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Schnitzel

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NEWS
November 26, 2012 | By Noelle Carter
What's not to love about schnitzel? Simply pound a pork cutlet nice and thin, bread it and pan-fry until golden. This recipe from Food Editor Russ Parsons can be made in minutes. You can serve your schnitzel alongside a crisp green salad, though you might just choose to round out the meal with Parsons' recipe for German potato salad. (Go ahead, the potato salad only takes about half an hour, and if you time it right you can do both dishes at once.) You can find the schnitzel recipe here , and the potato salad recipe here . For more quick-fix dinner ideas, check out our video recipe gallery here . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
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NEWS
November 26, 2012 | By Noelle Carter
What's not to love about schnitzel? Simply pound a pork cutlet nice and thin, bread it and pan-fry until golden. This recipe from Food Editor Russ Parsons can be made in minutes. You can serve your schnitzel alongside a crisp green salad, though you might just choose to round out the meal with Parsons' recipe for German potato salad. (Go ahead, the potato salad only takes about half an hour, and if you time it right you can do both dishes at once.) You can find the schnitzel recipe here , and the potato salad recipe here . For more quick-fix dinner ideas, check out our video recipe gallery here . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
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FOOD
April 15, 2009 | RUSS PARSONS
A friend and I were talking the other day about -- brace yourself -- what we were going to make for dinner. I said, "Nothing special, just some schnitzel." Her eyes got big and she said almost in a whisper: "I love schnitzel." We then spent five minutes reviewing our favorite schnitzel variations. So far no surprises, I mean, what's not to love about schnitzel? Take a pork cutlet, pound it thin, roll it in bread crumbs and quickly fry it.
NEWS
September 11, 2012 | By Amanda Natividad
Getty's celebrity chef signing and lunch: Ann Willan, author of "The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes that Made the Modern Cookbook" and founder of Ecole de Cuisine La Varenne in Paris, is signing books Wednesday. Afterward, guests can enjoy an Old-World-French-inspired three-course lunch. Lunch is served at noon. Cost is $75, $90 with wine pairings. Reservations can be made online or by calling (310) 440-7300. 1200 Getty Center Drive, Los Angeles . www.getty.edu . Celebrating Gustav Klimt: In honor of Viennese modernist Gustav Klimt's 150 th birthday this past summer, the Getty Cente r is exhibiting Gustav Klimt: The Magic of Line, a collection of the artist's drawings.
HOME & GARDEN
November 26, 2011 | Chris Erskine
A freak for fitness, I decided the other day to concentrate on what trainers call the "core muscle groups," the very struts of the human body. In my case, the core muscles are the tongue and the schnitzel. The schnitzel is unfamiliar to many folks, but it's a sister muscle to the hamstring. Twisty like ship rope, the schnitzel runs from the back of the tongue to a spot just under my computer desk. I'm typing with it now, in fact. So what I've been doing every morning is to work my core muscles - my tongue and my schnitzel - then replenish my fluids later in the day with that popular new heart medication, a glass or two of red wine.
NEWS
September 11, 2012 | By Amanda Natividad
Getty's celebrity chef signing and lunch: Ann Willan, author of "The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes that Made the Modern Cookbook" and founder of Ecole de Cuisine La Varenne in Paris, is signing books Wednesday. Afterward, guests can enjoy an Old-World-French-inspired three-course lunch. Lunch is served at noon. Cost is $75, $90 with wine pairings. Reservations can be made online or by calling (310) 440-7300. 1200 Getty Center Drive, Los Angeles . www.getty.edu . Celebrating Gustav Klimt: In honor of Viennese modernist Gustav Klimt's 150 th birthday this past summer, the Getty Cente r is exhibiting Gustav Klimt: The Magic of Line, a collection of the artist's drawings.
CALIFORNIA | LOCAL
December 25, 2006 | George Skelton
Gov. Arnold Schwarzenegger figures that Sacramento's Christmas gift to Washington is a demonstration of how politicians can all get along and work for the common good. The public's common good, not just the politicians'. But that too. Everyone's job approval is up at the Capitol because of bipartisan agreements in 2006 on several landmark bills, including a rare on-time budget, a record public works package and the nation's first attack on global warming. Sacramento stopped being dysfunctional.
FOOD
February 28, 2001 | ROSE DOSTI, SPECIAL TO THE TIMES
DEAR SOS: Can you obtain the recipe for Cotoletta Milanese from Cafe Bellissimo in Woodland Hills? It's one of the best I've had. RANDALL WIXEN Calabasas DEAR RANDALL: Emilio Bellissimo sent this recipe. You can use chicken breasts in place of the veal. Italian Cotoletta Milanese appears under different names and styles in many cuisines (Wiener schnitzel in German, for example, and the Mexican milanesa). It's a classic dish that is always a treat when done well.
NEWS
September 17, 1992 | FRANK MESSINA
It takes only a fraction of a second upon entering Alex's German-American Restaurant for the realization that this is a family-run establishment to hit you like a pan of homemade apple strudel. A ton of bric-a-brac adorns the walls, but nothing is quite as prominent as the row of family pictures featuring Frank and Rose Russick and their 11 children and 28 grandkids. Frank and Rose know all about what it takes to raise a family and maintain a home. Want proof?
