It is almost time for Oktoberfest. That means food, beer and fun. I have never lived in Germany, but my sister did. I visited her and had some of the best food I have ever eaten in my life. While visiting we went to Paris also. I know people rave about French food, but to me, the French cuisine has nothing on German cuisine.
When I returned home from Germany, I attempted to recreate as many of the delicious recipes as I could. I know I had schnitzel, but was not sure what type. At any rate, this recipe is fairly easy and is delicious. My son is currently stationed in Germany and I hope he gets to enjoy some of the wonderful food and fun during Oktoberfest.
1 cup unseasoned bread crumbs
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon caraway seeds
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 cup fresh sliced mushrooms
1 1/2 cups beef broth
1/2 tablespoon cornstarch
1/2 cup sour cream
1. In a shallow dish, mix the bread crumbs and flour. Season with salt, pepper, garlic powder, and onion powder.
2. In a smaller bowl, lightly beat eggs.
3. Heat oil in a large skillet over medium-high heat.
4. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side. Note: I have found that pork delivers more flavor than veal.
5. Place steaks on a paper towel to drain and set to the side.
6. Add onion and mushrooms to the skillet and cook until lightly browned. If needed, add one tablespoon butter.
7. Add beef broth to skillet. Reduce heat to low and simmer approximately 20 minutes.
8. Stir together the cornstarch and sour cream and stir into skillet.
9. Cook over low heat until thickened stirring constantly.
10. Spoon over cutlets and serve.
For an authentic German meal serve with pomme frites (french fries) and make spatzee to drink. Simply add equal parts of Orange Crush and Coca-Cola.
Sources: This recipe comes from the author’s own recipe files.