Does anyone know the name of a German dish that has breaded porkchops, dumplings and potato dumplings?
SCHNITZEL Ingredients: Veal or pork chops Flour Salt Pepper Paprika 1 egg 2/3 cup milk Fine bread crumbs 3 Tablespoons olive oil 1 Tablespoon butter METHOD: Find thin-cut chops with bone or place the chop between two sheets of plastic wrap and pound it to about 3/8 inches thick. Place the flour in a bowl or dish and add salt, pepper, and paprika. In a separate bowl, stir together the egg and milk. Dip the chop in the seasoned flour, then in egg-milk mixture, and then bread crumbs. Heat the oil and butter in a large frying pan until sizzling hot. Fry the schnitzels until they are golden brown on both sides. If you have a bone in the chop, finish it up in a 425-degree oven for about 5 to 8 minutes. **************************************… Kartoffelklösse (German Potato Dumplings) Recipe Leftover potato dumplings can be enjoyed the following day thickly sliced and sautéed in butter. Ingredients: 1 kg / 2 lbs of starchy potatoes 2 teaspoons of salt ¼ teaspoon of freshly grated nutmeg ½ cup
