Leberkaes Schnitzel

Leberkaes Schnitzel is made out of Leberkaese which means literally translated “liver cheese” in German, but it does not contain liver at all. So what is it? Leberkaes is a special sausage meat and very popular in the South of Germany, Bavaria, and Austria. It is said that the meatloaf was invented in 1776 by the cook of Charles Theodore, Elector of Bavaria, although this story has been heavily contested.  It is baked in the oven like  a loaf until there is a brown crust. It’s the best warm as a sandwich. This is a very popular snack in Swabia, and in the Bavarian Biergarten you enjoy it with a glass of Hefeweizen. The Leberkaes Schnitzel tasted great with a Swabian home made potato salad.
In the USA you can buy the Leberkaese in German delis or butchers, or buy it online. Unfortunately it is not in American regular supermarkets.
Happy Cooking!
Find more German recipes on www.MyBestGermanRecipes.com

4 slices Leberkaes
1 egg
bread crumbs
ghee or clarified butter or just butter

Cooking Instructions
– Place on one plate flour, in the other one the bread crumbs and in the third one an egg, add  a pinch of salt and whisk it with a fork.
– Slice the Leberkaes in thin slices (1 inch or 1.5cm thick), or get them already pre-cut at your store.
– Place the slices first in flour, then egg and finally bread crumbs.
– Melt ghee (clarified butter) in a skillet and fry them on both sides>

Serve them with mashed potatoes and fried onions on top, or with potato salad. You also can place a fried egg on top. Then it is called “Strammer Max”.