Schwein N Cider Recipes

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SCHWEINESCHNITZEL OR WIENERSCHNITZEL (GERMAN PORK OR VEAL CUTLETS)



Schweineschnitzel or Wienerschnitzel (German Pork or Veal Cutlets) image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 22

4 top loin pork chops or veal cutlets, 4 to 6 ounces each
Salt, fine black and white pepper
1 teaspoon granulated onion or about 2 tablespoons freshly grated onion
All-purpose flour, for coating cutlets
2 large eggs
About 1/4 cup whole milk or half-and-half
1 round teaspoon Dijon mustard
1 cup plain breadcrumbs
About 1/4 teaspoon freshly grated nutmeg
2 teaspoons lemon zest plus lemon wedges
About 3 tablespoons neutral oil, such as safflower or canola
4 tablespoons capers in brine, drained
A few sprigs fresh dill, optional
German Cucumber Salad, recipe follows
Cornichons, for serving
3 tablespoons white or cider vinegar
3 tablespoons neutral oil, such as grapeseed
1 tablespoon onion flakes or granulated onion or 2 tablespoons grated onion
2 teaspoons superfine sugar or granulated sugar
1 teaspoon each salt and fine pepper
2 seedless cucumbers or 6 Persian cucumbers, very thinly sliced
1 cup loosely packed fresh dill tops (a fat handful) chopped

Steps:

  • Cooked egg noodles, spaetzle/dumplings or boiled potatoes, for serving (see Cook's Note)
  • Using a mallet and slow, even strokes down and away or towards the body, pound meat to 1/8- to 1/4-inch thick. (Parchment paper or plastic wrap can help control the strokes and guard the meat, optional.)
  • Season the thin cutlets lightly with salt, pepper and white pepper and granulated onion or rub in freshly grated onion.
  • Set up a breading station in 3 shallow metal pans or dishes: Flour seasoned with a little salt; eggs and milk whisked together with Dijon mustard; breadcrumbs seasoned with a little salt, freshly grated nutmeg, lemon zest.
  • Coat meat in flour, shake off excess, coat in egg, drain excess, then press and evenly coat in breadcrumbs.
  • Place a large, wide skillet over medium to medium-high heat on the stovetop and place a baking sheet lined with a wire rack alongside it for transferring cooked cutlets. Add about 3 tablespoons of oil, 3 turns of the pan, enough to coat to skillet, and when it ripples and is hot, add the cutlets.
  • Cook the cutlets in 1 or 2 batches to avoid crowding pan, turning once, until deeply golden, 4 to 5 minutes turning once, in 1 or 2 batches to avoid crowding pan. RRemove to a wire rack-lined baking sheet.
  • Serve schnitzel with lemon wedges, capers, dill and Cucumber Salad or cornichons, egg noodles, spaetzle or boiled or steamed potatoes with butter, parsley and chives.
  • Whisk up dressing and toss with cucumbers and dill.

AUTHENTIC GERMAN SCHNITZEL (SCHWEINESCHNITZEL)



Authentic German Schnitzel (Schweineschnitzel) image

Learn how to make that perfectly crispy breaded Schnitzel you know and love from your favorite German restaurants!

Provided by Kimberly Killebrew

Categories     Main Course

Time 16m

Number Of Ingredients 6

4 boneless pork steaks or chops, (to make Austrian Wienerschnitzel use thin veal cutlets)
salt and freshly ground black pepper
1/2 cup all-purpose flour combined with 1 teaspoon salt
2 large eggs, lightly beaten
3/4 cup plain breadcrumbs
Oil for frying (use a neutral-tasting oil with a high smoke point)

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!

Nutrition Facts : Calories 376 kcal, Carbohydrate 26 g, Protein 35 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 171 mg, Sodium 244 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE



Authentic Schweinebraten German Pork Roast Bavarian Style image

This is the famous Bavarian Pork Roast. Juicy and very very tender with a fantastic sauce. Traditionally served with potato dumplings and sauerkraut. The recipe reads very lengthy but in fact is very simple and easy to make.

Provided by sonnyu28

Categories     Pork

Time 3h15m

Yield 1 roast, 6 serving(s)

Number Of Ingredients 14

5 lbs pork roast (deboned shoulder roast)
1/4 cup Dijon mustard
1/4 teaspoon caraway seed, ground
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 dash ground paprika
1/4 teaspoon celery powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 medium onions, with skin, quartered
2 medium carrots, diced
1/4 cup leek, diced
1 1/2 cups vegetable broth

Steps:

  • wash and pat dry roast.
  • mix all dry ingredients together and rub onto roast.
  • spread a liberal amount of mustard onto roast.
  • heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
  • push vegetables aside and brown roast from all sides in the very very hot roasting pan.
  • ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
  • ad broth and transfer everything to the oven.
  • roast covered for 1 1/2 hours at 350°F.
  • uncover, stir onions and veggies.
  • turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
  • once roasting time has finished transfer meat to a plate to rest.
  • take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
  • strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
  • Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
  • Best served with potato dumplings and sauerkraut.

