german recipes

Learn how to make Chicken Schnitzel that's crispy, juicy, extra crunchy and quick to prepare. A family favorite that's impressive and delicious!

Chicken Schnitzel

lbs chicken breasts

salt (or

tsp black pepper (or to taste, divided)

all-purpose flour

breadcrumbs ((I used Panko))

eggs

Dijon mustard

parsley (for garnish)

vegetable oil (for frying)

lemon wedges

Working with one piece of chicken breast at a time, place it in a ziploc plastic bag or between two sheets of plastic wrap. If using a plastic bag, partially close the bag, but not all the way to allow air to flow out. Use a meat mallet&nbsp;to pound out the meat using the flat side of the mallet, gently so you don't tear the meat, until it's about 1/4" in thickness. Repeat with the rest of chicken breasts.

Season the chicken breasts with salt and pepper. Set aside.

In one shallow plate whisk the flour with 1 tsp salt and pepper. In another shallow plate whisk the breadcrumbs with 1 tsp salt and pepper. In another shallow plate, whisk the eggs with 1 tsp salt, pepper and the Dijon mustard.

Place all plates next to each other like on an assembly line. Start by coating the chicken in the flour mixture first, shaking off any excess. Dip it into the egg mixture next, making sure it's fully covered in egg, and lastly dredge it through the breadcrumb mixture. Place on a plate and repeat with the rest of the chicken.

Heat about 1/4 cup of vegetable oil in a skillet over medium-high heat. Once the oil is hot enough place a schnitzel into the skillet and fry, the oil should sizzle. Usually I drop a breadcrumb to see if it sizzles. If your skillet is really big you may be able to fry two pieces of chicken at a time. I used a 10 1/2 inch skillet, and was only able to fry one schnitzel at a time. Add more oil as necessary in between schnitzels. Fry for about 2 to 3 minutes per side or until the schnitzel is a deep golden brown. Transfer to a plate lined with paper towels. Repeat with remaining chicken.

Serve schnitzels with lemon wedges, Dijon mustard and I like to serve mine with mashed potatoes.

https://content.jwplatform.com/videos/8ZXLjuMC.mp4

Learn how to make Chicken Schnitzel that’s crispy, juicy, extra crunchy and quick to prepare. A family favorite that’s impressive and delicious!

These puffed up beauties are actually a sweet version of a Yorkie and are of German origin. Normally eaten for breakfast, make them dessert with boozy, syrupy cherries and ice cream

Dutch baby pancake with drunken cherries

plain flour

milk

tsp vanilla extract

tbsp vegetableor sunflower oil

cherries

golden caster sugar

tbsp brandyor kirsch

vanilla ice cream, to serve

Tip the flour into a large bowl, make a well in the centre, crack in the eggs, then add the milk and vanilla. Use a large whisk to beat the eggs into the milk, slowly incorporating the flour, until you have a smooth batter. Set aside.

Heat oven to 220C/200C fan/gas 7. Pour the oil into an ovenproof skillet pan, frying pan or tart Tatin tin (mine was 20cm in diameter) and place on the middle shelf to heat up &ndash; remove the top shelf, if you can, as the pancake will puff up as it cooks.

Tip the cherries, sugar and brandy into a frying pan with 2 tbsp of the syrup. Bring to a simmer, then bubble until the liquid is syrupy, adding a splash more cherry syrup if the cherries look dry. Set aside to cool a little.

When the pan is red hot, pull out the oven tray and pour in the batter &ndash; it should sizzle as it hits the pan. Quickly close the oven and leave undisturbed to cook for 20-25 mins until it looks like a giant Yorkshire pudding and is deep golden brown. Don&rsquo;t be tempted to open the door too early as it will sink. Serve the pancake in the pan, topped with ice cream and syrupy cherries.

The best German food is enjoyed during Oktoberfest. Put together an authentic Oktoberfest food menu for your party in just minutes. Our list of easy German recipes includes the most popular favorites on the Wiesn. 

