One of our favorite family restaurants is a small German restaurant on the outskirts of my hometown. Our family has been going there for years and they quite possibly have the best German food I’ve ever had.
One of my favorite dishes is their schnitzel and red cabbage. Traditionally made with veal, they also make a version with turkey and that happens to be my favorite.
To me, it’s the perfect fall meal. Warm and homey.
The best accompaniment to the crunchy schnitzel is braised red cabbage. It’s tangy and a little sweet. My favorite recipe is from Rachel Ray.
To make the schnitzel even more decadent, you can serve it à la Holstein (with a fried egg on the top).
We now live about 35 minutes from this restaurant so when I have a craving and am in a pinch, here’s how I cope.
Turkey Schnitzel à la Holstein
- 3 tbsp. flour
- 2 tsp. all purpose seasoning (or salt & pepper)
- 1 egg
- 1 tbsp. dijon mustard
- 1/2 c. panko breadcrumbs
- 4 turkey cutlets
- Canola oil
- 2 eggs
- In a large skillet, heat 1/4" oil over medium heat.
- Set out three plates or shallow dishes for breading.
- In the first, mix the flour and all purpose seasoning.
- In the second, beat the egg and mustard together.
- In the third, spread out the panko breadcrumbs.
- First dredge the cutlets in the seasoned flour, then the egg, and finally the panko.
- Fry the cutlets 3-4 minutes per side or until golden brown.
- Remove the cutlets and drain on paper towels. Fry eggs in the hot oil.
- Serve the schnitzel with a fried egg on top.