Wiener Schnitzel

Not to be confused with Wienerschnitzel, an American restaurant chain.

Wiener Schnitzel
Wiener Schnitzel (from German Wiener Schnitzel, meaning Viennese cutlet) is a traditional Austrian dish and popular part of Viennese and Austrian cuisine, consisting of a thin slice of veal coated in breadcrumbs and fried. In Austria the dish is traditionally served with a lemon slice, lingonberry jam and either potato salad or potatoes with parsley and butter. While traditional Wiener Schnitzel is made out of veal, it is now sometimes made out of pork, though in that case it is often called Schnitzel Wiener Art (Germany) or Wiener Schnitzel vom Schwein (Austria) to differentiate it from the original. The dish may have originated in Milan, northern Italy, as cotoletta alla milanese, and may have appeared in Vienna during the 15th or 16th century. According to another theory, it was introduced by Field Marshal Radetzky, who spent much of his life in Milan, in 1857. The term "Wiener Schnitzel" itself dates to at least 1862.

Hello Gretchen and Josh,

So I thought perhaps you needed a little education on the food fare of the area. and soon I will explore gingersnaps and Sour Bratten. But today here comes one of Gretchen's favorites. And I hope her crock pot wasn't a casuality of shipment arrivial. (Hint a 225 degree oven left on all night is a BIG crock pot...
Slow Cooker Reuben Sandwiches
(Easy enough to make for a weeknight meal or a friendly Oktoberfest gathering. Bring on the beer and the oompah band!)

Prep Time: 15 min
Total Time: 11 hours 15 min
Makes: 8 sandwiches
1 package (2 pounds) refrigerated sauerkraut
1 package (2 to 3 pounds) corned beef brisket
1 cup Thousand Island dressing (DID YOU KNOW THOUSAND ISLE IS HALF KETCHUP AND HALF MAYO WITH PICKLE RELISH)
16 slices pumpernickel rye bread, toasted
8 slices (1 ounce each) Swiss cheese

Total Time: 1 hour 5 min
1. Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.)
2. Cover and cook on Low heat setting 9 to 11 hours.
3. Remove beef from cooker; place on cutting board. Cut beef into slices. To serve, spread 1 tablespoon dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast. This is when I like to grill but this is optional
Serve With German Potatoe Salad which I can tell you another day how to do in the microwave.
These sandwiches cry out for a good garlic dill pickle, purchased German potato salad or crunchy potato chips and a side of deli slaw.
Variation
To make this a portable potluck sandwich, stir the sliced beef into the sauerkraut. Place the dressing in a squeeze bottle (like for ketchup), and set out a basket of rye buns and smaller slices of Swiss cheese to make it easy for guests to make their own sandwiches.

Nutrition Information:
1 Serving: Calories 540 (Calories from Fat 315 ); Total Fat 35 g (Saturated Fat 12 g); Cholesterol 110 mg; Sodium 2390 mg; Total Carbohydrate 33 g (Dietary Fiber 6 g); Protein 29 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 14 %; Calcium 36 %; Iron 26 % Exchanges: 2 Starch; 1 Vegetable; 3 High-Fat Meat; 1 Fat *Percent Daily Values are based on a 2,000 calorie diet.