Best 2 German Style Breaded Cutlets With Swiss Cheese Recipes
In the culinary world, few dishes can match the sheer indulgence and comforting appeal of breaded cutlets. Originating from Germany, these delectable morsels of meat, coated in a crispy breadcrumb crust and oozing with melted cheese, have captured the hearts of food enthusiasts worldwide. Prepare to embark on a gastronomic journey as we delve into a collection of tantalizing German-style breaded cutlets recipes, each promising a unique symphony of flavors and textures.
From the classic Schnitzel to the innovative Cordon Bleu, these recipes showcase the versatility and boundless creativity of this culinary masterpiece. Whether you prefer the traditional pork cutlet or adventurous variations like chicken or veal, you'll find a recipe tailored to your palate. Each cutlet is meticulously pounded thin, ensuring tenderness and even cooking, before being adorned with a golden-brown breadcrumb coating. The crowning glory lies within the molten heart of melted Swiss cheese, adding a rich, gooey dimension that elevates the dish to new heights.
Accompanying these delectable cutlets is an array of tantalizing sauces, each adding its own distinct layer of flavor. From the tangy caper sauce to the creamy mushroom sauce, these sauces elevate the cutlets, transforming them into a culinary masterpiece. Dive into the heart of German cuisine as you explore this curated selection of breaded cutlet recipes. Prepare to indulge in a symphony of flavors and textures that will leave you craving for more.
GERMAN STYLE BREADED CUTLETS WITH SWISS CHEESE
This is a version of German style cutlets I have been making for years. It is somewhat loosely based on a similar recipe for veal cutlets I found in Luchows German Cookbook years ago. If you prefer veal, by all means use veal in place of the chicken,but I always use chicken.
Provided by HeatherFeather
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
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.
WIENERSCHNITZEL
This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!
Provided by Loves2CookinMN
Categories World Cuisine Recipes European German
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
- In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
- Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.
Nutrition Facts : Calories 514.5 calories, Carbohydrate 33.7 g, Cholesterol 229.6 mg, Fat 29.1 g, Fiber 2.4 g, Protein 29.1 g, SaturatedFat 15.5 g, Sodium 781.7 mg, Sugar 2.4 g
Tips:
- Use high-quality ingredients. The better the quality of your ingredients, the better your schnitzel will be. Look for fresh, organic meat and high-quality bread crumbs.
- Make sure your schnitzel is pounded thin. This will help it cook evenly and make it more tender.
- Don't overcrowd the pan. If you overcrowd the pan, the schnitzel will not cook evenly and will become soggy.
- Cook the schnitzel over medium heat. This will help it cook through without burning.
- Serve the schnitzel immediately. Schnitzel is best served hot out of the pan, with your favorite sides.
Conclusion:
German-style breaded cutlets with Swiss cheese are a delicious and easy-to-make dish that is perfect for any occasion. With a few simple tips, you can make sure your schnitzel is cooked to perfection and enjoyed by all. So next time you're looking for a hearty and satisfying meal, give this recipe a try!
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