81A & 81B's Buckley Schnitzel Schzammmmmm
Red Cabbage:
red cabbage, onion, apples, cloves, allspice, bayleaf, apple vinegar, butter, sugar, Yellow 7, and carribbean red
Red cabbage, onion, apples and peppers in a Dutch oven with butter, vinegar, sugar, water bring to boil. Add cloves, bay leaf, allspice in cheese cloth. Let simmer for 1.5 hours then add baking soda and water mix (about 3oz each) until thicker.
Spatzle
flour, salt, egg, Beer
Mix flour, salt, egg and beer until bubbley and elastic. Place on wet cutting board and scrap dmall amounts into boiling salt watet. Cook uncovered in salted boiling water about 8 minutes. Drain.
Kases Patzle
emmentaler cheese (grated), pepper, german bread crumbs, onion finely chopped, Yellow and red fatalii
Preheat oven 350. Heat vegtable oil, cook onions, peppers till light brown. Grease casserole dish. Layer bread crumbs, spatzle, cheese, repeat. Place in oven till cheese is light golden brown.
Pork cutlets and breading
flour, egg, german bread crumbs, seasoning salt with fresh ground naga morich powder
Place bread crumbs and seasoning salt in bowl. In another bowl flour and seasoning. And another bowl beaten egg and seasoning. With tenderizer mallet flatten pork cutlet. Season cutlets then Dredge cutlet in flour then egg and generous amount of crumbs. Heat oil. Cook until golden.
The Sauce
mushrooms, bacon, onions, cream, broth, parsley, more Beer (duh) Douglah, and an organge pepper with fruity flavor given to me by Chileaddict (no real heat just flavor)
In case your wondering about the choice of Douglah, the beer is sweet.
After cutlet is cooked remove and add mushrooms cook 2 minutes then add butter, Bacon, onions, peppers. When onions brown add broth, cream, beer. Add seasonings. Simmer to reduce about 15-20 minutes. Add small amount of parsley. Pour sauce over cutlet. Enjoy!!!
Aaron
Thanks, this was fun. My wife didn't eat it though because it was to hot..
Aaron
Sorry Boss man.
Red Cabbage:
red cabbage, onion, apples, cloves, allspice, bayleaf, apple vinegar, butter, sugar, Yellow 7, and carribbean red
Red cabbage, onion, apples and peppers in a Dutch oven with butter, vinegar, sugar, water bring to boil. Add cloves, bay leaf, allspice in cheese cloth. Let simmer for 1.5 hours then add baking soda and water mix (about 3oz each) until thicker.
Spatzle
flour, salt, egg, Beer
Mix flour, salt, egg and beer until bubbley and elastic. Place on wet cutting board and scrap dmall amounts into boiling salt watet. Cook uncovered in salted boiling water about 8 minutes. Drain.
Kases Patzle
emmentaler cheese (grated), pepper, german bread crumbs, onion finely chopped, Yellow and red fatalii
Preheat oven 350. Heat vegtable oil, cook onions, peppers till light brown. Grease casserole dish. Layer bread crumbs, spatzle, cheese, repeat. Place in oven till cheese is light golden brown.
Pork cutlets and breading
flour, egg, german bread crumbs, seasoning salt with fresh ground naga morich powder
Place bread crumbs and seasoning salt in bowl. In another bowl flour and seasoning. And another bowl beaten egg and seasoning. With tenderizer mallet flatten pork cutlet. Season cutlets then Dredge cutlet in flour then egg and generous amount of crumbs. Heat oil. Cook until golden.
The Sauce
mushrooms, bacon, onions, cream, broth, parsley, more Beer (duh) Douglah, and an organge pepper with fruity flavor given to me by Chileaddict (no real heat just flavor)
In case your wondering about the choice of Douglah, the beer is sweet.
After cutlet is cooked remove and add mushrooms cook 2 minutes then add butter, Bacon, onions, peppers. When onions brown add broth, cream, beer. Add seasonings. Simmer to reduce about 15-20 minutes. Add small amount of parsley. Pour sauce over cutlet. Enjoy!!!
Aaron
Thanks, this was fun. My wife didn't eat it though because it was to hot..
Aaron
Sorry Boss man.
