German Style Breaded Cutlets With Swiss Cheese Recipes

BREADED SWISS CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt. In a shallow bowl, beat the eggs. Place bread crumbs in another shallow bowl. Dip chicken in eggs, then roll in crumbs. Let stand for 5 minutes., In a large skillet over medium heat, cook chicken in oil in batches for 6-8 minutes on each side or until juices run clear; drain. Place chicken in a greased 15x10x1-in. baking pan; sprinkle with cheese. Bake at 350° for 2-3 minutes or until cheese is melted., Meanwhile, in a large saucepan, melt the butter. Stir in flour, pepper and remaining salt until smooth; gradually add milk. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in wine or broth. Serve with chicken.

GERMAN STYLE BREADED CUTLETS WITH SWISS CHEESE

Steps:

• Before you begin, make sure your chicken cutlets are pounded thinly (place chicken piece between two sheets of wax paper and pound with a meat mallet).
• In a bowl, combine 2 Tbsp flour,Parmesan, egg, minced parlsey, salt, pepper, nutmeg, and milk using a whisk.
• Set some additional flour in a wide dish and dip each cutlet into the flour just to coat both sides lightly.
• Heat a large skillet over medium-low heat and melt 4 Tbsp butter in the pan.
• While the butter is melting, dip each floured cutlet into the milk mixture and add to the skillet.
• Cook cutlets until golden and tender on each side- about 3-5 minutes per side or until chicken is cooked all the way through.
• Just before they are done cooking, top each piece with a slice of cheese and let melt.
• Remve cutlets to a platter and keep warm.
• Heat remaining 2 Tbsp butter in the same pan until darkened.
• While the butter is heating, cut the lemon in half.
• Squeeze half of the lemon and add the juice to the skillet.
• Stir and drizzle lemon butter over the cutlets as desired to taste- this will be very thin.
• Garnish each plate with a sprig of parsley.
• Slice remaining 1/2 lemon into thin slices and place on top of cutlets cutlets as a garnish.

AUTHENTIC GERMAN SCHNITZEL (SCHWEINESCHNITZEL)

Steps:

• Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
• Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
• Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it.
• Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
• Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. Serve with German Spaetzle (see recipe for Homemade German Spaetzle), French fries, or German potato salad, and with a fresh leafy green salad.
• Be sure to also try the popular Jägerschnitzel version!

JAGERSCHNITZEL - GERMAN PORK CUTLETS

Steps:

• Pound the pork cutlets with a mallet until they are 1/4-inch thin. Combine 1 cup flour, salt and pepper in a large dish and dredge the cutlets in the flour mixture. Meanwhile, preheat the oven to 350°F.
• In a large frying pan, place the thin cutlets in hot oil, and brown approximately five minutes on each side. Drain and place the browned cutlets in a casserole dish.
• Add bacon, onion and mushrooms to hot oil in the frying pan, and simmer for approximately 10 minutes until the bacon,chopped onions and mushrooms are cooked. Add remaining 1/4 cup flour and 1/4 white wine to the pan to make gravy. Add remaining 1/4 cup liquid if necessary and cook over low heat until gravy is thickened.
• Pour the bacon and onion/mushroom gravy over the cutlets in the casserole dish. Tightly cover the casserole dish and place in the preheated oven and cook for 30 to 35 minutes until tender.