german recipe

Chicken breasts are tenderised, covered in breadcrumbs and fried until golden and crispy to make this tasty German-inspired dish. It's an easy dinner everyone will love

Chicken schnitzel with coleslaw

chicken breasts

flour

egg,

dried breadcrumbs (we used panko)

vegetable oil

white cabbage, shredded

carrot,

spring onions, sliced diagonally

apple,

pot natural yogurt

lemon

tsp English mustard

For the coleslaw, get your child to mix all the ingredients in a large bowl. Season a little and set aside.

Place a layer of cling film on your work surface and pop the chicken fillets on top. Cover with another piece of cling film and, using a rolling pin, ask your child to bash the chicken until it is 2-3mm thick.

Put the flour on a plate and season, then put the egg on another plate. Get your child to dip the chicken in the flour to coat, then into the egg.

Mix together the breadcrumbs and Parmesan in a shallow bowl, then ask your child to toss the chicken in the mixture to completely coat in the crumbs. Put the chicken on a plate and chill in the fridge until ready to eat if you’re not cooking them straight away.

Heat the oil in a large frying pan over a fairly high heat and cook the chicken schnitzels two at a time. Sizzle them for 2-3 mins each side until completely golden, then lift out onto kitchen paper to drain. You can keep them warm in a low oven while you cook the rest. Serve with the coleslaw.

A schnitzel is a boneless meat cutlet pounded extra thin with a meat mallet. It is then breaded and pan-fried until golden and crispy. This recipe works well for veal (aka Viennese or Wiener schnitzel), pork or chicken.  

Easy Schnitzel (Pork, Veal, Chicken or Vegeterian)

5 oz cutlets (pork, veal or chicken breast)

salt & pepper

eggs, beaten

bread crumbs

cooking oil

Place two cutlets (i.e. schnitzels) at a time...

Place two cutlets (i.e. schnitzels) at a time onto a cutting board and cover with plastic wrap. Pound with a meat mallet to tenderize and thin out. Flip on the other side, cover again and repeat.

Season the tenderized schnitzels with salt and pepper...

Season the tenderized schnitzels with salt and pepper on both sides. 

Set up a standard breading procedure of three...

Set up a standard breading procedure of three bowls - one filled with flour, one with the eggs (beaten) and one with bread crumbs. 

Heat the cooking oil in a pan to...

Heat the cooking oil in a pan to 350 F. 

Dredge each schnitzel in flour, shake off excess,...

Dredge each schnitzel in flour, shake off excess, dip in the beaten eggs, then in the bread crumbs. Make sure each cutlet is nicely covered with bread crumbs.

Gently ease each schnitzel into the pan (do...

Gently ease each schnitzel into the pan (do not overcrowd, two at a time is good) and fry for about 2-3 minutes (depending on how big). Turn over to fry the opposite side for another 2 minutes. Remove when they turn golden.

Place on a paper towel lined plate and...

Place on a paper towel lined plate and either serve immediately or transfer to a baking sheet in a 150 F oven to keep warm and crispy until it is time to serve.

https://mediavine-res.cloudinary.com/video/upload/aagqtd7qvox2lwhcyyrp.mp4

A schnitzel is a boneless, thinly sliced piece of meat, tenderized and pounded even thinner with a meat mallet, seasoned and pan-fried in cooking oil and/or butter.

Schnitzel

This is one of my favorite savoy cabbage recipes! A simple way of sauteing cabbage with bacon, this will make a perfect side dish or uncomplicated cabbage main dish.

Sauteed Savoy Cabbage with Bacon

onion (about 100 g/ 3.5 oz)

100 g/ 3.5 oz streaky bacon

cabbage

garlic

olive oil

ml/ 4.2 fl.oz/ ½ cup vegetable stock (from ½ a cube is fine)

crème fraiche

fine sea salt and pepper

nutmeg

Chop the onion finely. Set aside.

