I sometimes wish that more English words took their etiology from Germanic roots.
I think life would be more fun that way.
Then we could walk around saying things like “kartoffelpuffer” (potato pancakes) or “pfefferneusse” (small spicy cookies, although the word directly translates to “pepper nut”) with reckless abandon.
In fact, not being one to ever abide by any sort of societal norms or grammatical standards (as is evidenced by my gratuitous use of periods and incomplete sentences) and being the trendsetter that I am. This week, I decided to take matters into my own hands and begin the arduous process of enmeshing and infiltrating the English language with some key German phrases.
For example. When my brother complained to me about having too many job interviews. I said, “Daniel. Stop being such a wiener schnitzel!”
Yes, I did just call him a piece of pork that was covered in breadcrumbs and fried to all sorts of perfection. And no, it did not actually mean anything. But how much of language is actually about meaning and how much is about the force with which you say it?
All I’m saying is that he had no idea what I was referring to. But it must have resonated with him because later that day I got a very solemn call from my mother asking me why I felt the need to do something as denigrating as to call my brother a “wiener schnitzel”. And to inform me that she really wished I would clean up my vocabulary.
“No man wants to marry a girl who sounds like a truck driver” were, I believe, her exact words.
After throwing the term “wiener schnitzel” around for a few days straight, I decided that it was high time that I actually go ahead and make the damn thing. Uncover the man behind the myth, if you will.
So I did some research and ultimately decided to use a recipe written by Elise of Simply Recipes. Why her? Well, with a last name like Bauer, I’m pretty sure that she knows what she’s talking about.
At first glance, this recipe looks almost identical to one for pork milanese. And it is. It really truly is. Except for one thing. The paprika.
Germans. Love. Paprika.
And with it’s sweet smoky flavor. Who can blame them?
And so while this meal is neither the most decadent nor the most gourmet. It tastes like a simple home-cooked meal should. To be blunt. It is just good..
In fact, I enjoyed it so much that I have decided from here on out, the term “wiener schnitzel” is only to be used as a compliment. Scratch everything I said before. Grab your best friend, significant other, favorite child. And say, “You know you’re the wiener schnitzel of my eye, right?”
And when they look at you like you’re crazy. Make them this dish. They’ll understand after that. Trust me.
Serves 4, adapted from Simply Recipes
4 boneless pork chops, 1/2 inch thick
1/4 cup flour
1 tsp salt
1/4 tsp freshly ground black pepper
1 egg, beaten
2 tbsp milk
3/4 cup panko
1 tsp paprika
3 tbsp olive oil
1/2 cup green yogurt
1 tsp dijon mustard
1/4 tsp chives
salt, to taste
warm water, to taste
1. Use a meat hammer to pound the cutlets to 1/4-1/8 inch thickness. I am a rebel and a pacifist and so I pounded nothing. But they will be easier to cook if you pound them. Trust me.
2. Set out three shallow bowls. In one, combine the flour, salt, and black pepper. In another, combine the beaten egg and 2 tbsp milk. In the third, combine the panko and paprika.
3. Heat a skillet with the three tbsp olive oil on medium high heat. Dredge the cutlets first in the flour, then dip in the egg/milk mixture, and then finally coat with the paprika/panko. Place in the frying pan with the now hot oil and cook about 3-4 minutes on each side. Remove from the skillet and cover with foil to keep warm. Repeat until all cutlets have been cooked.
4. In a separate bowl, mix together the Greek yogurt, mustard, and chives. Add in enough hot water until consistency desired is reached. Mine was a little bit thicker than barbecue sauce consistency. Add salt to taste.
Roasted Potato and Brussel Sprout “Salad”
This isn’t really a recipe but more of a simple tasty side dish that can use whatever you have on hand. Preheat oven to 450. Cut potatoes into chunks and brussels sprouts into halves. I used a small bag of mixed potatoes (red, blue!, and Yukon gold) and about 1.5 lb brussels sprouts. Toss in about 1 tbsp olive oil. Sprinkle with salt and black pepper, place on a baking sheet, and roast for about 50 minutes or until potatoes are fork tender. When remove from the oven, toss with 1 tbsp roasted garlic olive oil and 1/4 cup toasted almond slivers.
This is my submission to Regional Recipes: GERMANY. You have until the end of the day on October 31st to send me your submissions!
What a beautiful recipe… Love everything about the meat. Certainly “date” worthy…
That old Frank Sinatra tune keeps going through my head…
“And then I go and spoil it all by making something stupid like Brussels Sprouts”
me and your brother, we care enough to tell you the truth.
I really love Brussel sprouts, beside being so cute looking, I like the unique flavor of it. Of course, you pork schnitzel sounds delish too.
Very funny post. You always make me smile. I have always thought schnitzel was a funny-sounding word. My husband is always goofing around and will use words from other languages jokingly like that.
