Schnitzel Holstein is usually a traditional dinner entree. It is great for breakfast too! Especially if you are craving brunch food instead of breakfast food.Veal is the meat in traditional Holstein Schnitzel recipes. Pork can be substituted for veal, but you must state that the schnitzel was made with pork and not veal.
Historically, Austrian wiener schnitzel was originally made with pork. A king, who was served the original pork wiener schnitzel thought that the meat was veal. The king kept raving about the great veal dish named Wiener Schnitzel. You could not argue with a king in those days, so the recipe was changed from pork to veal. I guess that pork was not glamorous enough for that king! Pork is much cheaper than veal too.
The Holstein garnish of anchovies and caper butter was not used for this brunch recipe. I thought those flavors may be a little too challenging for breakfast entree, so they were omitted. If you want to serve this Holstein schnitzel for dinner, then by all means, add the classic garnish of anchovies, butter and capers.
Farina, creme of wheat, oatmeal and several other grains are often served hot for breakfast. Polenta can be made with any grain. It is basically a grain mush. The original polenta was made with local native Italian wheat and other wild grains. Corn meal polenta is actually a nice comfortable item for brunch. It is like a Native American corn meal mush, which was a common starchy staple.
Jalapeno Jack Cheese Polenta Recipe:
Heat a sauce pot over medium high heat.
Add 2 pats of unsalted butter.
Add 2 tablespoons of finely minced onion.
Add 1 finely minced jalapeno pepper.
Saute till the onions turn clear.
Add 2 cups of water.
Bring the water to a gentle boil.
Add a little bit of corn meal at a time while constantly stirring with a whisk.
Stop adding the corn meal when the polenta first starts to look like it is beginning to thicken!
When the corn meal start to thicken, reduce the temperature to medium/medium low heat.
Constantly stir the polenta, till it becomes pale yellow colored, very smooth and it becomes thick.
(The polenta will thicken to the correct consistency shortly after the loose stage. You have to constantly stir till the polenta is finished so it will gain a creamy texture.)
When the polenta is nearly finished becoming thick and smooth, add 1 small handful of grated Monterey Jack Cheese, while stirring.
Add sea salt and black pepper.
Take the polenta off of the heat.
Load the polenta into a star tipped pastry bag and set it aside on a stove top to keep it warm.
Pork Schnitzel Holstein Breakfast Recipe:
Pound a lean 5 or 6 ounce pork loin cutlet flat and thin with a mallet or a wine bottle.
Dredge the cutlet in flour.
Dredge the cutlet in buttermilk.
Finally, dredge the pork cutlet in fine bread crumbs that are seasoned with sea salt and black pepper.
Heat a saute pan over medium heat.
Add 1 splash of blended olive oil.
Add 2 pats of unsalted butter.
Quickly pan fry the breaded pork cutlet on both sides, till it becomes golden brown.
Set the cooked schnitzel on a dry towel to remove the excess grease.
In the same pan that the schnitzel was cooked in, fry an egg sunny side up.
Set the pork schnitzel on a plate.
Set the fried egg on top of the schnitzel.
Pipe the jalapeno jack polenta on to the plate with the pastry bag.
Garnish the plate with orange segments and pomegranate fruit.
You can garnish the Pork Schnitzel a la Holstein with an anchovy filet and caper butter if you prefer the full traditional garnish. The Schnitzel Holstein garnish is optional, especially for breakfast.
This is a very light and simple flavored meal! The jalapeno jack cheese polenta adds a little bit of zest to the plate. Polenta is a nice alternative to corn bread or grits for breakfast. This entree is a great breakfast to start the day with. By adding the caper, butter and anchovy garnish, this schnitzel can be great traditional restaurant and yacht club dinner entree too. Yummy! ... Shawna