Here is an example of a conversation at our house before I try to decide on what to cook for dinner.
Me: Kids, any ideas what I should cook for dinner tonight?
Me: Oh, not again. You always give me the same answer.
Kids: But Mom, you haven’t made it in soooo long.
Me: We just had Schnitzel two weeks ago.
Kids: But Mom, it’s our favorite, please, please, please.
Me: O.K.. Would anybody like to help and peel some potatoes?
Kids:…………………………………(pretend they haven’t heard me)
On our most recent visit to Germany they lived off Schnitzel. My daughter already told me that this is her intention again on our upcoming summer vacation. She is looking forward to eating Schnitzel every day. Oh, well, what can I say.
Schnitzel are hard not to like. I prepare mine with pork tenderloin instead of veal. They are breaded and pan fried in butter and oil. We love to eat them accompanied by homemade mashed potatoes and sweet red cabbage.
* 1 pork tenderloin, trimmed and sliced in about 1/2 inch thick slices
* salt and pepper
* 2 eggs, beaten
* 2 cups unseasoned bread crumbs
* oil and butter for the pan
Place pork tenderloin slices on a big cutting board next to each other (leave enough room in between) cover with some plastic rap and flatten the slices with a heavy pan very thinly. Season with pepper and salt. Toss first in eggs and than in the breadcrumbs. Set aside.
Heat some butter and olive oil in a bigger frying. Fry Schnitzel until golden browned colored on each side. Serve with homemade mashed potatoes and German style red cabbage.