NEWS
December 22, 2005 | S. Irene Virbila, Times Staff Writer
JUST before noon on Fridays, the valets are lined up outside Spago like a chorus line ready to go on stage. Friday lunch is big. Very big. And at the holidays, even bigger. Friday's the day when all the regulars come out, reserving the same table with the same people week after week, year after year. The most coveted are on the outdoor patio, where, even in late December, the sky above is blue and the olive trees lean over the tables, whispering silver in a slight breeze.
HOME & GARDEN
November 26, 2011 | Chris Erskine
A freak for fitness, I decided the other day to concentrate on what trainers call the "core muscle groups," the very struts of the human body. In my case, the core muscles are the tongue and the schnitzel. The schnitzel is unfamiliar to many folks, but it's a sister muscle to the hamstring. Twisty like ship rope, the schnitzel runs from the back of the tongue to a spot just under my computer desk. I'm typing with it now, in fact. So what I've been doing every morning is to work my core muscles - my tongue and my schnitzel - then replenish my fluids later in the day with that popular new heart medication, a glass or two of red wine.
FOOD
April 15, 2009 | RUSS PARSONS
A friend and I were talking the other day about -- brace yourself -- what we were going to make for dinner. I said, "Nothing special, just some schnitzel." Her eyes got big and she said almost in a whisper: "I love schnitzel." We then spent five minutes reviewing our favorite schnitzel variations. So far no surprises, I mean, what's not to love about schnitzel? Take a pork cutlet, pound it thin, roll it in bread crumbs and quickly fry it.
CALIFORNIA | LOCAL
December 25, 2006 | George Skelton
Gov. Arnold Schwarzenegger figures that Sacramento's Christmas gift to Washington is a demonstration of how politicians can all get along and work for the common good. The public's common good, not just the politicians'. But that too. Everyone's job approval is up at the Capitol because of bipartisan agreements in 2006 on several landmark bills, including a rare on-time budget, a record public works package and the nation's first attack on global warming. Sacramento stopped being dysfunctional.
NEWS
December 22, 2005 | S. Irene Virbila, Times Staff Writer
JUST before noon on Fridays, the valets are lined up outside Spago like a chorus line ready to go on stage. Friday lunch is big. Very big. And at the holidays, even bigger. Friday's the day when all the regulars come out, reserving the same table with the same people week after week, year after year. The most coveted are on the outdoor patio, where, even in late December, the sky above is blue and the olive trees lean over the tables, whispering silver in a slight breeze.
ENTERTAINMENT
September 27, 2001 | CHARLES PERRY, TIMES STAFF WRITER
"Servus" is not a name that screams "Austrian restaurant" to most of us (the menu explains that it's a colloquial greeting in Vienna). And Servus is just a trifle hard to see, rather overshadowed by a flashy Italian restaurant next door. But this charming place, located half a mile west of Topanga Canyon Boulevard in Woodland Hills, fills a serious Austrian restaurant gap in the Southland.
ENTERTAINMENT
April 26, 2001 | CHARLES PERRY, TIMES STAFF WRITER
Twenty years is a pretty good age for any restaurant in the Southland. Twenty years in the Santa Clarita Valley, now--well, just look where German Place is located. It's in a rustic block of shops that dates from before the valley's explosive suburbanization, those distant days when Newhall thought of itself as an Old West frontier town. German Place has survived this great transition, I think, by hard work. It doesn't have a printed dinner menu.
FOOD
April 26, 2000 | DANAE CAMPBELL, SPECIAL TO THE TIMES
I grew up in a German household, eating German food. When I was a youngster, my favorite dish by far was wiener schnitzel: veal scallops coated with crisp bread crumbs, served with a squeeze of lemon and a side of French fries. I've updated my old favorite using readily available turkey cutlets (slices from the whole breast) and the exquisitely crunchy Japanese bread crumbs, panko.
MAGAZINE
November 22, 1992 | Charles Perry
Boy, did I order the right thing, I was thinking. Just then, a woman at the next table looked at my plate of braised short ribs, leaned over and said with undisguised envy: "You ordered the right thing!" This happens a lot at the Players, partly because the customers are on the gregarious side for Beverly Hills, partly because they have definite tastes in food and partly because when tables are arranged this close, nobody's order is exactly a big secret. Is it a cramped room?
FOOD
February 28, 2001 | ROSE DOSTI, SPECIAL TO THE TIMES
DEAR SOS: Can you obtain the recipe for Cotoletta Milanese from Cafe Bellissimo in Woodland Hills? It's one of the best I've had. RANDALL WIXEN Calabasas DEAR RANDALL: Emilio Bellissimo sent this recipe. You can use chicken breasts in place of the veal. Italian Cotoletta Milanese appears under different names and styles in many cuisines (Wiener schnitzel in German, for example, and the Mexican milanesa). It's a classic dish that is always a treat when done well.
FOOD
April 26, 2000 | DANAE CAMPBELL, SPECIAL TO THE TIMES
I grew up in a German household, eating German food. When I was a youngster, my favorite dish by far was wiener schnitzel: veal scallops coated with crisp bread crumbs, served with a squeeze of lemon and a side of French fries. I've updated my old favorite using readily available turkey cutlets (slices from the whole breast) and the exquisitely crunchy Japanese bread crumbs, panko.
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