Schweizer or Kase Schnitzel

by Tom Binard
(Golden, CO)

I didn't originate this recipe, but I never see it listed on the recipe websites, although I haven't seen them all.

When I was stationed in Bavaria some 50-odd years ago, many of the local Gasthouses served this. Some called it Kase and others just called it Schweizer, but either way was the same, and it became my favorite. Took me several tries after mustering out to get it right. Melts in your mouth.
Now my kids and grandkids are fixing it, sometimes even with venison!

You will need lots of scrambled eggs, deli ham and grated swiss cheese, depending the amount of meat being served.
Prepare the standard Wienerschnitzel, keep warm in the oven while you fry the eggs, don't let them get stiff.
Put slices of ham on top the schnitzels, swiss cheese over that, then top with the fried scrambled eggs.

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Feb 06, 2012
Pot Pie Noodles
by: Penelope Million

Looking for an athenic reciope for Pot Pie Noodles my Grandmother from Gernany always made them for my Dad. She would make them two ways one way she would make them fluffy the other way she would open the lid for a minite and they would fall. She called them by two different names depending on how she prepared them. My dad liked them fallen. My mom always messes up the recipes when she gives them to me. Ive seen some on line recipes but I don't think there right, somthing lost in the translation.

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Zachary - USA
Tremendous website. I lived in Germany for almost 14 years. Your recipes have me excited about getting back into German cooking. Thanks so much!