 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!!  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 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)  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.  Mix egg and milk in a shallow dish and beat. In a separate shallow dish, mix bread crumbs and paprika and stir to blend.  In a third shallow dish (I use pie and cake pans), add garlic to flour  Add salt  And thyme..mix to blend  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.  Add dill  Stir until mixture is thickened to a gravy. Cover and leave on warm  Working with one piece of meat at a time, dredge cutlets in the flour mixture to coat both sides.  Dip into the egg mixture on both sides  And coat with the bread crumbs to cover  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.  Turn cutlets and brown on the other side and cook for another 3 to 4 minutes.  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!!  |
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Tags: blessings, German food, giveaway, Jäger Schnitzel, Joy, pork, pork chops, recipe, Sauerkraut, Schnitzel
Having spent my childhood in Germany, I love schnitzel, but the kind we ate was made from veal. Would this do just as well with the veal?Also, while german potato salad is good, ours was always served with the lemon wedge and with german fries (thin sliced potatoes steamed with onions, then fried). While it has been too many years to count, I can still smell that weiner schnitzel and almost taste it.. Yum Yum!
Yes, this is just as good if not better with veal, Judy. I did the pork because it is so much more readily available for people than veal and much less expensive!!
Love this kind of food! Always satisfying …. ‘stick to your ribs’ kind!
This just sounds so good. I’m reading it at work and my tummy is growling!
Yes, it IS, Janice!! And you are entered.
Oh dear. Don’t let your boss hear!! 🙂 You are entered.
First time to this site and cannot believe you have a recipe for schnitzel at the top! I just bought some spatzle and was hoping to make schnitzel to go with it :o)
Yay, Becca!! Hope it turns out good for you! 🙂 Thanks for looking
I’ve been trying to get my Cube Steak right for years! I can’t wait to try this recipe.
Hope you are successful, Christina!! And thanks for reading and entering.
The whole plate looks so nice and tasty!
Thanks, Carolyn!
First time to this site……love it…..will spend some time choosing some great recipes to try. Will definitely be following your blog! Thanks for the chance to win the contest
Thanks for reading, Sharon!! Hope you find recipes that you like. And you are entered so good luck.
I just love your website…you have so much good info on it…thank for the giveaway contest too….I read you blog all the time….
I just love your website…you have so much good info on it…thank for the giveaway contest too….I read you blog all the time….and your facebook page too
So when do you add the Jager meister? Oh, I’m kidding. Just wanted another shot at the contest but I bet a little jagermeister might not be too bad. 😉
LOL, I was wondering about the Jägermeister as well 🙂 I’m in love with your website. Such a diverse collection. I cook at home all the time and I have a few new things I can cook. Keep up the awesome work!!
I would LOVE to enter, please. I am a first time comer to your blog, so all is new to me 🙂 Thanks for sharing the giveaway and the yummy recipe!
-Blessings
Kerri
Meister Jager might not approve, Herdog!! 🙂
Thank you, Diane, and I hope you will continue to join me and comment! You are entered in the drawing.
Kerri, so glad to have you and you are entered. Please keep coming back because there are always new recipes and new giveaways!
I am so glad I read about this site! I plan to try a lot of these recipes, I also would like to enter the contest! Sure would be nice to win.!
Thank you for reading, Christian, and you are entered. Let us know how you like the recipes you try!!
I am anxious to try this recipe. However, to tell you the truth, I was mesmerized by your “trials” story. Maybe that was what I needed to hear this afternoon. Your stories are as wonderful as your recipes.
Thank you.
Diane
Oh, THANK you, Diane. I love writing and I hope that what I write is as good as the recipes!! Hope you ejoy the schnitzel!
Thank you for opening another door for me. I would have never thought to make schnitzel with pork as I have always had veal. I hope making sauerkraut happens this year. Thank you for sharing your experiences. I tell others about my friend and what you are cooking. I say she inspires and challenges me to try new and different recipes.
Your words are kind, Bootsie, and I am so glad that the blog is serving you well! I like the pork just as well as the veal and boy, is it a LOT cheaper!! 🙂
As a young man, I spent 3 years in Germany. I grew to love the people and the food. Like Judy, as I read the recipe, I could smell the meat cooking. You flung a cravin’ on me. I’m off to the grocery to buy some pork! I also enjoyed the words and thoughts of and from James.
Ooo! Glen, tell us what you think! I’m thinking now that I’ll make it again. That’s pretty bad, huh? You got me to craving it again! 🙂
Thanks, I really need to hear that “joy” message….
The recipe looks yummy too! I guess the bible really is our recipes for life huh?
VERY good point, Carol! I am remembering that one. 🙂
Will you make this for me when I come visit?
In addition to homemade everything else????
Hmmmm. No McDonald’s or even a pizza joint out our way so I’m thinkin’ it’ll HAVE to be homemade!
🙂
Ok, I’ve been thinking about this recipe for days…guess I need to go get the ingredients….see what happens when I read your site…lol
After you make it, Penny, you will crave it again!! 🙂
I tried this recipe on my cube steak and it was a huge hit. I had worried a bit about the gravy but everyone loved it! Totally a family fav.
Yay, Christina!! Now I’LL have to try it with cube steak and see how Mr. Fix-It likes it! Thanks for the suggestion