Wienerschnitzel {Oktoberfest Inspired}

Less than 50 miles North of us, nestled in the Blue Ridge Mountains, on the Chattahoochee River, sits Helen, Georgia….a re-creation of a Bavarian alpine village complete with cobblestone streets, hundreds of specialty shops, and all the beer and brats you could eat.  Each year during the months of September and October, Helen hosts the longest running Oktoberfest in the United States.  In honor of Oktoberfest we’re making our favorite German recipes:  Wienerschnitzel, Spaetzle, and Sweet and Sour Red Cabbage.

Wienerschnitzel is thinly pounded meat, traditionally veal, that is breaded, fried and served with sliced lemon.  It is mild and tender with very simple yet delicious flavors.

Place veal cutlets (can substitute pork or chicken) between two sheets of plastic wrap and pound to an even 1/4″ thickness.  Prepare three bowls for the breading process; one for flour, one for eggs, and one for breadcrumbs.  Heat 2 cups of canola or peanut oil to 375 degrees, then add 3 Tbl. butter and bring back up to 375 degree temp.  Dredge pounded veal in flour, then dip in egg wash, and coat with breadcrumbs.  Do not press crumbs into veal.  You want the crust to puff up during cooking.  Cook in oil until nicely browned, turning once.  Remove to paper towels to drain.  Serve with lemon slices and parsley garnish.

Other recipes you might enjoy:

Shepherd’s Pie – A Classic Comfort Food New England Boiled Dinner {Corned Beef & Cabbage} Red Flannel Hash {Sunday Brunch} The Classic Reuben Sandwich {with Homemade Russian Dressing}