Eat Like a Princess - Snow White - Schnitzel with Bratkartoffeln, Nudel Gratin, and Oven Roasted Asparagus

I’ve been on a bit of a breaded meat kick lately. We recently made pork tonkatsu which is a Japanese dish where pork cutlets are pounded to tenderize and coated in Panko breadcrumbs and fried. I used my air fryer to make them a little bit more healthy and they turned out great! Smothered in a mildly spicy, curry-like tonkatsu sauce over rice these were a filling and flavorful meal.  Tonkastsu was a great way to change up our dinner menu rotation.

Breaded meat cutlets can be found on many countries’ “best of” foods list. The most famous of them is probably schnitzel from Germany. It comes in a variety of meat options including pork, veal, and chicken. Each has its own unique name. They can also be topped with a variety of sauces or gravies. Schnitzel is a perfect food for Snow White. It is also served in Epcot at the Biergarten in the Germany Pavilion. For sides I made bartkartoffeln, fried potatoes with onion, and roasted asparagus.

Recipes for schnitzel are pretty easy - dredge pounded/tenderized meat in flour, then egg, then breadcrumbs and fry immediately in oil. A brown gravy with mushrooms is a good compliment to schnitzel and Germans refer to it as hunter's gravy. My in-laws foraged for mushroom a few months back so we had oil marinated mushrooms perfect for the job. 

Tip: if you have thick cut pork chops hanging out in the fridge, filet them in half and bingo you’ve got thin cut pork chops perfect for breading for a multitude of meals. Pair with gravy for a German style, tonkasu sauce and rice for a Japanese meal, or tomato gravy/sauce and noodles for Italian-style! Pork chops are easy to come by in your average grocery store. Veal on the other hand is nearly impossible. 
Since we just had pork tonkatsu earlier in the week I decided to blow the grocery budget on veal cutlets. Finding veal meant I would embark on a journey to find a butcher... there is not a butcher in our neighborhood. To procure my veal (which technically makes this Austrian Schnitzel if anyone is being picky) I had to make quite the trek across town. Once I got to my destination I was really excited to find Tony’s Meat Market in Centennial, CO! 


Not only did they have an amazing selection of meats (and the veal cutlets I desperately searched for at $25.99/lb!) but a fish, cold cuts, deli, and bakery counter! I loaded up on some broccoli slaw and egg salad for lunch in addition to my meat counter find. I may have found the most amazing mini beignets with salted caramel in there... 🤫 But that's our little secret, okay?





If you're familiar with foods at the German Pavilion you will know of the legendary Nudel Gratin. I also served a side of this to my husband with his weiner schnitzel and bratkartoffeln. He may also have snuck a beer in there... he might have been dreaming of a World Showcase Vacation.

Schnitzel with Bratkartoffeln, Nudel Gratin, and Oven Roasted Asparagus

Schnitzel

Ingredients

  • 4 thin cut pork chops or veal cutlets
  • salt and freshly ground black pepper
  • 1/2 cup all-purpose flour combined with 1 teaspoon salt
  • 1 large eggs, lightly beaten
  • 1 cup plain breadcrumbs
  • Oil for frying

Instructions

  1. 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. If using cutlets no need to pound. Lightly season both sides with salt and freshly ground black pepper.
  2. Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Using one hand dip meat in the flour and the eggs, change hands and dip the breadcrumbs, coating both sides and all edges at each stage. 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.
  3. Heat oil in a Dutch oven with a thermometer to 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.
  4. Fry the Schnitzel for about 2 minutes on both sides (1.5 min per side for veal cutlets) until a deep golden brown. Transfer briefly to a plate lined with paper towels.
  5. Serve immediately. 

Hunter’s Gravy

Ingredients

  • 1 tbs butter
  • 1 yellow onion ,finely chopped
  • 1 clove garlic, minced
  • 8 ounces fresh mushrooms, cleaned and sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup strong beef broth
  • 1 teaspoons balsamic vinegar
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon freshly ground black pepper

Instructions

  1. Melt the butter in a small or medium sauce pan over medium heat and fry the onions until beginning to brown.  Add the garlic and cook another minute.
  2. Add the mushrooms and cook 5-7 minutes or until golden and the liquid from the mushrooms has evaporated.
  3. Add the additional butter and melt.  Add the flour, stir to combine and cook for about 2 minutes, stirring continually to prevent mixture from sticking to bottom of pot. 
  4. Add the beef broth, vinegar, thyme, and pepper.  Stir continually until the gravy is thickened.  Cover and simmer on low, stirring occasionally, for 5-10 minutes.  Add salt and pepper to taste.  If the gravy is too thick add a little more water. 

Fried Bratkartoffeln (Potatoes with Onion)

  • 1 lb potatoes, cooked, peeled and chopped 
  • 2 TBS butter1/2 onion, diced
  •  salt, pepper
  • Scallions, finely sliced

Instructions

  1. In a large skillet, heat butter on medium. Add potatoes. 
  2. Fry for about 5 minutes before turning to allow potato slices to brown. Turn, adding onions and continuing to gently turn as needed. Add more butter, if needed.
  3. After potatoes are browned, season with salt and freshly ground pepper. 
  4. Plate and garnish with scallions.

Roasted Asparagus

Ingredients

  • 1 lb of asparagus 
  • 1 tbs olive oil
  • 1 lemon
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees F. Cover baking sheet with foil or parchment. 
  2. Arrange asparagus in an even layer. Drizzle with oil, season with salt and pepper. Zest half a lemon over top. For additional lemon flavor slice lemon and lay on top of seasoned asparagus. 
  3. Roast for 20 min until tops of asparagus are golden  brown and crisp. 
This meal really hits the spot. Golden fried potatoes. Savory meat and gravy. Zesty asparagus. My hubby agreed you couldn’t go wrong! Snow White approved. Give this a try and let me know how the cooking times worked in your kitchen... I've been frying a lot of things lately and I'm getting more comfortable with it. How about you? Comment below!

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