Wiener Schnitzel

February 16, 2016 / Leave a comment / Edit

mami kerekenHello Everyone!schnitzel feher hatter

Surprise your friends and family with this easy to prepare, decorative and delicious old-time favorite, Wiener Schnitzel.

You may use pork, veal, chicken breast or turkey breast, however the traditional way of making schnitzel is using pork and that what I’m using today.

Schnitzel is very traditional and popular in Hungary, you will find it on the menu of every restaurant and most households also make it weekly.  There is piggy smilinganother dish called Parizsi in Hungarian which is best translated as Parisian Slice (or Parisian Schnitzel).   It is made almost the same way as Schnitzel, however the coating is a lisztes zsakbit different.  Where you make Schnitzel by coating each slice of meat with flour, dipping it in egg wash, then coating it in bread crumbs, you make the Parisian slice (Parisian Schnitzel) by coating each meat slice with flour, then egg wash, then flour again.

I personally like Parisian Slice (Schnitzel) more than Wiener Schnitzel.  However both are equally delicious and fit any occasion.eggs again

Today we are making Pork Wiener Schnitzel

INGREDIENTS

6 slices of pork (leg or shoulder)parmesan sajt
1 tsp salt
1 tsp grated Parmesan cheese
3 eggs
1 1/2 cup of all-purpose floursalt talban bright
1 1/2 cup of bread crumbs
1 cup oil for frying
1 pinch of salt for egg wash

Prepare meat by washing and pat-drying with a paper towel. Place on a plate and lightly sprinkle both sides with salt and Parmesan cheese.krumpli zsakkal

Place flour in first plate, then eggs in another with a pinch of salt and whisk with a fork. Place breadcrumbs in the third plate.

POTATO SIDE DISH

1/2 cup of chopped fresh parsley
krumpli darabolva5 med-sized potatoes, peeled, cubed
1 tsp salt
2 tbsp. extra virgin olive oilparsley bright

TO COOK POTATOES

Place peeled, cubed potatoes in a large stockpot; add salt and enough water to well overlap the potato. Use cold water. Cook on medium high heat until fork tender.

Drain and place in a bowl, add parsley and oil; mix well and put aside. I like to place it on the stove (not the burner) while I’m frying the schnitzel to keep it warm.

MAKING SCHNITZELolive oil 2

Place oil in a skillet and warm up. You can test it to see if it’s warm enough by dipping the corner of a schnitzel into it. If it start frying then it’s warm enough.

pickles 2Place about 3 schnitzels into the oil and fry for two minutes on medium high heat. Turn and repeat until golden brown. Keep turning every two minutes to prevent burning.

Place on a paper towel lined plate to soak up excess oil.  Serve with potatoes and pickles.

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Hungarian Kifli (Use instead of bread)

mami kerekenkifli 4Kifli has always been a favorite of mine ever since I was a little girl and that wasn’t yesterday 🙂 . Now I will share with you this simply, easy to recreate, delicious alternative to regular bread.  Not that there is anything wrong with bread, but having variety is never a bad thing.

You may eat Hungarian Kifli as a snack with milk, as a sandwich bread or simple serve every time you would serve bread.lisztes zsak

INGREDIENTS

500 grams of all-purpose flour
1 teaspoon saltwine for sugar 1
2 teaspoons of sugar
1 pack of fast rising dry yeast
1 cup of warm milk (not hot)
100 grams of melted unsalted buttermilk
1/2 teaspoon caraway seed for top of Kifli

RECIPE

Warm milk, but do not make it hot as it would kill yeast. Pour in dry yeast and sugar, cover and let stand until foamy, which is about 5 minutes.

caraway seeds 2In a bowl mix together all the ingredients, except caraway seeds. Form a round dough, place in bowl, cover and let rise in a warm place for about 1 hour.

Cut into four and form four round balls. Cover with bowl and leave to rise for 30 minutes.baking sheet with parchment

Roll out each ball and cut into four, like a pie. Roll up each flat section, starting at the wide end. Let rise for another 30 minutes.

Line a baking sheet with parchment and put aside. Also bring to boil 6 cups of lightly salted wine for sugar writtenwater; also add 1/2 teaspoon sugar to it.pot with water

After the kifli has risen for 30 minutes, dip each kifli into the boiling water with a spoon for 5 seconds. Remove and place on parchment lined cookie sheet.

baking brushPre-heat oven to 375F (180 C). Whisk together an egg white and 1 tablespoon of water. Brush each kifli and sprinkle with caraway seeds and if you are not on a salt restricted diet, with coarse salt.

Bake until golden.

kifli 4

It is wonderful for breakfast with butter, milk, tea or coffee; at a picnic with your favorite pate or just on its own. You can also use it as a base for a sophisticated deli sandwich.

arugula 2My daughter loves to make her favorite arugula sandwich with “kifli”. She cuts it in half (lengthwise), spreads a teaspoon of blue cheese dressing on it and covers the dressing with baby arugula. As much as you can fit into it. It is healthy and delicious.red book with porkolt

Kifli is served in Hungary every morning for blue cheese dressingbreakfast with milk or coffee.