I don’t think I have ever had schnitzel. Up until recently, I thought it was a pastry for some reason. Anything breaded is okay in my book. Looks delcious and your roasted potatoes and brussel sprouts sounds easy and tasty; just the way I like it:)
I’m LMAO over here…as soon as I saw the title I started bandying around the word Schnitzel…because it’s definitely one of the funnest words to say. EVER. Then I read your thoughts and knew I wasn’t alone in the world…me and my way of thinking, that is. 😉 This (mostly) German girl loves some weiner schnitzel…and the (adopted_) Mexican side of me loves milanesa de puerco, so I agree…perfectly good comfort meal. Anytime. Love the tater and brussels sprouts salad, too…Delicious 😀
I am afraid I have to agree with Dave, brussels sprouts never make it into my grocery cart or garden let alone onto my plate or fork. The Weiner Schnitzel, however, sounds lovely.
I don’t think it gets any better than a meal of schnitzel, sprouts, and pretty spuds! LOVE German food!
Whether it be an insult or term of endearment, today’s goal is to use the term wiener schnitzel! I love it. And it shouldn’t be too hard. I do have two kids, two dogs, and sweet husband…I also need to go to the store in the rain, so I’m sure there will be some lousy driver to piss me off.
Wiener Schnitzel. Omg. I just might say it all day long. And one day, make the actual dish also.
I have to get myself down and make what I have in mind for my submission. I love shnitzel and so does my son. In fact he had one today when we went out for lunch. This one looks really crunchy on the outside. I bet it is really juicy on the inside.
This looks really good. I have never had it before but I will have to give it a try one of these days.
What a good, filling and gorgeous looking meal..love it! There’s always something really beautiful about home cooked meals.I m always in for them!
Meal looks delicious. All the comfort you can get in a single plate. Love the color of potatoes.
ha, I love this post! I hope your brother read it and saw how you really gave him the utmost compliment! 🙂
hehe, what a potty mouth!! this should help clean it up 😉
My mom told me I needed to clean up my language but unfortunately my husband did end up marrying a “truck driver.”
I love brussels sprouts…I am actually off to the store to buy some and make them for lunch. Thanks for the inspiration!
Your photos look great. I loved the wiener schnitzel we ate in Austria and Germany. Now you’ve given me the great idea of making it at home!
I am pretty sure that I’ve never heard a truck driver call someone a wiener schnitzel. But damn your pork schnitzel looks vunderful!
You might want more Germanic words in our language but I think it would be more fun if we adopted a lot of the Khoisan languages so we could go around clicking and popping.
During a couple of trips to Germany, we fell in love with schnitzel and have it regularly. We generally prefer pork to veal although we also use beef – then we just call it southern fried or chicken fried steak. 🙂
Love the sauce for the schnitzel! And i love that you called your brother a wiener schnitzel…classic!
I’ve always wanted to be able to speak German! I just like the way it sounds. My husband would love this schnitzel.
My southern grandmother told me that “No man wants to marry a woman who uses store-bought pie crust” so I feel your pain. I used to live in Germany and I think my brother and I solely survived on schnitzel (and nutella!) for the 3.5 years we were there. And I LOVE brussels sprouts. I was just saying that this morning at the 79th Street farmers market as we passed a bin full of the little guys. Such a classic fall side dish. Yum!
Wow, such beautiful patriotic red/white/blue taters partnered with the green brussels sprouts. Roasting fresh sprouts is a daily thing around here — I eat them like anti-oxidant candy. Joanne, I just stocked up on almonds — I’ve not tried that before. Thanks for another great fall recipe!
You had me at schnitzel. 🙂
Haha! I agree, German words are soooo fun to say! I love schnitzel and have been wanting to make it to accompany spaetzle, another favorite German dish of mine. Your poor brother 🙂
Your too cute, Joanne! And it’s funny-I always love hearing German people speak their language, and my Cauldron Boy always says things in German trying to imitate their accent.
Anyway, your schnitzel looks perfect, but I gotta say I’m drawn to that uber beautiful salad;)
What a beautiful meal!
I love brussels sprouts – they’re a guilty pleasure of mine because no one I make them for really likes them.
My high school boyfriend’s mom used to make schnitzel all the time. It was delicious and very comforting!
lol, that’s really funny. I was just thinking of making some schnitzel, yours looks sooo good!
The other thing Germans love is mustard and I like how you incorporated it into this dish! It looks wonderful you weiner schnitzel, you.
I LOVE brussels sprouts, and roasted with potatoes is my kind of salad!
I love that phone conversation between you and your mom. So funny!!
The weiner schnitzel looks perfectly fried, and the roasted brussels sprouts look so delicious!!
Another intriguing post! Also wanted to let you know I’ve finally posted a little something about my version of that Zucchini Crudo you featured in Aug. What a great dish – and thanks for inspiring me to make it!
Haha, compliment indeed – looks super tasty!
I’m such a fan of brussel sprouts… they just have such a wonderful flavor that goes well with so many different dishes. Your “salad” looks great and is one i need to add to my list of things to make.
