Schnitzel: Pounding the meat is key.

This is the first recipe I ever posted to a blog (and quite possibly the yummiest). The following is the original post from August 21st, 2004.

Today I made schnitzel! I don't cook, so this is a big deal. Of course by "cook" I mean before every step I asked "Mommy, what do I do now?" but it turned out super yummy, which is the important thing. I wrote down all the steps so later I won't have to have my mommy next to me in order to make it. So that others can enjoy this fine German dish (and in case I lose the scrap of paper) I am including the recipe in my blog:

1. Pound pork cutlets with can or mallet. As the title says, this is key. It makes the meat all thin and tender.

2. Mix an egg with milk. With a fork, not anything exciting like a mixer or anything.

3. Put flour on a plate.

4. Put breadcrumbs on another plate. Breadcrumbs = stale bread in food processor with lots of oregano and salt. (Or just buy seasoned breadcrumbs. Lazies!)

5. Heat oil in pan. Oil should be hot enough to spit at you.

6. Dip pork in flour, then eggmilk, then crumbs.

7. Fry breadcrumby pork in oily pan.

8. Repeat until all the pork have become schnitzel.

There you have it. Eight easy steps. Well, seven (does step eight really count?). Anyway, enjoy your schnitzel.
Auf wiedersehen!