Learn about the legend of Kifli from my cookbook, Treasured Hungarian Family Recipes® 1 (the red book).

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Oven Roasted Pork & Potatoes

mami kerekenHello Everyone!piggy smiling

Who doesn’t like roasted potatoes or pork?  Well, not many people. I guess vegetarians must put up their hand 🙂 but this dish is definitely not for them.

oven roasted pork with potatoes 1It’s great for lunch or dinner as its rustic goodness warms your heart and soul.  I made it for 2 this time, however the recipe that I’m sharing with is for 4.

Hello, I’m Helen M. Radics and my mouth-watering, rustic Oven Roasted Pork & Potatoes could be served as lunch or dinner. wine for sugar 1

INGREDIENTS FOR MEAT (for 4)

4 slices of well marbled pork (not pork chops)
1/2 tsp salt
1/2 tsp chipotle pepper flakes (or chili pepper flakes)
1/2 tsp freshly ground black pepperwine for ground black pepper
1/2 tbsp. of your favorite olive oil (I used chipotle olive oil)

FOR POTATOES

20 baby carrots, washed
1 onion, peeled, sliced
10 yellow fleshed potato (or any kind you like), peeled, cut in halfrepa feher hatterrel
2 slices of bacon cut in strips
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp chipotle or chili pepper flakeshagyma halvany

TIP

Always remove the eyes of the potatoes

csapi vizRECIPE

Always wash and pat dry meat. Mix together spices, salt and oil; rubolive oil in sppon into meat and place in an oven safe dish or pan. Pour 1/2 cup of water in pan. Pre-heat oven to 375F (about 180C).

Wash potatoes, remove eyes and cut in half. Mix together salt, spices and oil. Placed washed potatoes, carrots, onion slices and bacon into an over safe baking pan. Pour oil mixture over it and using hands or a large spoon coat all the potatoes, carrots, onion and bacon with it. add 1/2 cup of water.

After meat has been in the oven for 30 minutes, add 1/2 cup of more water. Bake meat and potatoes until desired tenderness is reached. Meat about 1 hour and potatoes about 45 minutes to 1 hour.

TIP

You may reduce baking time for the potatoes if you pre-cook them for about 10 minutes.

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Hungarian Goulash Soup

mami kerekenAs you may know I’m Hungary, but moved to Canadagulyas leves ujra with my family 30 years ago.  No, it wasn’t yesterday, but I could never forget all the delicious recipes that I grew up with.

One of my family’s favorite has always been Hungarian Goulash Soup, so garlic parsleylet me share the recipe with you.  You will fall in love with this recipe even if you are not Hungarian.  That’s the magic of this dish, no one can resist it.

INGREDIENTScherry tomato bright

  • 2 tsp salt
  • 2 tbsp. olive oil
  • 1 large onion, peeled, repa feher hatterrelchopped
  • 5 cherry tomatoes, cut in half (1 tomato, chopped)
  • 1/2 red bell pepper, cored, sliced
  • 1/2 green bell pepper, cored, sliced
  • 2 tsp. red paprika
  • 1 lb. cubed pork (shoulder or any part you like)celery 2
  • 2 carrots, peeled, sliced
  • 1 parsnip, peeled, sliced
  • 2 slices of celery root, peeled, sliced
  • 1 stick of celery, sliced
  • 1/4 cup chopped cilantro (you may stick to the original recipe and use parsley instead)cilantro
  • 3 cloves of garlic, peeled, chopped
  • 1 tsp. caraway seeds
  • 1 tsp. crushed chili pepper flakes (hot)
  • 1/2 tsp crushed black pepper

Place olive oil into a large stockpot; add onion, peppers and tomato.  Sauté caraway seeds 2for a few minutes (3-5); add red paprika, stir and krumpli darabolvaadd pork.  Sauté for 2-3 minutes while stirring and add 1 cup of water; stir and cook for 10-15 minutes.

Add 2 cups of water and everything except the wine for ground black pepperpotatoes and the cilantro (or parsley) ; also add a tsp of salt; cook for another 20-25 minutes. Add the potatoes and 4 cups of water and cook 15-20 minutes or until potato is fork-tender but not falling apart.

Turn off the heat and add cilantro (or parsley).  Serve with crusty bread or biscuits.

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Hungarian Chicken Paprikash

Hello Everyone!

Hungarian Chicken Paprikash is one of the national treasures of Hungary.  It has always been a family favorite.  However not many people know that there are two types of Hungarian Chicken Paprikash.  The first one is Hungarian Chicken Paprikash (Csirke Pörkölt),  which is not made with sour cream.

This is the recipe that I will be sharing with you today.  It is the more popular of the two.  The other recipe is Hungarian Chicken Paprikash with Sour Cream (Tejfölös Csirke).  So let’s start our mouth-watering dish.

