Bavarian Wiener Supper Recipes

WIENERSCHNITZEL

This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!

Provided by Loves2CookinMN

Categories World Cuisine Recipes European German

Time 1h30m

Yield 4

Number Of Ingredients 12

Wienerschnitzel image

Steps:

Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

Nutrition Facts : Calories 514.5 calories, Carbohydrate 33.7 g, Cholesterol 229.6 mg, Fat 29.1 g, Fiber 2.4 g, Protein 29.1 g, SaturatedFat 15.5 g, Sodium 781.7 mg, Sugar 2.4 g

Ingredients

1 ½ pounds veal cutlets
½ cup all-purpose flour
3 tablespoons grated Parmesan cheese
2 eggs
1 teaspoon minced parsley
½ teaspoon salt
¼ teaspoon pepper
1 pinch ground nutmeg
2 tablespoons milk
1 cup dry bread crumbs
6 tablespoons butter
4 slices lemon

WIENER SCHNITZEL

Translation of the name: 'Wiener' this word comes from the word 'Wien', which is the Austrian city called Vienna. 'Schnitzel' means basically meat in a crust. I'm German and hope you can understand my English description. Serve the schnitzels with salad, ketchup and French fries.

Provided by Carolin

Categories World Cuisine Recipes European Austrian

Time 35m

Yield 8

Number Of Ingredients 7

Wiener Schnitzel image

Steps:

Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

Nutrition Facts : Calories 434.6 calories, Carbohydrate 51 g, Cholesterol 168.7 mg, Fat 12.4 g, Fiber 2.9 g, Protein 27.4 g, SaturatedFat 3.5 g, Sodium 479.1 mg, Sugar 3.6 g

Ingredients

2 pounds veal
1 cup all-purpose flour
4 eggs
1 tablespoon vegetable oil
salt and pepper to taste
4 cups bread crumbs
⅛ cup oil for frying

BAVARIAN WIENER SUPPER

This great family meal also goes over well at potluck suppers. This dish is always scraped clean and I'm asked for the recipe, which my daughter received from a friend.-Helen Kendig, Lawrenceburg, Kentucky

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 9

Bavarian Wiener Supper image

Steps:

In a large bowl, combine soup and mayonnaise. In another large bowl, combine the sauerkraut, hot dogs, caraway seeds and half of the soup mixture. Spread into a greased shallow 2-qt. baking dish., In a large bowl, combine potatoes and remaining soup mixture. Spoon over sauerkraut mixture. , Combine the bread crumbs, butter and paprika; sprinkle over potatoes. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

Nutrition Facts : Calories 411 calories, Fat 32g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 1324mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.

Ingredients

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup mayonnaise
1 jar (16 ounces) sauerkraut, rinsed and well drained
1 package (1 pound) hot dogs, halved lengthwise and cut into bite-size pieces
1 teaspoon caraway seeds
4 cups cubed cooked potatoes
1/4 cup soft bread crumbs
1 tablespoon butter, melted
1/4 teaspoon paprika

WIENER SCHNITZEL

You may chill the veal for 30 minutes after coating it if desired, making the recipe more convenient while preparing other foods. -Emma West, Leoma, Tennessee

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Wiener Schnitzel image

Steps:

Sprinkle veal with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat veal with flour, then dip in eggs and coat with crumbs., In a large skillet over medium heat, cook veal in butter for 2-3 minutes on each side or until no longer pink. Serve with lemon.

Nutrition Facts : Calories 453 calories, Fat 26g fat (12g saturated fat), Cholesterol 209mg cholesterol, Sodium 757mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.

Ingredients

4 veal cutlets (4 ounces each)
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 cup all-purpose flour
2 eggs, lightly beaten
3/4 cup dry bread crumbs
1/4 cup butter
4 lemon slices

WEINERS BAVARIAN

I DON'T KNOW HOW LONG I'VE HAD THIS RECIPE, SEEMS LIKE FOREVER...I GOT IT AT A LOCAL GROCERY STORE, YEARS AGO... I DON'T PARTICULARILY CARE FOR SAUERKRAUT, BUT THIS RECIPE IS VERY GOOD...

Provided by Loretta Jasper

Categories Other Main Dishes

Time 35m

Number Of Ingredients 8

WEINERS BAVARIAN image

Steps:

1. MELT BUTTER IN A LARGE, DEEP FRY PAN...ADD ONION AND SAUTE OVER LOW HEAT TILL TRANSLUCENT...STIR IN REMAINING INGREDIENTS, COVER AND COOK OVER MEDIUM HEAT FOR 10 - 20 MINUTES...STIR OCCASIONALLY. THIS MAKES 6 SERVINGS...
2. I USUALLY SERVE THIS OVER MASHED POTATOES...THIS IS SO VERY DELICIOUS...

Ingredients

1 lb german brand weiners, cut into fourths
1 lb can or jar of sauerkraut, drained
1/2 tsp caraway seeds
1 small onion, chopped
3 oz white wine
2 Tbsp ,brown sugar, firmly packed
2 Tbsp butter
salt and pepper to taste

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Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it.
Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.

Bavarian Wiener Supper Recipes

WIENERSCHNITZEL

This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!

WIENER SCHNITZEL

Translation of the name: 'Wiener' this word comes from the word 'Wien', which is the Austrian city called Vienna. 'Schnitzel' means basically meat in a crust. I'm German and hope you can understand my English description. Serve the schnitzels with salad, ketchup and French fries.

BAVARIAN WIENER SUPPER

This great family meal also goes over well at potluck suppers. This dish is always scraped clean and I'm asked for the recipe, which my daughter received from a friend.-Helen Kendig, Lawrenceburg, Kentucky

WIENER SCHNITZEL

You may chill the veal for 30 minutes after coating it if desired, making the recipe more convenient while preparing other foods. -Emma West, Leoma, Tennessee

WEINERS BAVARIAN

I DON'T KNOW HOW LONG I'VE HAD THIS RECIPE, SEEMS LIKE FOREVER...I GOT IT AT A LOCAL GROCERY STORE, YEARS AGO... I DON'T PARTICULARILY CARE FOR SAUERKRAUT, BUT THIS RECIPE IS VERY GOOD...

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