My paternal grandfather had a couple of specialty dishes and one was to make schnitzel. His family hailed from Germany and he had learned this from his mother. I hadn't eaten it for years, but now that I've become reacquainted with it, I won't make that mistake any longer! It's easy to make and you can often cobble it together with things you already have in the house.



My mom said that with veal this is called wiener schnitzel but with pork my Grandpa called it jaeger schnitzel. I got to thinking that if jaeger means pork then Jaegermeister means pork master and that seems odd. So I looked it up and my Gramps was wrong. Jaeger means hunter so jaeger schnitzel is this recipe made with hunted meat, usually venison. Etymological mystery solved! Too bad, though, because it's more fun to say jaeger schnitzel.

I was with my mom and my aunts and we were all cooking together, and we noticed that this is a lot faster and easier to make with 2 sets of hands- one person to do the breading and get their hands messy, and one to do the frying. There is no official recipe for this so I've explained the technique but not given specific amounts. In addition to pork, you could use chicken or veal cutlets. We used panko because it's pre-crumbed, but my grandpa used crushed Ritz crackers, which add a buttery sweetness. You can use any kind of bread or cracker crumbs.


Pork Schnitzel

Ingredients:

• pork cutlets or tenderloin sliced thinly
• bread crumbs, panko, or cracker crumbs
• flour
• eggs
• salt and pepper
• butter-flavored crisco and butter (or oil and butter) for frying
• lemon wedges for serving

Method:

• Using a mallet, pound pork until very thin.
• Prepare three dishes, one with flour and salt and pepper, one with a couple beaten eggs mixed with a splash of water, and one with the crumbs.
• Heat a large skillet over medium high heat with about 2 teaspoons each of butter and crisco (or oil.)
• Dip pork in flour, then eggs, then crumbs and place in hot pan. Cook each side until golden brown and remove to platter. Serve with lemon wedges.
• Note: You will need to add more fat with each round or every other round. If you make a lot, at some point if there are too many burnt crumbs in the pan you should clean the pan out with a paper towel and start with fresh grease.