Friday, May 7, 2010

Wiener Schnitzel and Semolina Dumpling Soup with Steamed Artichokes

And no, I am not talking about the hot dog joint. This is an authentic German recipe! Okay, I am not sure how authentic it really is, but this a recipe from my father-in-law (and mother-in-law), who has a German brother-in-law and served a mission for our church in Austria. Anyway, we love this recipe, and I love it even more because I make my husband make it. To me it seems a little involved, but my husband can pretty much have it all made in about 30 minutes. If you aren't up for the wiener schnitzel, make the semolina dumpling soup on its own! It is great on those cold days, or those sick days too.

Wiener Schnitzel

Boneless Pork Chops (one for each person)
Eggs beaten
Panko bread crumbs (regular work too)
Salt and pepper

Pound out the boneless pork chops until they very thin. Season with salt and pepper. Heat about 3 inches of oil in a large pan to 375 (or you can use a deep fat fryer, but you'll have to clean it out after your done). Dip the pork chops into the flour, then the beaten eggs, and then the bread crumbs. Fry for about 1-2 minutes each side and then let drain on paper towels. When eating, drizzle with lemon juice.

Semolina Dumpling Soup
4 tbsp butter
2 eggs
1/2 tsp salt
12 tbsp semolina flour
2 tbsp cold water
8 cups chicken broth (I like to use chicken bullion)

Mealt butter and then stir in all other ingredients one at a time. Allow the dough to rest for 20 min. If it seems too stiff, add water, or too runny, and more semolina.
Scoop out dumplings with a small spoon and drop gently into boiling chicken broth, and then simmer several minutes.

Steamed Artichoke

If needed, cut stem off artichoke. Place into a basket steamer and steam for 45 minutes to an hour. Rip off leaves and dip in melted butter or mayonnaise.

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