Oktoberfest Food Ideas (Traditional German Recipes for a Bavarian Feast)

German Beer Cheese Soup (Bavarian)

Bierfleisch

German Beer Bread

Links to German food recipes for:

Obatzda, Frikadellen, Wurstsalat, German Potato Salad, German Potato...

Obatzda, Frikadellen, Wurstsalat, German Potato Salad, German Potato Dumplings, Bavarian Braised Red Cabbage, Schweinshaxe, Schnitzel, Pork Cordon Bleu, Oktoberfest Roasted Chicken, Steckerlfisch, Käsespätzle, Candied Almonds, Strauben, Apple Strudel, Bavarian Cream and more.

https://mediavine-res.cloudinary.com/video/upload/qlm1mfxep5ioj0ka55r0.mp4

Oktoberfest food - a round up of the most popular dishes served on the Wiesn - from appetizers through entrees to desserts.

Oktoberfest Food Recipes

Or Zwiebelkuchen, if you're being traditional...

German Onion Pie 

pie shell, unbaked

bacon,

yellow onion,

eggs, beaten

sour cream

flour

salt

black pepper

caraway seeds

Cook bacon in a large skillet over medium-high heat. Remove to a paper towel-lined plate to drain. Leave about 2 tablespoons of bacon drippings in the pan.

Add onions to skillet and cook until soft, but do not brown. Reduce heat if needed. Once softened, set aside to cool.

In a medium bowl, beat the sour cream and eggs together. Add flour, salt, and pepper, and caraway seeds, and mix to combine.

Prick pie dough with a fork a few times to prevent bubbles, then spread bacon and cooked onions over the shell.

Pour sour cream mixture over the top and bake 15 minutes. Reduce heat to 350°F and bake 15 minutes more, or until top has set. Serve hot and enjoy!

This authentic recipe for German Potato Salad has been a family favorite for over 70 years! The intensely flavorful, vinegar-based dressing is sweet and tangy. Perfect as a hearty side dish!

German Potato Salad

potatoes

salt (plus 1/2 teaspoon, divided)

bacon (diced)

onion

water

white vinegar

sugar

paprika

parsley

Place the potatoes in a large saucepan or other pot and fill with water to cover.  Add a generous amount of salt, approximately 1 tablespoon.  Bring to a boil and cook until the potatoes can be easily pierced with a paring knife, being careful not to overcook.

Drain the potatoes. When cool enough to handle, slice the potatoes and transfer to a mixing bowl.

While the potatoes are cooking, brown the bacon until crisp.  Remove with a slotted spoon and sprinkle over the potatoes.  Reserve bacon grease.

Add the onion to the hot bacon grease and cook until tender, approximately 4-5 minutes, being careful not to brown the onions.  (They will pick up some color from browning the bacon.)

Stir in the flour and cook 1-2 minutes.

Add the water, vinegar, sugar, 1/2 teaspoon salt and 1/2 teaspoon paprika.  Bring to a boil, reduce heat to low, and simmer for 5-7 minutes or until thickened and the dressing is translucent.

Pour the hot dressing over the sliced potatoes and carefully fold it in.

Transfer to a serving bowl and garnish with sliced eggs and chopped fresh parsley.  Serve immediately.

Golden brown potato latkes can easily be made from scratch at home before your holiday celebration. Mix together the grated potatoes and onions with a simple egg base and fry them in oil. Once cooled, they can be stored for later and just reheated before serving.

Make Ahead Potato Latkes

baking powder

onions

large Russet potatoes (washed)

Olive oil oil

In order to prevent the potatoes from turning color, it is important to mix together the latke mixture very quickly. Start by preparing the filling ingredients in the largest mixing bowl you have.

Crack the eggs and add the salt, pepper, flour, and baking powder to the bowl. You do not need to mix them together, just set them aside while you prepare the vegetables.

Peel the onions and cut them into halves. Run them through a food processor fitted with the coarse grate disc.

Roughly peel the potatoes, it is ok if a little skin remains. Cut them into quarters and run them through the food processor.