Cube the bacon, if not already cubed.

Quarter the cabbage, remove the core, place a quarter on its flat side and shred the savoy cabbage into ribbons.

Heat the olive oil in a large skillet or Dutch oven on medium heat. Saute the onion until translucent, add the bacon and fry for a couple of minutes.

In the meantime, finely chop the garlic. Add it to the skillet. Saute for about 5 minutes, stirring often.

Pour the vegetable stock into the pot. Stir again, cover, and cook on low heat for about 20 minutes until the liquid has evaporated and the savoy cabbage is cooked, but not mushy.

Remove from the heat and stir in the crème fraiche.

Adjust the taste with salt, pepper, and freshly grated nutmeg.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1537340335/ba6i2i28c4trtrewxfzq.mp4

Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

Welcome to Where Is My Spoon! It's all about home cooking

Traditional for Easter in Frankfurt is Green Sauce. With its 7 distinctive herbs, this is easy-to-make sauce is served with boiled new potatoes and hard-boiled eggs. 

https://www.quick-german-recipes.com/frankfurter-green-sauce-recipe.html

eggs

Greek yogurt

sour cream

lemon juice

green onions

sunflower oil

herbs

sugar

Prep and Make

Prep the herbs and make according to full recipe.

A German Apple Pancake recipe, a scrumptious Apfelpfannkuchen that’s sure to please. Made in your oven, so it’s quick and easy. Perfect for breakfast, brunch and supper! 

Oma's Apfelpfannkuchen ~ German Apple Pancake Recipe

milk

all-purpose flour

salt

butter

apples

brown sugar

Prep and bake

Prepare according to recipe instructions and bake.

This fruit flan recipe (Obsttorte) is so quick and easy, takes just one hour from the start to the table. So versatile, so pretty ... and so good! Use fresh or canned fruit, pudding, etc.!

Oma's Obsttorte - German Fruit Flan Recipe

baking powder

Prep and Bake

Prep the batter, bake according to the recipe instructions, and then fill with your favorite filling.

Here's a German sauerkraut casserole that uses up leftovers and turns them into a marvellous dinner that's quick and easy! A great dish to serve company!

German Sauerkraut Casserole just like Oma's Sauerkrautauflauf 

kielbasa sausage

onion

sauerkraut

potatoes

cheese

Prep the ingredients according to the recipe and bake.

German Schnitzel Recipe: Savor crispy, golden perfection with this quick and easy classic that's mega lecker delicious! Supper tonight?

How to Make German Pork Schnitzel Recipe: Oma's Schweineschnitzel

pork cutlets

water

breadcrumbs

Prepare Ingredients

Preheat oven. Prepare baking sheet and paper-towels on plate. Sprinkle meat with lemon juice and salt. Prepare breading station with flour, egg, and breadcrumbs.

Bread Schnitzel

Dredge meat in flour, then egg mixture, and then breadcrumbs.

Fry Schnitzel

Fry schnitzel in hot oil and butter mixture until golden on both sides. Place on prepared plate and baking sheet to keep warm.

Top 8 german recipe recipes from across the web

The most viewed german recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken schnitzel with coleslaw

Easy Schnitzel (Pork, Veal, Chicken...

Sauteed Savoy Cabbage with Bacon

https://www.quick-german-recipes.co...

Oma's Apfelpfannkuchen ~ German App...

Oma's Obsttorte - German Fruit Flan...

German Sauerkraut Casserole just li...

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Top 8 german recipe recipes from across the web

The most viewed german recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken schnitzel with coleslaw

Easy Schnitzel (Pork, Veal, Chicken...

Sauteed Savoy Cabbage with Bacon

https://www.quick-german-recipes.co...

Oma's Apfelpfannkuchen ~ German App...

Oma's Obsttorte - German Fruit Flan...

German Sauerkraut Casserole just li...

How to Make German Pork Schnitzel R...

The most viewed german recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine