Ingredients 4 eggs 1/3 cup milk 2 teaspoons salt 2 cups all-purpose flour 4 Tablespoons unsalted butter 1 teaspoon white pepper ¼ teaspoon nutmeg Directions In a medium bowl, whisk together the eggs, milk, and salt. Add in the flour and stir until well combined. Bring a large pot of salted water to a boil […]
Sauerbraten is a German pot roast that can be prepared with a variety of meats—most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse.
The designation “Wiener Schnitzel” first appeared in the end of the 19th century, with the first known mention in a cookbook from 1831. In the popular southern German cookbook by Katharina Prato, it was mentioned as eingebröselte Kalbsschnitzchen.
Recipe by admin
