Schnitzel

Scnitzel is a typically German dish. It originally was made with veal, but it's more commonly made with pork today. Pork is juicier.

It's kind of the German equivalent of the breaded tenderloins loved by Hoosiers. Leftovers make great sandwiches, too.

Here is my mom's recipe. I have to keep this post short because this German keyboard is making me cräzy!

Schnitzel (serves 4)

1 pound or a little more of pre-cut boneless pork loin

flour, to cover the meat

2 egg yolks

1/4 cup milk

fine breadcrumbs

veggie oil, for frying

a little butter

salt and pepper

2 lemons, sliced

1.) Toss the meat with the flour in a plastic bag, just so the meat is covered lightly. Shake off any excess flour.

2.) Beat the egg yolks with the milk. Dip the meat into that, and immediately dredge the Schnitzels in breadcrumbs.

3.) Heat the oil and butter in a large pan. When sizzling, put the meat in, sprinkle with salt and pepper, and cook for 5 minutes.

4.) When golden on bottom, flip. Sprinkle that side with salt and pepper, and cook 5 more minutes. Serve with lemon slices.

5.) Schnitzel can be made ahead of time. Just put in the oven at 350 for about 10 minutes to reheat.