Alright friends, I am making schnitzel for a small group of friends. Normally when I am making it for me I eat it by itself or with some from store side. I'd love to hear the ideas of yourselves for something I can make to go with it
I'm a dumb Amerilard but I think it would be good with maybe a warm potato salad and a refreshing apple slaw or something like that.
Luke Scott
Also I would love to hear what meats you like to use. Veal is hard to obtain where I am (also am poor) so I am using pork
Jackson Young
Sauerkraut
Joshua Gutierrez
Apple slaw, now that's an idea I hadn't considered. Any good recipes you personally use?
Jeremiah Lee
Good ol' german vinegar-based potato salad
Jace Brown
Good sauerkraut takes too long. I only have until 2 days. I really need to impress
Xavier Robinson
I don't have any recipe I've written down but I usually do it with red cabbage, green apples, carrots, and cilantro. dressing made with apple cider vinegar, lemon juice, peanut oil, a little soy sauce, a little honey, and s&p. top with chopped peanuts. I should probably get around to actually writing it down in my recipe book but I'm typically one of those "it's all in my head" fags
Brody King
Red cabbage
Hunter Ward
That is also a good idea. And I've cooked that before
Jason Collins
Not really a side but in keeping with foods try offering it with Lingonberry or Cranberry sauce.
Goes really well with savoury meat dishes
Isaac Long
I envy your ability for memory. Every recipe I like is kept organized in a binder. Even tabs for which style and ingredients listed in order of importance.
Joseph Martin
lol I don't have that great of a memory, it's decent but like when I'm trying to make some dish I haven't in a long time, I often forget how long I leave it in the oven or exactly what I put in the sauce or small details. it's just cause I'm a dumb lazy fuck that I don't write it down, but I really want to start cataloging more of my recipes going forward.
Carson King
Crinkle cut oven chips, baked beans and a pickled onion or two to contrast the sweet tomato sauce in the beans.
Bentley Roberts
try some spicy kimchi
Andrew Bell
Is schnitzel just a fried chicken cutlet?
Jayden Miller
Potatoes, if you're going the German route. Schnitzel is not a fancy dish there, never was and never has pretended to be. It is basically just an upscale version of a country fried steak (including smothering it sauce). Mash, roast, boil, etc. For something lighter, go classic Austrian with a vinaigrette salad and just lemon on the schnitzel (though I like capers too).
Aaron Thompson
Yeah, fried anything cutlet. Katsu, Vienna Schnizel, Nigger Dick, Saltimbocca, Escalope... Erry country has a version of it.
Dylan Flores
Jägerschnitzel
Xavier Miller
Mashed potatoes or fries
David Gutierrez
Spaetzel my friend, delicious. Also are you gonna serve it with a sweet berry sauce or a mushroom sauce?
Alexander Jackson
Kroketten!
Dylan Peterson
potato salad and don't put any fucking sauce on it.
Lucas Scott
German potato salad
William Martinez
Are your group of friends going to enjoy their traditional meal with traditional sides? If so, you serve it with sprinkles of parsley, fresh lemon wedges and a side of german style potato salad or red cabbage casserole (which you can make ahead, and don't forget to use beef stock on your hot potatoes). If they are not going to notice it's not traditional, just make some yummy mashed potatoes, steamed seasonal vegetable, or roast up a tray of baby reds, green beans, and some pearl onions.
Leo Bell
Fries is objectively the right answer. Or this Both and you go directly to Übermensch level
Ryan Flores
boiled potato cubes with roast onions and optionally bacon bits
Jonathan Stewart
wut, i've literally never had wienerschnitzel come with potato salad in vienna wtf
Carter Barnes
where did you eat? It should always come with potato salad
Brayden Reed
austria and germany are indeed very different
Dominic Thomas
Blaukraut. Simply a must! Oh and Spaetzle. Don't forget the sparkle.
>>Ingredients for blaukraut ... 2 pounds red cabbage 1 1/2 tablespoons salt 1/2 cup red wine vinegar 1 onion, medium dice 1 tablespoon butter 1 medium apple, peeled and diced 3/4-ounce sugar 3/4 cup red wine 1/2 cup chicken stock 2 1/2-ounces lingonberry jam or cranberry sauce 1/2 cinnamon stick 1 to 2 cloves 1 bay leaf Salt and freshly ground pepper Directions Remove the 2 outer leaves of the cabbage. Cut the cabbage in half. Core it and cut into thin julienne. Put cabbage in bowl. Sprinkle with salt and red wine vinegar. Toss and let stand for 2 hours. Saute diced onions in butter. Add the apple and sugar. Saute lightly. Add strained cabbage to saute mix. Reserve the liquid. Stir for several minutes. Then add strained liquid, red wine, chicken stock, jam, cinnamon, cloves, bay leaf and cook for approximately 40 minutes in a covered heavy bottomed pan Remove cinnamon stick, cloves and bay leaf. Season with salt and pepper.
