Now here was a fun recipe! Who doesn't love a good schnitzel? This book was a joy to look through despite some funky sounding dishes (deviled pig's feet and veal kidney on toast anyone?). I adore the whimsical illustrations throughout the book as well as the traditional cooking techniques.
Luchow's was a German restaurant in NYC, located on East 14st Street between 3rd and 4th Avenues. It was opened in 1882 by August Luchow, a native of Hanover, Germany, and closed in 1982. I feel honored to own a little piece of their history...100 years in business is nothing to sneeze at!
Book: Luchow's German Cookbook (1954)
Author: L. J. Mitchell
Recipe: Breaded Pork Cutlet (Schnitzel)
Page: 119
Came from: My grandmother's cookbook collection.
Why this recipe: Reminiscent of our trip to Germany in October of 2008.
Main ingredients: Pork (actually called for veal, as in Wiener Schnitzel), flour for dredging, batter of egg, milk, parm cheese, flour, nutmeg, parsley and lemon...and of course butter.
Process: Pound pork until thin, dredge in flour then dip in batter. Cook in olive oil (called for butter) until golden brown, a few minutes on each side. Set aside in warm dish and add 2 T. butter and juice of 3/4 of a lemon to the pan, whisk together then spoon over cutlets.
Outcome: Well, the Mr. went back for seconds. I really enjoyed it, it was wonderfully fresh and not heavy as one might expect. Loved the thin pork and the lemony sauce. The nutmeg in the batter really gave it that authentic German taste.
Make again? Oh sure...especially when we are feeling nostalgic for Germany.
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Psst: Since I don't list the complete recipe, feel free to contact me or leave a comment if you'd like me to email it to you.
