Schnitzel is a general term to refer to tenderized pieces of meats that are pan fried. Schnitzel is used in German-speaking countries. The term “Wiener schnitzel” is strictly used for cuts of veal. Kotlets in Polish cuisine are very similarly to Schnitzel.

The Schnitzel can be breaded, or unbreaded. The main thing is to be fried in fat or oil.

  • Meat of choice – preferably pork chops, beef or veal cutlet
  • Salt & Pepper
  • Flour
  • Eggs
  • Breadcrumbs
    Cut the pork chops in half if using, and tenderize the meat
    Salt and pepper the meat
    Get a pan with about 1/2 inch of lard, clarified butter, or cooking oil hot
    Get 3 plates with: flour, eggs, and breadcrumbs in each one
    Bread the meat, then fry
    Serve with your favorite sauce, potato salad, Rotkohl, or anything of your choosing.


Rotkohl means Red – Rot, Cabbage – Kohl. It is a very traditional and popular way to serve red cabbage, and is usually accompanied by meat. This recipe is based on the one by Mrs. W. E. Richter from the 12th Edition in 1978.

  • 1 small to medium red cabbage, shredded
  • 2T sautéing fat
  • 1 onion, diced
  • 2 large green apples, peeled and diced
  • 1/2 cup water
  • 1/3 cup sugar
  • 1/3 cup white vinegar
    Sautée onion
    Add cabbage, apples, sugar, S&P, and water
    Bring to a boil, then cover and simmer for 10 minutes
    Add vinegar, cover, and cook for another 15 minutes or until cabbage is soft

Create your website with
Get started