By Christie Vanover | Published April 10, 2011 | Last Updated December 28, 2022
One of the best parts about being stationed in Europe was driving to Germany for schnitzel and beer. Schnitzel is Germany’s version of country fried steak. You take a piece of meat, bread it up, deep fry it and smother it in gravy. How can you go wrong with that?
A trick I learned years ago on the Food Network is that when you fry something, always think of February—FEB (flour, egg, breadcrumbs). If you dip your meat in the ingredients in that order, you’re good to go.
Schnitzel is generally made with pork. The secret is to pound it very thin. Living in a military town, I’m lucky enough to have a cultural variety of ingredients readily available. I can go down the street and easily find Korean, Filipino or German food. We have a great German market that sells spicy mustards and authentic breadcrumbs, and my local butcher sells pork already pounded out for schnitzel. If you’re not quite as lucky, just pound your pork between two pieces of plastic wrap and use traditional breadcrumbs. I highly recommend you find the authentic mustard though. It’s got that extra special kick that you just don’t find in the plain yellow stuff.
I usually serve schnitzel on cold winter days with mashed potatoes or spätzle (noodles), but when I went to my butcher this week, I just couldn’t resist. To lighten up the dish on this hot spring day, I served it with a German mustard sauerkraut salad. You can use any type of lettuce leaves, but I prefer măche. It’s a popular lettuce in Europe. I like it as a side item because the leaves are small and delicate and hold dressing really well. It’s also rich in vitamins A, C and potassium.
German Mustard Sauerkraut Salad
Ingredients
- 1 tablespoon German mustard
- 2 tablespoons olive oil
- 1 tsp. honey
- 1-2 cups M?che lettuce
- 2 tablespoons sauerkraut
Instructions
- In a medium bowl, whisk mustard, olive oil and honey together, until it’s well blended. Add lettuce leaves and sauerkraut and toss well. Serve alongside schnitzel.
This estimate was created using an online nutrition calculator
German Mustard Sauerkraut Salad
Ingredients
- 1 tablespoon German mustard
- 2 tablespoons olive oil
- 1 tsp. honey
- 1-2 cups M?che lettuce
- 2 tablespoons sauerkraut
Instructions
- In a medium bowl, whisk mustard, olive oil and honey together, until it’s well blended. Add lettuce leaves and sauerkraut and toss well. Serve alongside schnitzel.
This estimate was created using an online nutrition calculator
German Mustard Sauerkraut Salad
Ingredients
- 1 tablespoon German mustard
- 2 tablespoons olive oil
- 1 tsp. honey
- 1-2 cups M?che lettuce
- 2 tablespoons sauerkraut
Instructions
- In a medium bowl, whisk mustard, olive oil and honey together, until it’s well blended. Add lettuce leaves and sauerkraut and toss well. Serve alongside schnitzel.
This estimate was created using an online nutrition calculator
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