Do schools still ask children about their ethnic heritage? This was a huge deal when I was in elementary school, we'd have nationality day and everyone would bring in food and 'costumes' from their nationality. I would think that this is beginning to go by the wayside as we as a country are becoming more and more a true melting pot. I just think it's becoming harder for children to define their heritage by one nationality and I also think that is a wonderful thing. On the other side of the coin, I do think it's important to learn about other cultures (especially their foods!). Somehow today's post got a little serious...Let me lighten things up a bit for you. For dinner, I made Jäger-Schnitzel. Jäger-Schnitzel is a variation of the traditional German dish Wiener-Schnitzel (minds out of the gutter--it's pronounced with a "v" sound). Wiener-Schnitzel is made with Veal Cutlets and is breaded, seared in a skillet, and served with lemon slices. It's super delicious, but I have never cooked veal and the pricey-ness can make it prohibitive for a weekday dinner. Jäger-Schnitzel on the other hand is made with pork cutlets, served with a mushroom sauces and can be prepared traditionally (with no flour, eggs, or bread crumbs) or Wiener style, which is lightly breaded. This looks and tastes like a dinner that takes hours to prepare, but is really quick and simple. I went with the lightly breaded style and it turned out really well. It's especially delicious served over smashed potatoes with roasted asparagus on the side. I hope you give this dish a try (and give the recipes of a other cultures and countries a try, too!). P.S. This is probably not the most authentic German dish you'll ever try-but it's a simple way to get the flavors of a delicious German dish
4 boneless pork loin chops
16 oz clean, sliced mushrooms (fresh, not canned)
4 Tbl butter
4 Tbl canola oil
1/3 Cup white wine (chicken stock if you prefer not to use alcohol)
salt & pepper
In a large heavy skillet or cast iron pan, heat 2 Tbl butter and 2 Tbl oil over medium-high heat. Pound pork chops to 1/4 inch thick and pat dry. Set up 2 dishes, in one place about 2 cups of flour seasoned with salt and pepper. In the second dish, scramble the two eggs. Dip the pork into the flour, then the egg, and then to the flour. Shake any excess off. Cook the pork cutlets in the skillet until brown on the outside and cooked through. Remove the cutlets to a plate. Add the remaining oil and butter to the pan and saute the mushrooms. Add the wine to the pan and add the pork back in. Cook until the sauce begins to thicken. Serve and enjoy.