Living abroad definitely influenced what we ate. We started making pork schnitzel while we were living in Erlangen, Germany in the late 1960s, shortly before my dad got orders for Vietnam. In Germany, this dish is called Jaeger Schnitzel and it’s usually covered in gravy.
Veal was affordable back then, so we often made wiener schnitzel. Later, when veal was no longer affordable, my mom substituted pork for the veal.
When my youngest brother was about 5 or 6 years old (we were now living in Heidelberg), he informed us that he didn’t like pork. So, whenever my mom made pork schnitzel she told my brother it was veal, and he loved it.
My brother unknowingly ate pork schnitzel for years.
About 30 years later, my mom told him she had made pork schnitzel all along. Ah, the things we tell kids so that they eat what the rest of us eat.
- 2 pound pork cutlets
- 1 cup flour
- 4 eggs, slightly beaten
- 2 cups bread crumbs
- Salt & pepper to taste
- ½ cup olive or vegetable oil
- Lemon for garnish
- Place the cutlets between two pieces of plastic wrap and using a meat mallet, flatten the cutlets to about ¼ inch thick. Lightly salt and pepper each cutlet. Dredge the cutlets in the flour, dip in the egg mixture, then coat with the bread crumbs.
- Heat oil in large skillet. Brown the cutlets about 2 minutes on each side. Repeat until all cutlets are browned. Salt and pepper to taste. Garnish with lemon if desired.