Schnitzel - The German Palette Blog at - 223709

The German Palette

Feb. 20, 2011 8:35 am 
Updated: Feb. 23, 2011 9:52 am
Week #6,  Oh boy I am behind. I am working on catching up. My stove got sick and the medicine is on backorder. Amazing how all of a sudden my mind became a complete blank as I attempted to come up with dinner ideas. Funnily though it seems we don’t bake everything and we have survived a whole week without a stove. Yup! in 2011, a family of 5 can live without a stove for over a whole week. Who knew? Lol. I am hoping they get my stove working early next week. Anyway I am working on getting caught up on the weeks. Then once I have gone through my personal recipes I can start trying out new ones.
Traditionally this is made with veal, lamb (baby sheep). We never had it that way that I can remember (thank goodness) , but my mom used pork chops. I have since omitted the bone because my boys like making schnitzel sandwiches.  We always had the creamy paprika sauce over it, but again that has changed over time. My hubs don’t like the sauce so I don’t make it often.  Other then that I would serve schnitzel with speatzle and a light salad. You could go authentic and do rot kohl, red cabbage, very yummy. I think it makes the meal a bit heavy so to lighten it I go with salad. Another addition could be fried potatoes; this is not the same as French fries.  Again my boys like sandwiches which are more like a burger because you use a bun. Take your schnitzel and a bun. Put some mayo, I also like some mustard and lettuce.  If you can get German rolls that would be better. I wonder how many other ways people have these, if you have a great twist on this favorite please let me know.  Here is the recipe.
6 pork chops, no bone
Salt, pepper and paprika
1 cup flour, more if needed
3 eggs plus 3 tablespoon milk
1 cup breadcrumbs
1/3 cup margarine
1 lemon (optional)
Flatten pork chops with meat pounder. Sprinkle with salt, pepper and paprika. Coat with flour, put this in a bag (big plastic or paper) it works much better.  Dip into egg/milk mixture and then coat with breadcrumbs. Again use a bag as this makes it much easier.  Pan fry in hot margarine over medium about 8 minutes each side. Turn only once, let rest.  Arrange with slice of lemon, if desired.  
Feb. 20, 2011 8:53 am
This looks great. Thanks for sharing! I moved here 16 years ago from Colorado Springs. I grew up in Woodland Park. I haven't been back since leaving and I hear it has changed a lot since then.
Feb. 23, 2011 9:52 am
souplovinnicole, Wow you've been gone a while. Well there have been insane changes. Powers is a main if not the main road around and Academy seems to be dying. It has expanded so much that Denver starts almost by castle rock. Cuh-razy!!! You must love where you live now though since you haven't come back. I have left this state several times but always bounce back. I finally admitted this is home. lol thanks for commenting. I hope to see you back here otherwise I will catch you on your blog. ~V
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About Me
I am married to my high school sweety and we have 3 boys, in their teens. I have been cooking since I was a young girl and learned to cook by sight.It had to look "right" . That is still how my mom gives directions for recipes. I am of German descent and hope to increase my german cooking/baking repretoire.
My favorite things to cook
Pastries and german cuisine are my tendencies. I love trying new things. I love fresh baked bread, yummm.
My favorite family cooking traditions
German pancakes, Paprika schnitzel and speatzle,
My cooking triumphs
Tiramasu Cake...yummm!!! everyone always requests it. I absolutly love that people love something I made.
My cooking tragedies
My sister raved to some German ladies that I made "out of this world" German Cheesecake. I made them a cake, since they HAD to try it. Turns out I forgot the sugar, no one ate it. I am still embarrased about that. Definetly a lesson learned.
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