Wayne Boatwright wrote:
>
> On Sun 17 Jan 2010 07:01:16p, Arri London told us...
>
> >
> >
> > Wayne Boatwright wrote:
> >>
> >> On Sat 16 Jan 2010 11:17:34a, sf told us...
> >>
> >> > On Sat, 16 Jan 2010 06:54:24 GMT, Wayne Boatwright
> >> > > wrote:
> >> >
> >> >>What about Veal a la Holstein? A breaded veal cutlet with a fried
> >> >>egg on top.
> >> >
> >> > A la Holstein? Sounds like farm food, but it probably isn't.
> >> > I wouldn't touch that with a 10 ft. pole. :P~~~
> >> >
> >>
> >> Actually, it's rather good. :-)
> >>
> >>
> >
> >
> > Schnitzel a la Holstein was always one of my father's favourite dishes.
> > Named for a German baron, I'm told
> >
>
> Yes, that was my understanding, too. It's also one of my favorites. Two
> other of my favorite preparations is plain breaded schnitzel with a squeeze
> of fresh lemon juice, and also accompanied by a light fresh dill and lemon
> sauce. In any case, my favorite sides are sweet and sour red cabbage and
> spaetzle with a bit of paprikas gravy.

We don't do veal, but make the schnitzels from pork. Same sides, minus
the paprikas sauce. Just fresh lemon juice and salt, nothing else.
There's pork slices in the freezer and red cabbage in the veg drawer



>
> I rarely make this at home, but we have a local German restaurant that
> serves excellent German and Hungarian dishes, including several variations
> of schnitzel and a killer sauerbraten. Their veal paprikas is hard to
> beat, too.
>


Can't even remember the last time we had veal. Some time during my
childhood. Looking into making pork sauerbraten, as we don't eat beef.