Saturday, April 28, 2012

German Pork Schnitzel


Being a military wife for 23+ years, we traveled a lot from base to base, and spent 4 1/2 wonderful years in Berlin, Germany before the fall of the Wall.  In fact, we were there when the wall came down and how fantastic it was to witness history first-hand.  While there, I developed a love of German foods, and this is one of my families all-time favorites!


1-2 tsp. Edora schnitzel and chop seasoning  ( If you can't find this, use a mixture of Seasoned Salt and Pepper
1/2 cup flour (or more depending on how many scallopini's you have)
1 pkg pork scallopini or pork chops pounded thin with a meat mallet
1-2 cups crushed corn flakes or Panko bread crumbs
1-2 eggs, beaten with a tablespoon of cold water
1 pkg. Maggi Jaeger Sauce (also known as Hunter Sauce) See link if you can't buy it locally:

Mix rub with flour and dredge schnitzel's in mixture; dip coated schnitzel's in egg, then dredge schnitzel's in corn flake or bread crumbs.

Place on rack over paper towels and allow to sit for 30 minutes to 1 hour at room temperature (this helps the batter stick to the scallopini)

Fry prepared scallopines (schnitzels) in hot oil (I use a deep-fryer, but you can do this in 2 tbls. oil in hot skillet) for a few minutes or until cooked through - cooks very quickly. 

Drain on paper towels and serve with Jaeger (Hunter) Sauce, fried potatoes and onions, and Rote Kohl or Creamy Cucumber Salad with Dill.

Here is another authentic German recipe for pan-fried Chicken Schnitzels with Hunter Sauce!  Yumm!


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