Germany - Schnitzel
I made schnitzel some time ago when we were still living in Chicago. We had a few friends over for Oktoberfest celebrations. Delicious beers and schnitzel. We made a lot, so naturally we had leftovers.
There are FOUR ways I can think of serving it. And all 4 ways are a win-lose scenario. Why a lose? Because that means there are 3 other ways you aren’t currently eating schnitzel LOL.
With steamed dumpling bread (knedle) and gravy. Probably one of my most favorite ways.
With potato salad (either with a vinegar dressing, or the standard mayonnaise dressing) - technically this counts as two ways, right?
Between two delicious pieces of rye bread.
Have you ever had a schnitzel sandwich? It’s amazing. Highly recommend! Anyway, for those interested. This delicious schnitzel recipe is now on the blog! Including the gravy. Let me know if you guys want the steamed dumpling (knedle) recipe on the blog and I will post it too!
4-6 pork loin chops
Salt and pepper
1 teaspoon paprika
1 teaspoon marjoram
1 tablespoon milk
1-2 cups bread crumbs
Oil, for frying
Lemon Juice (optional)
1 tablespoon reserved oil
2 tablespoons butter
1/4 cup flour
1 1/2 cups water or broth
1 tablespoon lemon juice
Rinse the pork loin chops, dry and tenderize. Season with salt and pepper on both sides.
Note: make sure the pork loin chops aren’t thicker than about 1/4-inch after tenderizing. If they are too thick, the breading will burn by the time the pork cooks throughout.
Set up your dipping stations: flour with 1 teaspoon of paprika and marjoram each; eggs mixed with 1 tablespoon of milk; and breadcrumbs. Dredge the pork in the order listed. Make sure to shake off any excess after each station.
In a fryer or nonstick pan on medium-high heat, add about 2 cups of oil. When the oil is hot, fry the pork 3-4 minutes on one side, 1-2 on the other. Set on a paper towel to dry off the excess oil. Drizzle with lemon juice.
Serve with a potato salad if using lemon juice to drizzle on the schnitzel. Serve with steamed dumplings (knedle) if using gravy. The knedle will absorb the gravy beautifully.
Reserve 2 tablespoons of the oil used for frying.
Heat a sauce pan on medium heat. Add the reserved oil and mix in 2 tablespoons of butter. When the butter has melted, add 1/4 cup of flour. Stir until well incorporated.
Add about 1 1/2 cups of water or broth and 1 tablespoon of lemon juice. Stir until smooth.
You may add more liquid to reach your desired consistency.
Drizzle over the schnitzel and steamed dumplings.