Click here to print German Schnitzel.
Remember the Meier Run Pork Shoulder Incident? You know, the one that turned into buying everything in the meat department times 2? Well, now I’m glad I did because I have choices and “thyme” to cook during quarantine!
I have quite a few large pieces of meat in my freezer, some I have broken down into smaller packages. So I went in search of something interesting and my hand landed on some of the pork loin I had cut and separated way back when. I usually take the loins and make 3 or 4 meals out of them. A small roast, some thick cut chops that could be stuffed, and some thinner ones for pounding out and making schnitzel or pork chop sandwiches.
One of our favorite meals with thin cut chops is a schnitzel of some sort. Schnitzel is just a thin slice of meat, fried in fat. German Schnitzel is usually made with pork, Wiener Schnitzel is made with veal. You can make schnitzel with beef, mutton, turkey or chicken, but whatever you choose to use it is delicious pounded thin, breaded, and fried! You could bread and fry cardboard and I bet it would be delicious…
Making schnitzel is really easy. It seems to use a lot of dishes but it’s well worth the extra mess! Pounding the meat thinner gets some frustration out too. I do a seasoned flour, egg, and bread crumb dredge. It seems to hold the breading on the schnitzel better that way. After frying, I keep them warm in a 250 oven until ready to serve.
And of course you have to have a gravy and mashed potatoes! I steamed my cubed potatoes in my CrockPot Express about 7 minutes to get them ready for the mash. I happened to have fresh mushrooms, so I opted for a mushroom cream gravy with a little thyme.
Sometimes we just throw the schnitzel on a bun and have a sandwich, the youngest boy child opted to make a horseshoe style meal with his this time. Apparently also delicious!
In conclusion, if you find yourself with a little thyme on your hands, I urge you to pound some meat! Thanks for checking into my little world again!