Pour all the grated veggies into a strainer in the sink and rinse them with cold water. Shake the strainer to drain as much liquid as you can.

Return the food processor bowl to the base of the machine and place the circular blade inside. Add about half of the potato-onion mixture back to the food processor and pulse it for 10 pulses. Mix the extra-grated veggies back into the strainer. This gives the latkes a nice hand-grated texture.

Working in batches, spin two - three handfuls of veggies in a salad spinner to remove as much liquid as possible. Drain and spin once more. Pour the veggies into the prepared mixing bowl and repeat until all the potatoes have been spun.

Quickly mix together the potato mixture with the eggs and flour using a large spatula. Continue to stir and fold it together until all the potatoes and onions are coated in egg and flour.

Prepare the Potatoes

In a large skillet over medium-high heat pour 1/4 cup of cooking oil. Once the oil is shimmering, use a 1/4 cup metal measuring cup to portion out a latke. Turn it over into the pan and use a spatula to flatten it into shape. Repeat until the pan is filled with latkes that still have 1 inch of space around each side. My 8-inch skillet could only fit two or three without over crowding the pan.

Once the first side is golden brown, use a spatula to flip the latkes over and brown the other side. 8 - 10 minutes total.

Transfer the cooked latkes to a plate lined with paper towel to drain some of the oil.

Fry the Latkes

Once the latkes are golden brown, they should be served immediately with a sprinkle of salt and on a platter with sour cream and applesauce for topping.

If you prefer to make them ahead, line a large baking pan with parchment paper and lay the latkes out in a single layer. Let them cool completely and then cover with plastic wrap and store in the fridge for up to 24 hours.

Preheat the oven to 350°F and bake the latkes until heated through and crispy before serving, about 5 minutes.

Make Ahead Tips

Completely cooled latkes can be frozen with layers of parchment or wax paper in between the layers to prevent them from sticking to one another. Store in an air-tight container.

Thaw in the fridge overnight or bake directly from frozen until heated through and crispy.

Freezing Tips

This traditional German sauerbraten is a sweet and sour beef recipe that is delicious when served with buttery spaetzle, savory mashed potatoes or potato pancakes, or classic German red cabbage. Prep it days in advance for an easy meal that is elegant enough for Christmas dinner!

German Sauerbraten

onions (chopped)

carrots

leek (chopped)

garlic

thyme

rosemary

bay leaves

black peppercorns

cloves

golden raisins

red wine

red wine vinegar

beef broth

beef

olive oil

ginger thin cookies (crushed)

brown sugar

Combine all of the marinade ingredients in a large dutch oven and bring them to a boil over medium-high heat. Stir to ensure the sugar dissolves and the seasonings are well incorporated. Cook for 10 minutes and then cool completely before adding the beef.

Prepare the Marinade:

Choose a storage container that is small enough to keep the liquid covering as much of the beef at once as possible. Place the beef in the container and pour the cooled marinade over the top. Use a fork to wiggle the roast so that the liquid seeps underneath the meat in the dish.

Cover and store in the fridge for at least 48 hours or up to 2 weeks. Turn the beef once or twice a day to make sure all sides marinate well.

Marinate the Beef:

Remove the roast from the marinade to a clean plate and save the marinade, you will use it to cook the beef.

Pat the beef dry with paper towels. In a large dutch oven, heat the olive oil over medium-high heat.

Brown the beef on all sides, about 5 - 6 minutes per side.

Pour the reserved marinade over the beef and bring it to a bubble. Place the lid on the dutch oven and bake for 2 - 2 1/2 hours at 350°F. Alternatively, you could reduce the heat to low and keep it simmering on the stovetop. The beef should be tender and read 150° F for medium done.

Use a slotted spoon or serving forks to transfer the cooked beef to a carving board and cover loosely with aluminum foil while you finish the gravy.

Use a slotted spoon to remove the solids from the cooking liquids in the dutch oven. Add the crushed ginger thin cookies and brown sugar and whisk them in. Cook for 5 minutes over medium-low heat, whisking to ensure the sugar dissolves. Taste and season with salt and pepper as desired.

