Food defines a place. When I travel, I seek out local eateries because they help define the culture. I love it when I discover a dish and can get the recipe for it. It's fun to return home and see how close I can come to duplicating the meal.


This is one of Susan's Favorite Recipes

Schnitzel and rice

Schnitzel and risotto

There are a handful of dishes I've discovered during my travels that I continue to make at home. I thought I'd share one of my favorites – Schweineschnitzel. This pork schnitzel recipe belonged to my landlord when I lived in Germany, back in the mid-1980s. I've enjoyed this recipe countless times during the three decades since. I hope you'll enjoy it as well. Of course, it's never complete without a glass of German wine.

Schweineschnitzel

Serves 4

  • 4 boneless pork cutlets, 1/2″ thick
  • 2 eggs, beaten
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1 cup dried bread crumbs
  • 3 tablespoons butter
  • 3 tablespoons vegetable oil

Directions:

  1. Pound boned pork until 1/8″ thick.
    2. Blend eggs, water, and salt in a shallow bowl.
    3. Dip meat in egg mixture, then coat with crumbs.
    4. For best results, place pork in the refrigerator for about 15 minutes.
    5. Heat butter and oil in skillet.
    6. Fry pork until crisply browned, about 3 minutes on each side.
    7. Serve with lemon slices.

I hope you enjoy bringing a little bit of Germany into your home.

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