Perfect Schnitzel

Nothing like getting a recipe from your daughter to motivate you to update the blog. Lizzy never met a Schnitzel she didn't like. We both enjoy a local German restaurant that makes a perfect dish of Schnitzel, noodles, and sauerkraut.

The trouble with making any Schnitzel is getting the breading to stick while frying. I think she has a home run here with flavor and process. The secret is a combination of Wegman's lemon garlic marinade and Wegman's roasted garlic breadcrumbs.


Ingredients-

Boneless thin cut pork chops - they're pre-packaged from weggies (6 per package) near the boneless chicken breasts

Saurkraut

Egg noodles

Instructions -

Take pork chops and individually pound out. They're already thin so not much work is needed. Marinate in Wegmans' lemon and garlic marinade for 20 minutes.

Slow cook saurkraut as desired.

Take marinated pork and bread with garlic seasoned bread crumbs from wegmans. Make sure bread crumbs are secure on pork, the more the better.

When ready, boil water and begin to cook noodles when you begin cooking the pork. To cook the pork, simply add a little oil to a frying pan and sauté.

Pork is done when browned on both sides and cooked thoroughly. Should be right around when noodles are finished. With extra time that you may have before the pork is finished, drain noodles and mix a little butter for flavor.

Plate the Pork, kraut and noodles and enjoy!