Traditional German Recipes

Wiener Schnitzel

Veal steaks or fillets
Eggs
2 tablespoons milk
1/2 cup flour
2/3 cup breadcrumbs
8 tablespoons butter
1/2 cup vegetable oil

Pound veal steaks lightly until 1/4" thick. In a bowl, mix

eggs with milk. Salt and pepper the steaks. Dip them in

flour both sides), then finish with coating of breadcrumbs,

covering both sides of schnitzel well. In a large frying pan,

melt butter and vegetable oil until the butter becomes

foamy. Place schnitzels in frying pan and sauté, moving

to be sure they brown evenly. When schnitzels are golden

brown on both sides, take out and place on paper towel

to remove excess fat. Serve immediately.

Spatzle (Tiny Dumplings)

3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
3 eggs
1 cup milk
Butter

In a large mixing bowl, combine flour, salt and nutmeg.

Break eggs into flour mixture and mix with a fork, then

slowly pour in milk, stirring constantly with a wooden

spoon. In a large saucepan bring 2 quarts of water , with

a pinch of salt, to a boil. If you do not have a spatzle cutter,

place a colander with very large holes over the pot of water

and with a spoon press dough through the colander directly

into the boiling water. Stir to keep the spatzle from sticking

together. Cook about 5-8 minutes, or until tender. Toss with

butter and serve.