The German Schnitzel is a common dish found on most if not all German restaurant menus. Traditionally, Schnitzels are made with veal or pork. My friend Maria prepared this recipe for our recent German Wine & Dine at the request of her dad. Her dad explained that when he was stationed in Germany, he recalls ordering this dish at a restaurant. Ever since, he’s tried to find this dish on German restaurant menus here in Chicago with no such luck. Maria did some sleuthing and found this recipe. Her dad completely approves of this dish since it tastes just as he remembered when he first had it in Germany…
(Schnitzel with Mushooms, Peppers & Onions)
recipe adapted from German Grandma
1 c flour
1/3-1/2 cup milk
2 c bread crumbs
1/3 c vegetable oil
To Make the Schnitzel: Tenderize the chops or sirloins with a meat mallet. Set out three shallow bowls. In the first, put the flour, which you’ll use to dredge the pork. Next is the eggs and milk, beaten together. Dip the floured pork into this mixture. Put the bread crumbs into the third bowl, and use it to coat the floured and battered pork.
Let the pork sit about 15 minutes before frying. Heat the oil in a skillet, and brown the chops on both sides. Serve with the sauce (recipe follows below).
2 T vegetable oil
2 c sliced mushrooms
1/2 sm. onion, sliced vertically
Bell pepper, ( preferebly different colored peppers) cut in strips about 1” long
1/4 c flour
1 1/2 c beef broth
1/3 c Kruegermann’s Pickle-Salad Mix
/(note: if you can’t get this ingredient, use dill pickles, cut into strips about 1” long)/
1 t Kitchen Bouquet browning and seasoning sauce salt to taste
To Make the Sauce: Heat oil in saucepan; sauté mushrooms, onion, and bell pepper until tender. Sprinkle with the flour and stir to blend.
Cook, stirring, another minute or so. Add beef broth, and continue to cook, stirring occasionally, until thickened. Add Kitchen Bouquet (it adds good color and a bit more flavor to the sauce) and pickle-salad mix. Taste and add salt, if necessary. Serve over schnitzel.