Oma was born in West Prussia in 1941. At 3 1/2 years old she and her family had to leave because the Russians invaded Germany. They left in a covered wagon and lived in that for 10 months. Moving from to town, she and her family eventually settled in Bisingen Germany after the war was over. As a child she had a view of Burg Hohenzollern Castle where she eventually and briefly dated Prince Michael von Preussen who was a member of the Hohenzollern dynasty!
The history of schnitzel is not perfectly clear, there are several variations. It is said that that “true” Wiener Schnitzel” is made from veal. Oma’s schnitzel is made with pork rather than veal, which is common in Germany. This week, I will share her recipe that our family enjoyed for Sunday dinner. How lucky are we to have her in our family?
You will need:
8 thin boneless pork cutlets
1 cup flour
3 eggs lightly beaten
1 cup plain bread crumbs
2 tbsp Dijon mustard
1 tbsp vegetable oil
1 tbsp butter
Lemon wedges
Unsweetened plain apple sauce
Trim fat off off pork and lightly pound with meat mallet. Lightly brush Dijon on one side of each cutlet. Dip in flour, then egg and breadcrumbs until each cutlet is coated. Place on platter until all are done.
In a large frying pan, add oil and butter to coat bottom of pan. Once hot, start frying cutlets and add more butter and oil as needed, about 2-3 minutes each side. You are looking for a golden brown color.
Serve with lemon wedges and/or applesauce. Trust me on the applesauce to dip in, the flavors are amazing together.
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