German pork schnitzel from Christopher Kimball's Milk Street Magazine, Nov/Dec 2020 (page 12)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on June 21, 2022

    Liked the detailed instructions. Tasted just as good as in Austria. I normally use pork loins but using tenderloins made these very tender. Best to salt and pepper well first on meat before dredging. I think I was a bit too light on it. Served with shown cucumber-dill with carrots salad, ligonberry, spaetzle with browned onion bits, and sweet and sour braised red cabbage. Since can’t be there yet, living through food at home.

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