwest favorite of Chicken Fried Steak! But not at Linderhof, it's always schnitzel for us!
No mashed potatoes for us but rather rosemary roasted new potatoes.
The perfect side dish -- cucumber and onion.

And the perfect dessert? German torten.

And to drink with the meal -- a riesling. Dr. Loosen which is a favorite of ours.

As we are boisterous in Oktober, we're merry in Mai as we welcome Spring with schnitzel and riesling.

Weiner Schnitzel

4 veal cutlets (about 5 ounces each) pounded to 1/4 inch thickness. (I buy veal for scallopini at Costco for this dish)
1/4 cup flour
1/4 t. salt
1/2 c. bread crumbs (I use the one in the box)
2 eggs
Oil for frying (but if you have lard -- that is the traditional frying fat)

Pound the meat thin (unless you buy the thing Costco veal) between sheets of plastic wrap. Use a heavy flat-surface pan to pound if you don't have a meat mallet. Pound evenly to 1/4 inch thickness.

Set up 3 shallow dishes. Place the flour and 1/2 t. salt in one, breadcrumbs in another. Beat eggs well and place in third dish.

Heat at least 1/4 inch of oil in the pan to 350. (Make sure the breaded meat "swims" in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also the breadcrumb topping has a chance to puff up a little and your clean up is easier.)

Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated. Do not press the bread crumbs into the meat. The crust should not adhere completely but form a loose shell around the schnitzel.

Place meat immediately in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary. Make sure the breaded meat "swims" in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also the breadcrumb topping has a chance to puff up a little and your clean up is easier.) You may want to swish them around a little with your fork to make sure they are not sticking to the pan. Turn them over once and fry until both sides are golden brown. Remove from pan, allow the oil to drain off, place on a plate with lemon slices.