September 13th is Grandparent's Day. I will assume that many of you were not even aware of this day of honor. I realize this day is not as big as Mother's Day or Valentine's Day in the card buying, gift giving realm of business and life. The all consuming media that bombards us every hour and minute of the day may not have mentioned this fact at all in the past few days.

This saddens and worries me. Somehow I sense our fast paced, hectic culture of today does not honor age and wisdom as we used to back in the day. You always hear the younger demographics of the 20-45 age group being touted as the end all be all for marketing, sales, ratings, and anything else having to do with commerce. That is the prized, favored demographic. Old age does not seem to be prized as it once was. I hope I am wrong on that. Living to an old age is no easy trick. Once you have accomplished that feat, you definitely have knowledge and cache in abundance to share. 

Neither my wife nor I grew up with grandparents. My grandparents were in Germany and my wife had hers in Cuba. I know it made a difference in our lives especially as we were growing up. We missed out on the wisdom, caring, and nurturing that most grandparents provide. That absence surely left a void in our lives. However, I can say I have one distinct memory of my grandmother Oma Schmid that stays with me always. I was fortunate to have travelled to Germany two or three times during summer school vacation. I did not know the language and Oma did not know English. Communication was difficult. Food was the one remedy that always seemed to bring us together. Oma was a wonderful cook and baker. She made this one special recipe that I requested over and over. I would like to share this will all our Foodcreate members and with grandparents all over the world. You are special, unique and important. Thank you for your contributions!

Breaded Veal Cutlets (Hanau Wienerschnitzel)

1 pound veal scallops, pounded very thin as for scaloppini

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/3 cup unsifted all-purpose flour

3 extra-large eggs, lightly beaten

1 cup fine dry white bread crumbs

3 tablespoons clarified butter

3 tablespoons peanut or other vegetable oil

1 large onion, thinly sliced

1. Preheat the oven to 275*F. halve any scallops that are large, sprinkle both sides of each piece with the salt and pepper, and let stand at room temperature for 10 to 15 minutes.

2. Place the flour on a piece of wax paper, the eggs in a pie plate, and the crumbs in a second pie plate. Line the three up on a counter near the stove so that you don’t waste time breading and blowing the veal scallops.

3. heat the clarified butter and oil in a heavy 12-inch skillet over moderately high heat about 2 minutes, or until a cube of bread sizzles in it. Brown half the breaded scallops quickly-about 3 minutes to a side. Remove to a shallow pan lined with paper toweling and set, uncovered, in the oven. Brown the remaining scallops the same way. Serve at once with the lemon slices.

Prep tips:

Your schnitzel will be great if the crumb coating is crisp and brown yet doesn’t stick to the meat. Bread the veal scallops just before you cook them, no earlier, because the coating will cling to the meat.

Your pan temperature is critical-have it hot enough to brown the scallops in abut 3 minutes, but not so hot that it blackens the breading or so low that the wiener schnitzel is greasy.  

Makes 4 servings.

Recipe courtesy of:

Anderson, Jean,The New German Cookbook: More Than 230 Contemporary and Traditional Recipes (Hardcover), New York: William Morrow Cookbooks, 1993.

Photo courtesy of the germanfoodguide.com.

Comments

internet savvy

0

 

 

I have read your article, I am very much impressed because you way of explanation quite good and very informative. And one more thing I have got to know that everyone has a different style to write the article, but I must say your article sounds very good.



internet savvy
www.tulleeho.org

Friday 09 March 2012, 15:51

Post Reply

Name *
Email (For verification & Replies)
URL
Code   
ChronoComments by Joomla Professional Solutions

Submit Comment

Cancel

Name *
Email (For verification & Replies)
URL
Code   
ChronoComments by Joomla Professional Solutions

Submit Comment

Show/Hide Comment form