Recipes for Auntie

Weiner Schnitzel is a traditional Austrian dish made with thin, breaded pan-fried veal. I know most people associate this deliciousness with Germany, which isn’t wrong…it just originated in the beautiful Austrian. Weiner Schnitzel literally translates to ‘Viennese cutlet’ in German!

Wiener Schnitzel is traditionally served with a Butterhead lettuce salad, potato salad, cucumber salad or buttered parsley potatoes. A slice of lemon and fresh parsley is usually also served with the schnitzel. Spaetzle is also a good side dish, in my opinion (especially if I get Jager-Schnitzel [hunter’s schnitzel], which is really Schnitzel Jaeger-Art.)

According to the National Day Calendar website, “a law in Austria requires this dish to made strictly with veal. Chefs make Wiener Schnitzel by tenderizing a thin slice of veal and then lightly salting and breading it. It is then deep-fried in clarified butter.”

If you still don’t want to try your hand at making this, you could always go to Gerst Haus in Evansville and order it off the menu. They also have a pork variation, if veal isn’t your thing. Schweine-Schnitzel is a tasty alternative (don’t forget to ask about the secret menu item, the Bavarian Pretzel!).

Recipes wanted! Submitted recipes will be accepted at, or you can stop by the Albion office and drop a copy off up front. 


Weiner Schnitzel


1C all-purpose flour

3 tsp kosher salt, divided, plus more for seasoning

2, large eggs

2 TBSP heavy cream

2C plain dried breadcrumbs, fine

1/2-lb. veal scaloppine or eye round, cut across the grain into 4 equal pieces

Freshly ground black pepper

2C vegetable oil

3 TBSP unsalted butter

1, lemon, cut into 4 wedges

Curly parsley or lettuce


A deep-fry thermometer


Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 tsp salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 tsp salt in a third wide shallow bowl. Pound veal slices between sheets of plastic wrap to 1/8-in. to 1/16-in. thickness, being careful not to tear. Season lightly with salt and pepper.

Prop a deep-fry thermometer in a large deep skillet; pour in oil so that bulb is submerged. Heat oil over medium heat to 350 degrees. Add butter to skillet and adjust heat to maintain 350 degrees.

Dredge two veal slices in flour mixture; shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in breadcrumbs, pressing to adhere; shake off excess. Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about one minute. Turn and cook until browned, about one minute longer. Transfer to paper towel-lined sheet. Repeat with remaining veal slices.

Divide veal among plates. Garnish with lemon wedges and parsley or lettuce.

***Recipe courtesy of Kurt Gutenbrunner, for Epicurious website.*** 




1, pork loin roast

1C + 1-1/2 TBSP flour, divided

3, eggs

2C dry bread crumbs (5 bread slices worth)

salt and pepper, to taste

Lard, butter or olive oil, as needed

7, slices bacon

1/3C onion, finely diced

1C vegetable broth

1-1/2C half and half

1 tsp thyme

1 TBSP fresh parsley, minced 

Egg noodles (like spaetzle-cooked according to package directions)


To begin, take the pork loin roast and cut it into 1/2-in. thick slices. Place a couple slices in a gallon sized zip-lock bag (or wrap in plastic wrap) and give them a bash with the bottom of a heavy skillet (or use a meat mallet). The cutlets should be about 1/4-in. thick. Repeat that with all of your cutlets.

Now you’ll need three shallow dishes. In one dish, place a cup or so of flour, in the second, beat the three eggs and in the third, you’ll need some dry bread crumbs. My bread crumbs are semi-dry. I took about 5 slices of bread and toasted them. Then let them cool, ripped them in a couple pieces and pulverized them in my food processor. Instant fresh "dry" bread crumbs. You will also need some salt and pepper. Set these all up in an area like a "dipping station." Salt and pepper both sides of a cutlet. Dredge it in the flour. Dip it in the egg. And then coat it with the bread crumbs. I give it a little press so they stick well. Set the cutlet on a plate, and do another.

In a heavy skillet, heat up a tablespoon each of lard (or butter) and olive oil. You want your skillet to be well heated, but not smoking hot. Place however many cutlets will fit comfortably in your skillet. Cook them about three minutes on each side, until beautiful and golden, and place them in a dish to keep warm in your oven. Set your oven to its lowest temperature if it doesn’t have a "warm" setting.

While the cutlets cook, prepare your next skillet-full of cutlets, so they are ready to go. Add more lard (butter) and oil as needed. Repeat until all of the cutlets are cooked. The next part only takes a few minutes, so go ahead and turn off your oven. The cutlets will still be warm, and you don’t want them to dry out.

Dice up the slices of bacon, and finely dice the onion, if you haven’t already. In the same skillet that you cooked the pork in, sauté the bacon and onion together until the onions are tender and the bacon is just browned. Stir in 1-1/2 TBSP flour. Let that cook a minute over medium heat and get a little bubbly. Whisk in a cup of vegetable broth, half and half, thyme and parsley.

Let that come to a gentle boil, whisking continually. As soon as it begins to boil, it will be a tad thickened, and it is done.

Serve the schnitzel with noodles, topped with your amazing gravy. I used spaetzle, but any egg noodle will do. Enjoy!

***Recipe courtesy of Constance Smith from “Cosmopolitan Cornbread” blog*** 


Oma’s Best Jager Sauce


2 TBSP butter

3, slices bacon, diced

1, onion, diced

1-lb. mushrooms, sliced (chanterelles are a favorite)

1 TBSP tomato paste

2C beef broth (see notes below)

1 TBSP paprika

salt and pepper, to taste

2 TBSP fresh parsley, chopped

2 TBSP cornstarch in 2 TBSP cold water (if needed)

1/4C sour cream or Greek yogurt


In a skillet over medium to medium-high heat, fry the bacon and onion in butter until the onions are translucent and the bacon has rendered its fat. Add mushrooms and fry until tender, about five minutes, stirring constantly. Add tomato paste and the broth. Stir in the paprika. Season with the salt and pepper.

Bring to boil, reduce heat and simmer gently for about five minutes until sauce thickens slightly. If the sauce is too liquid, slowly add just enough of the cornstarch/water mixture until it is the thickness you wish.

Stir in the parsley and the sour cream. Re-season with salt and pepper, if necessary.

Notes: Instead of 2C of beef broth, use 1C water or broth and 1C red OR white wine. Add thyme for seasoning, if desired.

***Recipe courtesy of Oma Gerhild Fulson, from “Quick! German Recipes, Just Like Oma” blog.***


Parsley Potatoes


12, potatoes, boiled (any potato will work; I like new potatoes)


4 TBSP butter

1, bunch of parsley, finely chopped


Peel (if desired), quarter and cook the potatoes in salted water (with the lid on the pot) until soft.  

Meanwhile, tear parsley leaves off the stems and finely chop with a sharp knife.

Depending on the size of the potatoes, remove from the heat after 20-30 minutesand strain with a sieve.

Heat the butter in a pan, add the potatoes and toss in the butter. Add the chopped parsley and toss the potatoes again.

Note: To make Rosterdapfel (fried potatoes), fry the potatoes, without parsley, until golden brown and season with salt and pepper for the perfect side dish. You could then garnish with the parsley.

***Recipe courtesy of Strudel & Schnitzel website.***