Ingredients with Measurements:
- 4 pork schnitzels (about 4 oz each)
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/4 cup Schierker Feuerstein liqueur
- 1/4 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
Special equipment needed:
- Frying pan
- Mixing bowls
- Whisk
- Tongs
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Season the pork schnitzels with salt and pepper.
3. Place the flour in a shallow dish, the beaten eggs in another shallow dish, and the breadcrumbs in a third shallow dish.
4. Dredge each schnitzel in the flour, then dip in the beaten eggs, and finally coat with the breadcrumbs.
5. Heat the butter in a frying pan over medium heat.
6. Fry the schnitzels for about 2-3 minutes on each side, until golden brown.
7. Transfer the schnitzels to a baking dish and bake in the preheated oven for 10-15 minutes, until cooked through.
8. In the meantime, prepare the Schierker Feuerstein sauce. In a small saucepan, heat the Schierker Feuerstein liqueur and heavy cream over medium heat, stirring constantly, until the sauce thickens.
9. Serve the schnitzels with the Schierker Feuerstein sauce drizzled over the top.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Frying pan: medium heat
Oven: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 40g
Protein: 25g
Substitutions for ingredients:
- Pork schnitzels can be substituted with chicken schnitzels or veal schnitzels.
- All-purpose flour can be substituted with gluten-free flour.
- Schierker Feuerstein liqueur can be substituted with any other herbal liqueur.
Variations:
- Add a tablespoon of mustard to the beaten eggs for extra flavor.
- Use panko breadcrumbs instead of regular breadcrumbs for a crunchier texture.
- Add chopped herbs, such as parsley or thyme, to the Schierker Feuerstein sauce for extra freshness.
Tips and tricks:
- Make sure the schnitzels are evenly coated with flour, egg, and breadcrumbs for a crispy crust.
- Use tongs to handle the schnitzels during frying to avoid burning your fingers.
- Let the schnitzels rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover schnitzels can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the schnitzels, preheat the oven to 350°F and bake for 10-15 minutes, until heated through.
Presentation ideas:
Serve the schnitzels on a platter with the Schierker Feuerstein sauce drizzled over the top. Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
- German potato salad
- Roasted vegetables, such as carrots or Brussels sprouts
- Sauerkraut
Suggested side dishes:
- Mashed potatoes
- Spaetzle
- Red cabbage
Troubleshooting advice:
- If the schnitzels are not crispy enough, increase the heat of the frying pan and fry for a few more minutes on each side.
- If the Schierker Feuerstein sauce is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Make sure the pork schnitzels are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Wash your hands and all surfaces that come into contact with raw meat to avoid cross-contamination.
Food history:
Schierker Feuerstein is a herbal liqueur from the Harz Mountains in Germany. It is made with 56 different herbs and spices and has a unique flavor that is both sweet and spicy.
Flavor profiles:
The Schierker Feuerstein Schnitzel has a crispy crust and tender pork inside. The Schierker Feuerstein sauce adds a sweet and spicy flavor to the dish.
Serving suggestions:
Serve the Schierker Feuerstein Schnitzel with a cold beer or a glass of Riesling wine.
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Region: German