BAYRISCHER SCHWEINEBRATEN (BAVARIAN ROAST PORK)



Bayrischer Schweinebraten (Bavarian Roast Pork) image

Roast pork is totally simple to make, and because my nieces keep asking for the recipe, I've published it here now.

Provided by International Recipes

Categories     Trusted Brands: Recipes and Tips

Time 3h20m

Yield 6

Number Of Ingredients 14

2 ¼ pounds boneless pork loin roast
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
1 teaspoon sweet paprika
½ teaspoon caraway seeds
2 teaspoons grainy mustard
1 tablespoon vegetable oil
1 large onion, quartered
2 carrots
⅛ celeriac (celery root), chopped
1 spring onion, chopped
2 cups water, or as needed - divided
2 tablespoons butter, or to taste
2 tablespoons cornstarch

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
  • Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
  • Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.
  • Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.
  • Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
  • Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.

Nutrition Facts : Calories 346.1 calories, Carbohydrate 9.6 g, Cholesterol 92.9 mg, Fat 21.1 g, Fiber 1.8 g, Protein 28.3 g, SaturatedFat 8.2 g, Sodium 531.6 mg, Sugar 2.6 g

WIENER SCHNITZEL WITH PORK



Wiener Schnitzel with Pork image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

1/4 cup all-purpose flour
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
2 large eggs
2 cups fresh breadcrumbs or panko
4 pork loin cutlets, each about 4 to 5 ounces and pounded to 1/4 inch thick
Canola oil or other neutral-tasting oil, for frying
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley
Lemon wedges, for serving

Steps:

  • Heat the oven to 200 degrees while you prepare the three components of the breading. Sift flour into a shallow dish and whisk to combine with 1 teaspoon salt and the pepper. In another shallow dish, lightly beat eggs. In a third shallow dish, whisk to combine breadcrumbs and remaining teaspoon of salt. Dredge one cutlet at a time in the seasoned flour, turning to coat, and shaking off excess. Next dip in the eggs, again making sure to coat completely and to allow the excess to drip back into bowl. Then coat with breadcrumbs, patting firmly so they adhere but being careful not to coat too thickly. Place coated cutlets on piece of parchment paper or a large baking sheet.
  • Heat 1/4 inch of oil in a large skillet over medium heat until it is 350 degrees. Working in batches to avoid crowding pan, cook cutlets until golden brown on the bottom, 1 to 2 minutes. Flip with a flexible thin spatula and fry until the other side is golden brown and cutlets are cooked through, 1 to 2 minutes more, monitoring temperature of oil to maintain 350 degrees. Transfer to a baking sheet lined with a double layer of paper towels and keep warm in the oven.
  • Pour off and discard oil remaining in skillet, then wipe clean with paper towels. Working in batches again if necessary, melt the butter in the same skillet over medium heat until sizzling. Set pan-fried cutlets in the pan to coat one side with butter, then quickly flip to coat the other side.
  • Arrange the cutlets on a platter, sprinkle with chopped parsley and serve with lemon wedges.

SCHWEIN-N-CIDER



Schwein-N-Cider image

Make and share this Schwein-N-Cider recipe from Food.com.

Provided by loof751

Categories     Pork

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 lb boneless pork chop, cubed
1 onion, diced
4 carrots, sliced
1 tablespoon rosemary
1 tablespoon flour
1 cup apple juice
1 (10 ounce) package spaetzle noodles
salt and pepper

Steps:

  • Heat the oil in a skillet. Brown the pork on all sides.
  • Add the onion and cook until tender. Add salt and pepper to taste.
  • Sprinkle the flour over the meat/onions and mix to coat well.
  • Add apple juice, carrots, and rosemary.
  • Cover and simmer on low heat for about 30 minutes, until sauce thickens.
  • Cook spaetzle according to package directions and drain well.
  • Serve meat and sauce over spaetzle.

Nutrition Facts : Calories 185.2, Fat 7.7, SaturatedFat 2.2, Cholesterol 50.6, Sodium 66.9, Carbohydrate 11.3, Fiber 1.6, Sugar 6.7, Protein 17.1

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  • While the cutlets cook, prepare your next skillet-full of cutlets, so they are ready to go. Add more butter & oil as needed. Repeat until all of the cutlets are cooked. The next part only takes a few minutes, so go ahead and turn off your oven. The cutlets will still be warm, and you don’t want them to dry out.


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