by Däner
(Huntington Beach, CA)

As a Bavarian-American, it's really difficult to convince any American that anything authentic "schnitzel" is NOT a hot dog in a prätzel bun from the fast food chain, "Der Wienerschnitzel."

Gimme a break :)

There's nothing like an authentic schnitzel, veal or pig, prepared like Oma made! I kinda prefer Jägerschnitzel. Here's the fast American-style pig schnitzel in a mushroom sauce...

--thin sliced, boneless pig shoulder, rinsed, dredged in flour, dipped in egg batter, then coated with seasoned breadcrumbs. Pan fry on medium heat in a little oil both sides, maybe 2-3 min each side, then remove
--while fry pan is still hot, add a can of cream of mushroom soup and a little white wine or water. Season with onion powder and salt to taste to make a gravy. Add back in the cooked schnitzel. Spoon the gravy on top, cover and simmer for 10-minutes. Easy.
--serve with your choice of sauerkraut, blaukraut, spätzle, or warm potato salad, German-style. And don't forget the pickle :) Enjoy!

Click here to post comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Recipe Experience.

Back to German Recipes Homepage

Share this page:
Want to add a link to this page to your site or blog? Here's how.

Would you prefer to share this page with others by linking to it?

  1. Click on the HTML link code below.
  2. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable.
Custom Search

Paleo Cookbooks - Recipes for the Paleo Diet