Posts Tagged ‘German food’





German Cooking

Monday, February 6th, 2012





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Pork Jäger Schnitzel


Remember!! Comment at the end (below the blog box where it says in little blue letters, “comments” click on that and it takes you to comments and a comment box) in order to enter our giveaway. Drawing is Feb 13th. This time TWO people win one of the two identical packages – Pie tin set and First Out Pie Spatula. So comment early and comment often because every single time you comment, your name goes into the pot!!


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Have you ever had one of those days where washing the dishes is such a chore you just want to walk away and pretend they don’t exist?! Today started out as one of those days for me. I was tired when I got up today. Have no clue why – just tired. However, this morning, as I walked into the bedroom and contemplated the as yet unmade bed, a thought swept over me and I had to smile. “Consider it pure joy, whenever you face trials of many kinds, because you know that the testing of your faith develops perseverance. Perseverance must finish its work so that you may be mature and complete, not lacking anything.” James 1:2-4


So often we think of “trials” as some horrible illness or the death of a loved one or a car accident or bankruptcy, but the fact is, it says, “trials of many kinds” and being tired and energyless is one of those trials. The new mother with no sleep, feeling guilty because she doesn’t feel an overwhelming love for her newborn, as it screams for attention, is a trial. The man who knows he is supposed to get to work, be perky and love what he is doing, but doesn’t love what he is doing and could care less, is a trial. The housewife with a bed that needs to be made but looks more inviting as a place to lay down experiences a trial. And in all these trials, we are supposed to feel joy??


I picked up a stray pillow and said a “thank you” to God for having that pillow on which to lay my head. It made me laugh a little to think of such a silly prayer. But then I thanked God for having a bed to make up and that went to a thank you for cotton sheets, a heavy blanket and lovely comforter to place on that bed. Pretty soon, I wasn’t feeling tired anymore, the bed got made and I ran in here to write this post. I’m thinkin’ somebody coined the phase, “attitude of gratitude”? It’s kind of amazing how your body responds to the mood of your soul. And so, I am trying to practice that “joy” that James was talking about because I really am so blessed that it’s a waste of time to feel otherwise.


And of course, one of those ways that I experience joy is to create Mr. Fix-It a dinner which results in his sitting back, crumpling his napkin and giving a satisfied, “That was good!” I’ve made many meals that lack that response, but then the joy comes in the jokes that follow those disasters. And trust me, there ARE jokes. Mr. Fix-It says that he doesn’t compain about my cooking, though, because he has had his own mishaps. When the children were home and I was gone somewhere, he cooked a package of what he called, “mystery meat” that he found in the freezer, unmarked. He floured it and fried it and as the children tried desperately to cut what they viewed was a piece of leather, they grumbled and asked what it was they were not-so-joyfully struggling to chew. Somehow, Mr. Fix-It had discovered a several year old package of venison that had managed to escape being tossed. He felt lucky not to have poisoned himself and our progeny and gratefully accepts whatever I put in front of him! Now there’s a man of joy!


Well, I thought I’d end up these three posts on recipes from other countries with a hearty meal that is easy and really, really filling and got a Mr. Fix-It, “Are there any leftovers?!” thumbs up. I showed you how to make your own Sauerkraut, here, and it sure goes well with this schnitzel. There’s just nothing like homemade sauerkraut!! Today, I’m showing you how to make a simple schnitzel with a wonderful, creamy gravy. It can be served with a savory, brown gravy, but I figured I would go the different route – of course!! Also, Jäger Schnitzel usually has mushrooms added, however, I decided to just serve the sauce plain. Next time, I’ll add the mushrooms!


Pork Jäger Schnitzel



4 boneless pork chops or 1 lb boneless pork roast sliced to 1/2″ slices or pork cutlets that have been tenderized at the store
1/4 cup flour
1/2 tsp garlic powder
1/8 tsp thyme
1/4 tsp freshly ground black pepper
1 egg, beaten
2 Tbsp milk
3/4 cup fine dry bread crumbs – make your own with a couple of slices of bread toasted and ground in the blender
1 teaspoon ground paprika
2 Tbsp canola oil or olive oil + 1 Tbsp butter
3/4 cup chicken stock
1/2 teaspoon dried dill or 1 Tbsp fresh chopped dill
1/2 tsp salt
2 tsp corn starch
1/2 cup sour cream or 1/4 cup sour cream + 1/4 cup yogurt
1/4 tsp onion powder
1/2 cup sliced mushrooms (optional)


Printable Recipe



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Trim fat from chops. Using a meat hammer, pound the pork chops to about 1/4″ thickness. Make sure edges are hammered nice and flat.


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Mix egg and milk in a shallow dish and beat. In a separate shallow dish, mix bread crumbs and paprika and stir to blend.


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In a third shallow dish (I use pie and cake pans), add garlic to flour


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Add salt


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And thyme..mix to blend


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Meanwhile, in a sauce pan or skillet, mix chicken stock and cornstarch and bring to a slow simmer. Add sour cream and onion powder and whisk until creamy. Add mushrooms and stir (if using) Continue simmering.


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Add dill


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Stir until mixture is thickened to a gravy. Cover and leave on warm


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Working with one piece of meat at a time, dredge cutlets in the flour mixture to coat both sides.


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Dip into the egg mixture on both sides


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And coat with the bread crumbs to cover


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In a skillet, melt the butter with the olive oil or canola oil and heat on medium high heat. When oil is nice and hot, add cutlets. Brown and allow to cook about 3-4 minutes.


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Turn cutlets and brown on the other side and cook for another 3 to 4 minutes.


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Place Schnitzel onto plates and drizzle gravy down the center. Add a lemon wedge for squeezing juice over the schnitzel. Serve with German potato salad and warm kraut. Of course, a homemade roll on the side isn’t anything to sneeze at!!





Happy Cooking!



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