Ok, maybe not that many, but a lot. Last week, in my cooking segment on my knitting blog, I asked for recipes for Weiner Schnitzel. If you remember, there were pork chops in the AngelFood boxes, and I wanted to try my hand at this wonderful German dish. Allena offered up a recipe and I read through it, said “hmmmm”, and took off running. I made it this afternoon (and tweeted while I was doing it) and it was so good!
You’ll need:
eggs or egg beaters
fine bread crumbs
2 onions
2 jars mushrooms
6 porkchops, beaten thin and cut into two pieces each. BTW, when you get ready to pound your chops, cover them with wax paper. This will prevent flying pig juice from …..ok, enough, you more than get the picture, right?
oil
flour
salt
pepper
water
egg noodles
Please forgive me for not having a picture of these lesser, boring, but oh so necessary ingredients.
After you have pounded the pork chops, dip them in egg and then in bread crumbs. Fry them in a little oil until browned. It may take a couple of panfuls. Start the water for your egg noodles now. Once it boils, add the noodles, turn off the burner, and let them sit for the time it says on the package.
Once they are browned, stack them up on a serving plate, and set them aside.
Throw the onions in that same pan, and brown them. Oh my, doesn’t that smell so good? I do love the smell of frying onions. Even if it does last forever. That and cabbage. Yumm.
After the onions are done to your satisfaction, sprinkle in some flour and stir it around to make roue. Use plenty of flour, so you don’t end up with greasy gravy. Scrape up those pan crispies, too! They have such wonderful flavor! Let it brown as much as you like, and then add the water to complete the gravy. (Does anybody need a gravy lesson? I could do that; it would be a great justification for that flip video I want.)
Add the mushrooms. I got these at a steal. 10 dry ounces for 88 cents. I am going back tomorrow to buy Wal-Mart out of them. I would have done it today, but they say “in brine” and I wanted to make sure they aren’t too salty. They aren’t, they are just right!
Stir them in.
Heat them through and serve: A goodish portion of noodles, a cutlet or two and plenty of sauce ladled over the top of it all.
Doesn’t that look like it would get your ledehosen in a wad?
Leave a Reply