Pork Schnitzel With Lingonberry Sauce

During the time we traveled to Germany and Austria we had the opportunity to have the most delicious schnitzel and my fam favorite Austrian-German dish. Schnitzel is usually made with veal. Since it was hard to find veal in Taiwan . I substituted pork, though plenty of oil is still necessary and this is no health food. So I cheated a bit with the oven roasted fries, it came out better than expected. What a taste time trip back our travel to the Germany-Austria. It's pretty easy and quick to make, below recipe can be done either with veal or chicken and pork, and serves 4 people. Guten appetit!

Ingredients:

4 pork tenderloin (about 170g each)

flour

breadcrumbs

2 egg, beaten
2 tbsp milk

pinch of salt and pepper

3 large potatoes, peeled and cut into ¼  fries-make serves for 3-4 person

2 large carrots, cut into long section 

1 tsp salt

1 tsp ground pepper

1 tbsp paprika

2 tbsp olive oil

Preparation:

1. At first, in a large bowl toss carrot and potatoes sticks with olive oil, salt, pepper and paprika. Spread out carrot and potatoes sticks on a parchment paper baking sheet. Bake at 220°C for 30 minutes or until browned, soft but crisp.

2. Place pork tenderloin between layers of plastic wrapper, use a meat hammer to flatten the pork cutlets to into ¼ inch thickness.

3. In a 3 separate plates. Combine the flour, seasoned salt and pepper. Coat pork tenderloin with flour.

4. Then second plate, combine egg and milk, then whisked and dip in egg mixture.

5. Then coat with a layer of bread crumbs.

6. In a skillet, heat around 1½ to 2 inch deep oil. Gently slide the cutlets and fry until fully done and golden brown on both sides.

7. Transfer to platter with wire rack to drained out the excess oil and keep warm. Serve the cutlets while still hot with the roasted oven fries,  lingonberry sauce, tartar sauce or ketchup may also serve as a dip and lemon slices if you like.

Home-Baked Apple Strudel

I got into this obsessive desire to try making apple strudel or apfelstrudel, after my journey in Austria. Apfelstrudel is a very sinfully delicious dessert that I encountered first in Salzburg. Since then I'm browsing through the net and study it. I made a apfelstrudel and cooked perfectly based on the recipe pointed out to me. And its so easy to make, you don't have to be a professional chef to cooked this sweet pastry if you have passion on cooking.

Ingredients:
Filling
5 medium size apples
150 grams granulated sugar
3 tbsp rum
150 grams raisins
1/8 tsp. ground cinnamon
2 tbsp lemons (juice and peel)

Pastry
250g plain flour
pinch of salt
225g unsalted butter
1/4 cup lukewarm water

Buttered breadcrumbs
200g unsalted butter
200g bread crumbs
Methods:

 

1. Knead flour, salt, butter and water into a medium-firm dough. Divide into 2 round loaves. Brush each loaf with melted butter and let sit for 1 hour. 

2. Peel, core and slice apples. Mix in granulated sugar, raisins, grated lemon peel, lemon juice, rum, cinnamon; set aside.

3. Preheat oven to 200 degrees celsius, roast butter and bread crumbs until golden brown.

4. Place the dough and laid with clean white cloth, roll the dough with a rolling pin, then stretch rolled dough on a strudel sheet with the backs of your hands.

5. Arrange roasted buttered breadcrumbs and apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit melted butter.

6. Place strudel on a baking sheet and brush with melted butter onto top of pastry. Bake strudel for 60 minutes in a 200 to 220 degrees celsius until golden brown. Cool and sprinkle with caster sugar, sliced and serve with whipped cream and vanilla ice cream.

Home-Baked Salzburger Nockerln With Cherry Sauce

The famous and delicious Austrian dessert. It's rich, indulgent and utterly delicious., We can't have this in any restaurant here except if we will dine in Taipei. I was inspired the cultures and the foods in Austria, and eager to learned how to baked this fluffy and airy sweetened egg mixture. And that brings back our good memories during our stayed in Salzburg. I find out it's quick and easy to make so we can have Salzburger nockerln all the time in any sauce and flavor we may desire.

Cherry Sauce:
1 can cherry topping
1/2 cup lemon juice
3-4 tablespoons granulated sugar
1/2 cup warm water
1/4 teaspoon of salt to bring extra  flavor
In a medium saucepan, mixed all the ingredients and bring to a boil and simmer and cook for minutes. Remove from heat and allow to cool and chill until ready to use.

For the Salzburger Norckelrn:
4 slices of small butter
4 tablespoon cranberries jam
9 egg whites
1/cup of bourbon vanilla sugar
some dropped of lemon zest
4-5 egg yolks
1/4 granulated sugar
1/2 cake flour
Preheat the oven to 220 C, place oval au gratin dishes  or lasagna pan with butter and 4 teaspoon of jam. Let it melt in the oven for few minute.

Combine the egg whites,lemon zest and vanilla sugar in a mixer bowl. Beat with an electric mixer in steady stream until stiff peaks form.

 Stir the egg yolk, flour, some salt and sugar mixture to blend.

Use spatula and gently fold the egg yolks mixture into the meringue until well blended. Spoonful and place on gratin dish over the butter and jam.

And bake for 8-10 minutes or until puffed and golden like a souffle. Remove from the oven and sprinkle of icing sugar on top surface.

Serve immediately and drizzle with extra cherry sauce, this is good with vanilla sauce or warm melted chocolate sauce. If any suggestion for the right cooking instruction and I would appreciate that much.