Thinly slice the beef and serve warm with a drizzle of the sweet and sour gravy over the top. It pairs perfectly with mashed potatoes, homemade spaetzle, buttered egg noodles, or potato pancakes.

Cook the Sauerbraten and Gravy:

A taste of Germany. These made-from-scratch Potato Pancakes

Potato Pancakes

potatoes (Yukon Golds, peeled, grated)

nutmeg

vegetable oil

Grate potatoes and onion. (I use a box grater.) Transfer shredded potatoes onto a clean kitchen towel. Squeeze excess moisture.

Combine grated potatoes, onion, eggs, flour, nutmeg, and salt in a medium mixing bowl.

Heat vegetable oil over medium-high heat. Drop a ¼ cup of the potato pancake mixture into the hot oil. Use the back of the cup to lightly flatten the pancake. Add 3-4 additional scoops (depending on the size of your skillet or frying pan). Make sure to leave space between the pancakes.

Fry until golden-brown on both sides, flipping once.

Transfer onto a paper towel-covered plate. Allow excess oil to drip off. Serve with a side of apple sauce.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1603923760/qmdo8luthxpwf4ft2gvv.mp4

'Reibekuchen' are delicious fried German Potato Pancakes made from freshly grated potatoes. Crispy on the outside, tender and juicy on the inside.

German Potato Pancakes - Reibekuchen

This German spaetzle recipe is browned in butter and seasoned perfectly to pair with your favorite dinner dishes. Egg-based dumplings with a bit of herb flavor, they are delicious with schnitzel or sauerbraten.

German Spaetzle in Butter Sauce

(1 stick) butter

Salt & Pepper

In a large mixing bowl, whisk together the eggs and milk until smooth. Add the nutmeg and parsley and whisk to combine.

Add the flour and salt and whisk together. The batter should be thick but should be slippery enough to slide off a cooking spoon. I

Let the batter rest while you bring a large pot of salted water to a boil over high heat.

Place a spaetzle maker or food-safe grate with 1/4 inch holes over the pot of boiling water. Place a large colander over a bowl so you have a place to drain the cooked spaetzle.

Working in batches, add the batter 1 large cooking spoonful at a time onto the grate and shred the spaetzle directly into the boiling water.

The spaetzle will cook very quickly. Let them boil for 1 - 2 minutes or until they float to the top. Use a wire spoon or slotted spoon to skim the floating dumplings from the top of the water and place them in the colander.

Continue process until all the dough has been cooked.

Once the spaetzle have been boiled and drained, melt the butter in a large skillet over medium-high heat.

Add the spaetzle to the pan and stir to combine them in the butter. Cook over medium or medium-high heat for 10 minutes or until they begin to toast and have a golden brown color. Sprinkle additional dried parsley and salt and pepper to taste. Stir to combine and serve immediately.

The pronunciation is wrong, it's closer to spate-zla in Swabia, where it comes from.

My wife has been making speazele for me this exact way since we were first dating (now for over 30 years).  She has exactly the same tool...got her first one when she visited Germany as a teenage.  Had to replace it about 10 years when the original finally wore out.  Got the exact one you showed from Amazon.  Made in Germany..works great

Top 9 german recipes recipes from across the web

The most viewed german recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Schnitzel

Dutch baby pancake with drunken che...

Oktoberfest Food Ideas (Traditional...

German Onion Pie

German Potato Salad

Make Ahead Potato Latkes

German Sauerbraten

Potato Pancakes

German Spaetzle in Butter Sauce

Top 9 german recipes recipes from across the web

The most viewed german recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Schnitzel

Dutch baby pancake with drunken che...

Oktoberfest Food Ideas (Traditional...

German Onion Pie

German Potato Salad

Make Ahead Potato Latkes

German Sauerbraten

Potato Pancakes

German Spaetzle in Butter Sauce

The most viewed german recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine