Attention, Bostonians who love German food: your new brunch spot is Somerville eatery Bronwyn. Their crispy schnitzel and biscuits is a far cry from your every day sausage and gravy preparation. There’s fried veal cutlets involved, for one, and blütig maras for another. That’s German for Bloody Mary, of course. Saddle up to a table and bring your appetite: there are no small portions when it comes to Deutsch Lebensmittel.
- 8 veal or pork loin medallions, about 2-3 ounces each, pounded out thin
- 1 cup panko
- 4 eggs
- 1 cup flour
- oil, for sauteeing
- 2 tablespoons butter
- 2 bratwursts
- 1/2 cup flour
- 1/2 cup butter
- 1 quart milk
- lemon juice
- cayenne pepper
- 4 cups all-purpose flour
- 2 1/2 tablespoons sugar
- 1 tablespoon salt
- 1 tablespoon + 2 1/2 teaspoons baking powder
- 2 cups cream
- 1 egg, for egg wash
- Prepare the gravy by chopping the bratwurst into pieces.
- Brown in the butter, then add flour.
- Stir over medium heat for about 5 minutes.
- Add the milk and bring to a boil.
- Lower the heat and add seasoning to taste.
- Combine the dry ingredients and whisk them so they incorporate evenly in a large bowl.
- Then add cream and bring together with your hands. Do not work this dough.
- Roll out about 3/4-inch thick and punch large 4-inch circles with a ring cutter. Any scrap dough can be re-rolled.
- Lay onto a buttered cookie sheet, brush with egg wash and bake at 400°F for about 9 or 10 minutes until golden.
- While the biscuits are cooling, season the meat and dredge in flour.
- Dig meat in the egg and finish in the panko.
- Pan fry in a large cast iron pan until golden on each side, adding some butter as the schnitzels cook.
- Squeeze some lemon on them as they come out of the pan and sprinkle a little more salt.
- Fry a few eggs to finish and serve the biscuits, cut in half with a schnitzel in the center, ladling the gravy over. A salad on the side is nice.
Check out some other schnitzels on Food Republic: