Schnitzel is always made from a boneless cut of meat. For weiner schnitzel, use boneless veal chops. For pork schnitzel, use boneless pork chops. And for a chicken schnitzel (less common), use boneless skinless chicken breasts.
Prep Time: 10 mins | Cook Time: 10 mins | 4 Servings
- 4 boneless pork or veal chops 1 cup plain bread crumbs
- 1 tsp salt vegetable oil for frying
- ½ tsp black pepper lemon slices for garnish
- 1 cup all-purpose flour
- 2 large eggs
- 1 tbsp lemon juice
Trim meat of any unwanted fat (if desired). Lay the pork or veal chops out on a countertop between two layers of plastic wrap. Pound out chops until ¼” thick. Season with salt and pepper.
Spread flour out into a shallow dish. In another shallow dish, whisk eggs together with lemon juice. In a third shallow dish, spread out bread crumbs.
Pour about ¼” of vegetable oil into a large deep skillet. Bring oil to 350˚F.
Dredge chops into flour to coat, then immediately dip into eggs to coat, followed by bread crumbs to coat. Place chops into the hot oil and fry 3 to 4 minutes. Work in batches if needed based on size of pan. Gently flip over and cook for an additional 3 to 4 minutes on the other side until chop reaches a minimum internal temperature of 145 F and is browned and crisp.
Serve hot with lemon slices.
GERMAN POTATO SALAD
Prep Time: 10 mins | Cook Time: 20 mins | 6 Servings
- 2 lbs red potatoes diced
- 2 tbsp sugar
- 1 lb bacon diced
- 1 tbsp dijon mustard
- 1 red onion diced
- 1 tsp salt
- ¼ cup white vinegar
- ½ tsp pepper
- ¼ cup olive oil
- ¼ cup parsley, chopped
Bring a large pot of water to a boil. Add in diced potatoes and boil until tender, about 10 to 12 minutes. Drain potatoes and place in a large mixing bowl.
Meanwhile, add bacon to a cold large skillet. Heat over medium heat and cook bacon until crisp, about 8 to 10 minutes. Remove bacon from grease and set aside, leaving grease in pan.
Add red onion to grease and cook 5 minutes until onions are soft. Whisk in vinegar, olive oil, sugar, mustard, salt, and pepper until heated through, 1 to 2 minutes.
Pour sauce over cooked potatoes. Toss with bacon and parsley. Serve hot, or chill to serve cold.
TRADITIONAL GERMAN SAUERKRAUT
- 1 green cabbage, finely chopped
- 1 jar of prepared sauerkraut
- ½ lb bacon, chopped
- 1 onion, chopped
- 2 carrots, shredded
- 1 cup chicken stock, or water for some liquid in the pot
- cracked or whole peppercorns
- optional – bay leaf, a few juniper berries and a few cloves. Wrap in a small piece of cheesecloth for easy removal
- 1 apple, cored and chopped
- a dollop of butter (or even better, duck or goose fat)
- parsley, chopped
Brown the onions and bacon in a deep pot. Add the cabbage, sauerkraut, carrots, stock, peppercorns (and other spices), and apple. Simmer until cooked through and soft. Turn out into serving dish and sprinkle with the chopped parsely for colour.
This dish is better prepared the day before being served, and kept in the fridge overnight. It tastes best reheated!
Like all traditional recipes, this can be varied to the taste of the family. A pork hock can be cooked instead of bacon, shredded and added to make a meal. Likewise European style sausages can be arranged with it. Polish add Kielbasa pieces with the pork (and even cube-size potato chunks) to make “bigos”, or “hunter’s stew”. A lower fat version is a turkey leg precooked and added instead.
Spaetzle noodles can be dressed up just like any other pasta with sauces and additional ingredients, or it can be served plain or sautéed in a little bit of butter. It’s a versatile little dumpling that can be as fancy or as simple as you’d like.
Prep Time: 35 mins | Cook Time: 10 mins | Servings: 6 Servings
- 2 cups all-purpose flour 6 large eggs
- 1 tbsp minced fresh parsley ½ cup milk (maybe less)
- ½ tsp nutmeg ¼ cup butter
In a large mixing bowl, whisk together flour, parsley, and nutmeg.
In a separate bowl, lightly beat eggs.
Alternate between stirring in beaten eggs and milk to the flour mixture until you have a smooth batter. Let the batter rest for 30 minutes at room temperature.
Meanwhile bring a pot of salted water to a boil.
Pour spaetzle dough through a spaetzle maker or colander directly into the boiling water so that small, elongated drops fall in.
Boil until spaetzle rises to the top. Use a slotted spoon to remove spaetzle from water.
Melt butter in a skillet over medium heat. Place drained spaetzle directly into butter and fry 2 to 3 minutes. Serve hot and garnish with more minced parsley.