It is coincidental that I made Schnitzel and Spaetzel in October, but it stands to reason to label this as an Oktoberfest meal that you can pair with a good, German beer. I'd been craving it for quite some time but never really thought about actually making it. The idea actually only popped up as I worked on my collaboration project, seeing as I had a bunch of lemons leftover and Bruce had picked up a bunch of pork loin in a nice sale.
The last time I even ate Schnitzel was LCB100 in Culinary School (Very first cooking class in culinary school, or rather, the introductory course.) I don't quite remember which of the three meats we were told to use, though I am sure it was not veal, but I remembered that it really wasn't that hard to make that part of the dish. Instead of the dumplings, we made sauerkraut, which I do remember was better than the jarred junk by far.
I had never made the spaetzel before... not from scratch anyhow, so I was more into making that than the Schnitzel for this post, but it would be remiss of me not to give you the recipe for both, right? If I had remembered how to do the kraut and had the cabbage to do so, that would definitely have been added and this post would have been a threefer!
What I absolutely love about schnitzel is that it is part of my heritage; I do have a good chunk of German running through my bloodline. I do like to touch into the things that are associated with different parts of my blood so that I can share the diversity with you all. The other things that I love about it is that it is comforting to eat, and that it is interactive. Make the meal, serve it, let folks squeeze their own lemon onto the finished product and enjoy it with them.
It's a delightful treat to make every now and then and so easy to make. The spaetzel is fun to make, though it is sticky and messy, yet totally worth it in the end when you taste it. The hardest part is getting the dough made, and that isn't even hard either.
Both of the foods in question are fast to cook and truly simple to make that it will be done before you know it (depending on how many batches of each that you make.) Fair warning, also, this is not a diet food, it is meant to be treated as an occasional thing just like any other fried delight.
The Schnitzel Recipe
Eat, Drink, and be Merry!
I served mine with green beans too, but that was the vegetable on hand. It's like I stated, it can be served with kraut, and it is paired well with a German stout. This month is a great month for such a meal, but don't wait for Oktoberfest to come for you to make this dish because you can make it whenever you want. That is the greatest beauty of running your own kitchen! And please, please, please don't forget the squeeze of lemon. It is what makes it pop, it brightens the flavor!
I absolutely adore the simplicity of each part of the meal. The buttery flavor of the dumplings after they are sautéed? Yes, yes, all the yes. I promise you that it might look daunting, but it really is super easy once you have everything ready to cook! It is also quite worth the effort.
I hope that this brings you as much joy as it did me, and I hope that you enjoy the recipes.
I don't know where to begin with this blog post, as I am opening up a little on some things.
First of all, I am sorry that my posting can sometimes be sporadic, but I have some tough health issues happening. I am constantly battling with my stomach. You see all this awesome, and sometimes not so awesome, food that I make, and I can't always eat it because I am sick to my stomach. It's a bummer, but I am okay. At least I get to taste it!
Right now, I am waiting on results from a biopsy done to my gut when they found inflammation again. Signs are pointing to an inflammatory disease, which means that I will have to specialize in a completely different diet and my recipes are subject to big changes in the future. Until I know anything, I eat what I want in moderation (mostly) and in the meantime, I will post regular recipes.
I bring this up because I am thinking this means a new format for some of my recipes... Do I do two recipes, a regular one and then the specialized one like I was doing before? I don't know yet. Hopefully, I will know what is going on before too long so I can have a plan of action.
I also want to bring up that I have done several recipes in the last few weeks to try and get ahead, but I did get really ill in the last few weeks, hence me not posting. I am going to go ahead with the one freshest on my pallet.
Thank you for your support and understanding!
Chicken Fried Steak!!
This is another one of those non diet foods, you're forewarned!
I have avoided the making of chicken fried steak like the plague for the longest time. The first time I ate it, it was disgusting... There was a certain flavor to it that I found rather gross that I couldn't put my finger on. Add to that, I still had a diversion to gravy at the time. I don't remember quite how this happened, but if memory does serve me right? Well, I think my mom bought already breaded cubed steak to fry up one time for chicken fried steak, and there was a certain sour taste to it.
If I had to pin point this flavor after looking through different recipes for this food, it would probably be buttermilk. I am almost 99% positive that this is what it was! Half of the recipes that I saw had buttermilk in them, which makes sense because fried chicken sometimes has buttermilk in it that works well with chicken but I don't think it does for beef. I could be wrong, but I wasn't about to use it.
So yeah, I made it, and I dubiously tried a tiny little piece off the end of one fillet, curling my lips defiantly in the process of bringing the food to my pie hole... Then I gingerly took the piece in, chewed, and to my delight, it was delicious. I decided to plate stuff before I could devour the rest of my portion, leaving nothing to be pictured.
My husband was quite please that I made this meal, too, and he gave me a kiss for doing it because he knew that I was kind of on the fence about making it... But I owe it to you, my readers, and myself, to revisit my old foes so that I can make recipes about them. And yes, this recipe is based on ones from around the internet, but I didn't stick to them, I took liberties and it worked.
I hope you all enjoy the recipe as much as I did, but I will probably not be eating this very much at all because, well... Obvious reasons. That is not to say I am telling people not to eat this stuff, so much as to eat it in moderation!
A little history lesson, it is believed that chicken fried steak came from German influence back in the mid 1800's, I can concur that it is much like wienerschnitzel! It did remind me of that, something I had the pleasure of trying in culinary school.
The batter is nice and crispy, there was no sour taste to the steak. Overall, I enjoyed this recipe and I promised my husband that I would make it again.
The Eccentric Foodie
Cooking bacon in the oven is the easiest way.
These are various recipes that either I created, or I found and adjusted to what I thought would be awesome or even healthier.