Schnitzel Lessons

This weekend Kevin and I received one of the best invitations we've had thus far in Germany.

"Come over on Saturday night," our friends Albert and Tina said. "We want to teach you how to make authentic schnitzel."

Schnitzel is sliced veal, pork, or turkey that is pounded very thin, breaded, and fried. The famed "Weiner Schnitzel" is made of veal — and purists will argue that this is the best way to make it. But we’re not in Austria, so we also prepared pork at the schnitzel factory.*

Kevin was assigned to prepping the eggs and then coating the schnitzel. This came as a wonderful sight for me to behold. The only other cooking I've ever seen him do is assembling peanut butter, banana and honey sandwiches. Turns out, he did a great job and — dare I say it — a natural.

I was on potato-salad duty. This wonderful salad deserves a post all its own, which I’ll write tomorrow.

In the meantime, I wholeheartedly suggest frying up some schnitzel, cracking open a wheat beer, and enjoying a wonderful German supper.

* With the flour, egg, and breadcrumbs lined up and teamwork employed for an assembly-line process, our hosts lovingly call their kitchen "die Fabrik," which is "factory" in German.