Dylan Campbell
Our ol' buddy Chef John's got your back. >youtu.be/FF8phtLxz2o That said, I like the idea of a potato salad. Maybe braised red cabbage, or a vinegary cucumber salad too.
Gabriel Gutierrez
>> spaetzle
Save to favorites Save  ADVERTISEMENT Ingredients 1 cup all-purpose flour 1/4 cup milk 2 eggs 1/2 teaspoon ground nutmeg 1 pinch freshly ground white pepper 1/2 teaspoon salt 1 gallon hot water 2 tablespoons butter 2 tablespoons chopped fresh parsley
Directions Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth. Press dough through spaetzle maker, or a large holed sieve or metal grater. Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well. Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.
Easton Nelson
They are, but Schnitzel is definitely served with potato salad in vienna
John Thomas
>don't put any fucking sauce on it.
This! We Danauschwaben only put a squeeze of fresh lemon juice.
Colton Baker
Because most people nowadays have the palate of filthy Americans. True Austrians eat Schnitzel with potato salad.
Parker Brooks
Angle hair pasta in a garlic butter sauce. Angel hair pasta in a light marinara sauce. Sauteed mushrooms in a red wine glaze. Garlic mashed potatoes with thyme.
Just think of something to compliment the citrus with the schnitzel.
Andrew Cox
My friends are american. They had original thought wienerschnitzel was a type of hotdog
Spaetzle is also good although I worry about it being too heavy
Yes, I went to Vienna last summer which is where idea had come from
I know but lingonberry sauce is so good
Leo Powell
>I know but lingonberry sauce is so good
that's perfect, just put it on the side and don't drench the whole thing with it
Evan Cooper
Also I should say I have no problem with Americans, the American food I have eaten since I've been in America has very good been.
But I do agree foods in America tends to be changed
Thomas Johnson
Obviously. I will offer it as an option. When I cook for others unless the sauce is an integral part I don't put it on myself
Nicholas Roberts
I probably will make the mushroom gravy for true Jaegerscnhitzel, although it is not a personal favorite of mine
Oliver Gonzalez
Personally, I love schnitzel (veal, of course), with just anchovy butter and lemon. Served with hot potato salad and blaukraut. Oh, and cucumber salad.
Brandon Flores
This looks delicious
Luke Gray
In the Germanosphere, it has to be Veal by law, unless you state it in the name like Pork or Chicken Schnitzel.
Asher Campbell
If it's essentially chicken fried steak, why not serve it with what you would a CFS? It might mix things up a little?
Adam Peterson
What do you serve with chicken fried steak?
Michael King
Fries, potato salad (Austrian style) or parsley potatoes. Rice also works but it's inferior to the potato sides. You should definitely serve lingonberry jam with it.
8614872 Pork is better than veal for schnitzel anyway.
Jordan Fisher
It's NOT chicken fried steak. First off, it's not steak, it's a veal cutlet. Secondly, it's breaded, not battered like CFS. CFS make be the German-Texan bastard child of Schnitzel, but they're not the same, and shouldn't be treated the same.
Wyatt Rogers
as a Czech: boiled potatos, mashed potates, potato "olivier" salad, friench fries,
you get the idea, anything potatoey....
Wyatt Harris
I disagree, the natural texture of the veal lends itself to the crunch of the breading more than pork
Both are good if done well
Jeremiah Ross
Hot kartofflesalat and a good sauerkraut with julienned onions, bell pepper, and apples.
Those are my go-to Deutsche sides for schnitzel.
Jordan Gonzalez
Pork tenderloin.
Cut them to desired thickness, thin them out to schnitzel size, coat and season, and you're good to go.
Bentley Harris
Here's a ratio I use for my slaw.
4 parts Shredded white cabbage. 1.5 parts sliced apple 1 part Shredded red cabbage for color. 1 part shredded carrot 1/2 part chopped green onion 3 tbs apple cider vinegar 2 tbs safflower oil (or oil of choice) 1.5 tbs sugar 1tsp salt 1tsp black pepper 1tsp dried mustard 1tsp celery seed 1/2tsp white pepper
Shred cabbage and carrots, chop, or slice, apples, chop green onion, and place in a bowl and mix.
Add wet ingredients and seasonings in a separate bowl and mix, and pour over cabbage. Mix thoroughly to coat everything and place in fridge for at least an hour prior to serving.
Chopped pecans go awesome with this as well as sliced grapes.