Schnitzel

One of the most delicious and simultaneously artery clogging meals I've ever eaten was schnitzel with hollandaise sauce at a restaurant in Berlin. Tasty. Schnitzel is traditionally a veal cutlet rolled and pounded flat, breaded and pan-fried. It is not normally coated with butter and cream sauces, that was a slightly overkill. While schnitzel was originally veal, it is often now made with pork.

I love schnitzel. A friend of mine, who shares my love of schnitzel was recently visiting and were were talking schnitzel, it got me in the mood. I had never made it, nor had my friend so we dove in! Alright, I did not really let my friend do anything, which slightly irritated him I think. I get my kitchen control-freak tendencies from my mother.

I don't eat veal for ethical reasons, so we made pork schnitzel. I decided to buy some thin cut pork chops, since they were already thin we did not have to work much to roll them out. If you need to do so, you'll want them to be about a 1/4 inch thick before frying. I followed this recipe, the note saying it was written by a German sold me!

The schnitzel were delicious! I served them with salad and sweet potato fries. My friend and I ate all of them, no leftovers. However, we both agreed that paprika would make them better. Paprika is a staple spice in lots of German recipes. Yum.