I've seen the Pennsylvania Dutch spell it snitzel. The classic weiner schnitzel is made of veal, but most schnitzels are now made of pork. The basics of schnitzel is that it's pounded meat to an ultra-thin depth and then put through abattering station of flour, eggs and bread crumbs before it is fried. One great thing about this recipe is that you can use a variety of meats—chicken, turkey, beef all work!

I have to say that it's not the prettiest dish I've ever made, certainly not colorful or light. Then I think of the original German people who made this hearty meal. It's filling and gives protein important for a day of hard work.


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It was served with potatoes of some sort, which is classic German cuisine. Many times it's served with a dill sour cream sauce. I personally love a horseradish cream sauce for mine. This dish is also very economical. I find the thin cut boneless pork chops on sale quite often, and they work perfectly as a schnitzel base.

Lori Edmonds is a Reisterstown resident and can be reached via email at silkypup@msn.com.


■ 4 boneless pork chops, sliced thin

■ ¼ cup flour

■ 3 eggs, beaten

■ 1 cup bread crumbs

■ Oil for frying in a pan up to a depth of ½ inch

■ Salt and pepper to taste


In a large skillet, heat your oil until it reaches 300 to 320 degrees. Pound each cutlet until it's about 1/8-inch thick. Set up your battering station by using three shallow dishes. In the first one put the flour, next are the eggs, and last are the bread crumbs. Salt and pepper each cutlet before battering. Place each cutlet separately into the flour (dust off), then eggs, then bread crumbs. Immediately place in hot oil and fry for about 2 minutes on each side. Serve hot and with desired sauce.