Thursday, October 18, 2012


Today is my Mom's birthday.  Can you believe she would have been 93  Wow!  Yes, I was an afterthought.  In honour of my German Mom's day I thought I would post this recipe for Schweineschnitzel that I had posted in my other food blog.  We made it a couple of days ago for Octoberfest. No beer, sorry. Too many minors. 

Most of you are familiar with weinerschnitzel (breaded veal cutlet) but I'm not a fan of veal so I decided on this pork variation.

I turned out delicious!


4 thin boneless pork chops (substitute veal chops, if desired)
1/2 c. oil (I use olive oil)
3/4 c. fine bread crumbs
2 eggs
salt & pepper
2 lemons


  1. Heat the oil in a large skillet at medium high heat.  
  2. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8").  
  3. Beat the two eggs in a bowl that is wide enough to dip the meat into.  
  4. Spread the bread crumbs onto a plate or flat surface.  
  5. Take each cutlet, season with salt and pepper and dip both sides of meat into eggs to coat.  
  6. Then coat the entire cutlet with the bread crumbs.  
  7. Place in hot oil and cook on both sides until golden brown.  It only takes about 1-2 minutes per side.  
  8. Serve each cutlet with half a lemon on the side.  Some people go ahead and squeeze the lemon onto the schnitzel before serving.  

Serves 4

Tip: We served it with homemade fries. 

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