Different Scnnitzel Recipes?

Question

I used to eat at a German restraunt that had about 30 different types of schnitzel (example 4 cheese schnitzel, spinich schnitzel, jaeger schnitzel... etc). Does anybody know of a website where I can find these different recipes for the different types of sauces to put on schnitzel?

Answer 1

Just type schnitzel recipes into your browser and you'll get lots of different sites with good recipes.

Answer 2

try this

http://www.recipezaar.com/255677

http://www.recipezaar.com/84819

http://www.cdkitchen.com/recipes/reviews...

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Answer 3

i'd suggest any site with sauces sutible for beef/veal and /or pork !

Answer 4

Scnitzel in general isnt served with a sauce..but in America we seem to not like dry fried schnitzel's...my favorite sauce i use is 1/2 cup cream..a tbsp dijon mustard and a tsp capers..mix together and warm thru till hot and pour over your schnitzel...it's quite tasty!!!!

Answer 5

I think you need to find each individual Schnitzel recipe.

Here are 2, Jäger Schnitzel and Zigeuner Schnitzel

Jäger Schnitzel

20 ounces beef or veal or venison leg, tri tip or shoulder, cut into 1/2-inch

Salt and pepper

Flour, for dredging

3 ounces olive oil

1/2 cup chopped onion

1/4 cup chopped carrot

1/4 cup chopped celery

Bouquet garni (thyme, bay leaf, parsley)

2 cups red wine

1 cup veal stock

1 ounce butter

2 ounces thick cut bacon, diced

6 ounces pearl onions, boiled

2 cups  mushrooms

2 tablespoons minced parsley leaves

Season the meat with salt and pepper, dip the pieces in the flour, and shake off excess.

In a heavy saute pan, heat 2 ounces of olive oil over high heat. Sear both sides of the meat until golden. Remove meat and set aside.

Add the onion, carrot, celery, and bouquet garni. Saute for 1 minute. Deglaze with wine and continue to cook until reduced by half. Add 3/4-cup of the stock and return meat to pan, lower to a simmer, and cook until meat is tender. Transfer meat to a plate and keep warm. Strain sauce. Reserve.

In another saute pan, heat the remaining 1 ounce oil and butter. Saute the bacon until golden. Add the pearl onions and mushrooms and continue to saute until golden. Add to the sauce. Place the meat back into the sauce and simmer for 5 minutes.

To serve pour the sauce with mushrooms and bacon on top. Sprinkle with minced parsley.

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Here is the sauce for the Zigeuner Schnitzel (Gypsy)

1 medium onion, slice thinly

1  red bell pepper, slice thinly

4-5 large mushrooms, sliced then halved if too large

1 1/2 cups water, plus

1  chicken bouillon cube

1 tablespoon cornstarch

salt and pepper

sweet paprika

chili powder or  use a cajun seasoning

After you cook the Schnitzel  add the onion, and peppers to the drippings and saute a few min.

Add the mushrooms, water, bouillon and you will bring this mixture to a boil.

In a small dish combine your cornstarch and about a tblsp.

of cold water and make a paste.

Add this to the pan and stir to make a sauce.

Stir constantly until your sauce is thickened.

Season with Salt, Pepper, Paprika, and Chili Powder, or Cajun Seasoning to taste.

You could also add  a little  wine  to give it a nice flavor.

Answer 6

I do not know of such a site, but as someone who is familiar with various sauces, I can suggest a few things.

When I make schnitzel myself, I use lemon over the top- lots of lemon. You can easily make a sauce of butter and lemon to drizzle over the top.

Bechamel would probably be suitable. It's more simply referred to as "white sauce." It's a lot like Alfredo.

I think a Hollandaise sauce would also be delicious over schnitzel, although it's trickier to make. You'll want a double-boiler, egg yolks, butter and lemon. You're basically making a tempered emulsion out of the eggs and butter.

I am not familiar with Jaeger schnitzel. Sorry.