 

INGREDIENTSyellow onion bright

  • 1 large onion, peeled and chopped
  • 1 tomato, chopped
  • 1 small green pepper, cored, sliced
  • 1 clove of garlic (optional)tomato bright
  • 6 slices of red chilly peppers
  • 1 tablespoon of red paprika
  • 1 teaspoon of smoked paprika (optional)
  • 1/2 teaspoon of crushed chipotle pepper (optional)red paprika bright
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • 1 chicken, cut into pieces

STEP ONEolive oil in sppon

Place oil, tomato, onion, pepper in a stock pot.  Sauté for 5 minutes; remove from heat.

STEP TWO

Add red paprika, smoked paprika and chipotle flakes. Stir well, add salt and 1 cup of water.

nokedli szaggatoSTEP THREE

Return to burner; add meat and enough water to cover meat.  Cook for 45-50 minutes on medium low heat.

STEP FOUR

Check chicken, adjust seasoning and serve with “nokedli” (Hungarian Egg Noddles/Spetzle) or boiled potatoes and pickles.

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Ham & Cheese Wrap

mami kerekenHello Everyone!Just a snack 1

Did you ever had so much housework to do that you had no time to stop and eat a sensible snack or breakfast?  So have I!  That’s why this easy, quick, delicious snack that you will most certainly love.

WHAT YOU WILL NEED

  • 2 large wraps (tortilla)
  • 1 tbsp. of your favorite cream cheese (I used cherry tomato brightsmoked salmon cr. cheese)
  • + 1 tsp. of the same cream cheese
  • your favorite cold cuts (I used Oven Roasted Rosemary Ham)
  • 1 stick of celery
  • 10 cherry tomatoes

celery 2Take any large tortilla.  This time I used a store-bought spinach tortilla, but I usually make my own.  However if you don’t have time to sit down and eat breakfast, you will definitely won’t have time to make your own tortilla.  cream cheese smoked salmon

So take your tortilla and spread with a large tablespoon of your favorite cream cheese.  Place cold cuts over it in a single layer.  Then spread a little bit of cream cheese (about a teaspoon) over the cold cuts so when you roll it up it will stick together.

cherry tomatoesNow roll it up tightly like a log and cut it into slices as seen on the pictures.  When you slice it, do it on a slight angle so you will get nicer slices.

Wash and pat-dry the celery and tomatoes.  Cut off tips of the celery and slice them into small sticks as seen on photo.  Cut cherry tomatoes in half.  Place tortilla slices around a plate and add the celery sticks and tomatoes in the middle.

Bon Appetite!

 

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Coq au Vin

mami kerekenI love French food and if you know me you are aware that I don’t only make Hungarian dishes.

Coq au Vin is one of my favorites, however this time I made a little change. I know, I know, what sacrilege! 🙂 I changed red wine to rose champagne. I must say, it still tasted delicious and much lighter.

Another broken rule was changing the chicken to Cornish Hen, which I didn’t regret at all.

INGREDIENTSmushroom ujra

1 pack of pancetta, cut into large cubes (about ½ cup)
1 small chicken, cut into pieces (this time I used Cornish Hen)
1 pack of mushroom (cleaned, any kind)
1 tbsp. of unsalted butter for onionpearl onion
1 ½ tbsp. unsalted butter for flour
10 pearl onion (any color)
½ tsp of dry or fresh thyme
¼ tsp ground black pepper
1 tsp salt
3 tbsp. of cognac
2 cloves of crushed or finely chopped garlic (peeled)lisztes zsak
1 ½ tbsp. flour
1 bay leaf
1 tbsp. olive oil
1 tbsp. of tomato paste
2 cups of white wine (although I used red and the sky didn’t fall on me )

PREPARATION

1. Place bacon into a large skillet and sauté for about 15 minutes

pancetta 20152. Remove bacon and put aside.

3. Place chicken pieces into skillet and brown all sides. Be careful not to burn the meat.

4. In another skillet place oil and 1 tbsp. butter

5. Add the pearl onions (remember, these days you can find purple, red, white and shallot pearl onions) and sauté them until lightly golden; turn off heat and put aside and sauté the mushroom in the butter

cognac6. Now that your chicken is golden brown add cognac and carefully light with a long match. Make sure that you are not reaching into the pot to light the cognac as you don’t want to burn yourself. You may leave the flambéing out as it’s not a rule carved in stone Also add bay leafLaurel

7. Place the chicken, bacon, onion, mushroom, tomato paste, garlic and two cups of red wine into a stockpot

bikaver 28. Cook for about 10 minutes or until wine is reduced a bit

9. Add enough water to cover the meat and cook for about 20 minutes (Note: if you are using Cornish Hen as I did, then the cooking time might be reduced a bit)

10. Remove meat

11. Mix together flour and the rest of the butterbutter tarto

12. Add butter/flour mixture to the cooking liquid along with the herbs and cook until becoming a gravy consistency.

13. Place meat back in the liquid and serve with your favorite side (I served it with boiled potatoes)

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Treasured Hungarian Family Recipes®

The Hungarian Foodie™

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