Yesterday, I made one of my daughters’ favorite meals. Tonight, I honor my Austrian heritage with a family favorite and give thanks to my mom for making sure I knew how to cook (and clean and do laundry and manage money and…). Well, I’m hungry so let’s get started!

Schnitzel

Ingredients:

• 2 boneless pork loin chops, 1/2 inch thick
• 2 medium eggs (or 1 jumbo)
• 1/2 – 1 cup of all purpose flour
• 1 1/2 – 2 cups of bread crumbs
• 2 tbsp butter
• 2 tbsp shortening
• salt
• cracked black pepper
• Lemon wedges (optional)
• Horseradish (optional)

Preparation:

Pound the loin chops to 1/4 inch thick using a pan or mallet using a downward and slide outward motion. Season with salt and pepper on each side.

Preheat the oven to 200 degrees and place a sheet pan with a rack on it into the oven. Heat a large skillet or frying pan over medium heat. Using three plates, place the flour on the first one, whisk the eggs on the second and place the bread crumbs on the third.

Use a standard dredging process, first coat in flour, then coat in egg, and lastly coat with bread crumbs.

If needed, sprinkle more breadcrumbs over the meat to ensure a complete coating. Add the shortening to the pan and once it is melted, add the butter.

Swirl carefully to combine and place the first schnitzel into the pan once the foaming stops.  If possible and without crowding, coat the next loin chop and place it alongside. Otherwise, cook each one at a time.  Cook for 3 – 4 minutes per side turning once when nicely browned. When done, remove to the warm oven until the remaining schnitzel and/or dishes are ready.

Serve with Spaetzle in Brown Butter and Thyme and Sweet and Sour Red Cabbage (Rotkohl).