Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, May 14, 2009


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.


susan said...

This looks so good! I'm afraid I do know more about chicken-fried steak than its counterpart! Stop using that bowl and get a double boiler!!

The Quintessential Magpie said...

Yum! That looks quite delicious!
Thanks for sharing your recipe. My husband's ancestry is Bavarian.


Sheila :-)

bj said...

ummm...looks fabulous. Thanks so much for giving us the recipe..

Joyce said...

We ate lots of this last year while visiting Vienna. Thanks for sharing the recipe. You post the best dishes.

Nancy Yoakum said...

Oh Boy! Dan-the-Man is going to get weak in the knees when I tell him I have a German recipe for us to try, and being it's from you, I know it will be good! He was stationed over in Germany for 3 years when he was an Captain in the Army, so he will be tickled pink. I LOVE Riesling and haven't heard of this label, it will be a must with this dinner. Thanks Ms. Martha!

Susan @ A Southern Daydreamer said...

oh my.. I am so happy to be able to try this one! Happy Foodie Friday! Have a great weekend ~ Susan

Mary Bergfeld said...

What a great recipe and who doesn't like schnitzel?

Pat@Back Porch Musings said...

Looks wonderful!! J's great great grandparents arrived in America from Westphalia, mid 19th Century.

A Hint of Home said...

Looks wonderful and seems easy to make.

imjacobsmom said...

Guten Tag! Das klingt wunderbar! Toile Fotos!
Vielen Dank fur das Rezept. ~ Robyn

Christi @ A Southern Life said...

Looks yummy. No Mai wine :)?

Boxwood Terrace said...

There is a restaurant in Boston, Aquitaine Bis, that serves a fantastic Wiener Schnitzel. I've never made it at home, but your dish looks delish! Thanks for the comment on my blog, BTW. Deborah

Lori E said...

Fabulous and the Riesling is the perfect choice for this dish.

chow and chatter said...

love German food, cute blog

Selba said...

I love Weiner Schnitzel! It looks so delish.

Kathleen said...

I love the schnitzel..I have never had chicken fried steak..what cut odf steak is it..I will google it..
Your dinner looks delicious..