You are the “wiener schnitzel” of my blog reading Joanne! Can I tell you how much I love your potatoes and hash browns? My Dad would throw money at me if I made him that! And the shcnitzel looks good too – I am a lover of all things paprika, especially the smoked one! I wrote down Japan on my calendar for regional recipes – that’s how far behind I am – and how confused!
Mmm, I love a good schnitzel, and your’s looks like a perfect modern interpretation. Have you ever had hoppelpoppel? It’s like a German bubble and squeak. I just like the name!
Ahh, the German language. I’ve been learning a few words here and there because one of the other PhD students in my lab is German and another can speak German, so they enjoy my attempts to pronounce phonemes that don’t exist in English, like the back-of-the-throat ch sound (apparently I sound like an idiot when I try to pronounce kuchen, but I’m getting better!). And yeah, there are some great names in German too. I asked the German PhD student about something I’d come across a recipe for: kalter hund, or directly translated into English, “cold dog”. Who doesn’t want to eat something called cold dog?! Although it doesn’t give you any clues about the fact that it’s actually a dessert made out of shortbread and chocolate. She made it for us to try though, and it’s certainly an awesome concept that I would like to give a go myself.
I know a few people who use schnitzel as a hilarious term of endearment, like “oh you’re such a funny little schnitzel”. It just sounds right.
As always, a great post. I wanted to alert you to a typo in your ingredient list. It says: 1/2 cup green yogurt. I spent about five minutes trying to figure out what green yogurt is, but then saw that greek yogurt was listed as one of your keywords. That made a lot more sense to me! 🙂
Salad looks worth trying, so very healthy and yum
This is more than a healthy diet with colorful combination.
i married a man who doesn’t like his wife talking like a truck driver but O’well. It happens LOL
Breaded and fried…I’m all over it!
Now we know why you aren’t married, clearly it’s because you sound like a truck driver. I agree, german (and other languages) sound better!
You make me laugh. You make me drool. Your schnitzel looks delicious…hearty and flavorful, and I’m always a sucker for roasted potatoes. How can you go wrong? To make it even better you added my favorite vegetable…Brussel sprouts. Thanks for sharing love!
Roasted brussel sprouts are one of my favorite foods. Had some with sage and brown butter this evening. Hope your marathon training is coming along, Joanne.
Your pork schnitzel looks wonderful & the roasted potatoes & roasted Brussels sprouts look delectable too!
I love German for insults too – my favourite is kraut kopf – my partner keeps asking for German meals so maybe I need to think about doing some regional recipes
Aha! A good wiener schnitzel is sure to put a smile on anyone’s face 😉 Yours looks crispy and delicious. Let’s talk about those brussel sprouts though because I love that you roasted them with potatoes. I’m totally doing that!
P.S. Saw your comment on Pam’s site about having lots of kale. How about Mario’s penne with braised kale instead of braised swiss chard?
My German grandmother made Schnitzel for us all the time…fun to make it with pork, Joanne. But my main interest here is that marvelous roasted potato and sprout side dish! YUMMY.
Oh, the things I would do for decent roasted Brussels sprouts! They’re one of the things I really look forward to in the colder seasons. Your photos have got my mouth watering… Thanks for reminding me that it’s about time I started making them this season!
oh, what a great blog! everything here is looks so delicious!
have a nice time,
I love that you called your brother a Wiener Schnitzel!! I agree, there is something so magical about a perfectly breaded and fried piece of pork (or anything for that matter). Delish! I would be flattered to be called something so yummy, lol.
Since German is our second language, I’ve called my brother worse things in German. Bavarian, to be specific. It’s not printable here. Schnitzel is an endearment in our home. Probably because we love it so much. Good job, Honorary German. So, um, I need to google “green yogurt”. I have no idea what that is, and why Germans would use it. Hmmm, must be a Prussian thing (Bavarian humor. Forget I said it.)
You can call me wiender schnitzel if you make this meal for me. 🙂
So funny! Personally I still like “wiener schnitzel” as an insult–it just has the right ring to it. I think I’ll try it out on my unsuspecting husband this very night.
Oh, Joanne, somehow you always make me giggle in inappropriate places … such as the library I am currently in. I remember my older sister calling my little sis and I “little wieners” or “schwienhien” when we were little (she was much older than we were and she took German in HS). You have inspired me – I will now try to insert “schweinhein” into every conversation, and if someone does something I don’t like, I’m going to shout “NIEN!”
Oh yes, the food. I love schnitzel, so your pork version looks so delicious. Another Joanne recipe to add to my list.
Heheh my half German bf and I have conversations like that all the time! I love brussels sprouts!
As always, beautiful photos. I’ve never made wiener schnitzel, and have no idea why, it looks wonderful. As for those brussel sprouts, I’ve never met a brussel sprout that I liked. I keep trying however. 🙂
I am so late for German goodies, or maybe i am not!!
Ha ha, use all the words u want , anyhow but never stop producing all this deliciousness, Oh i know u wont!!
i love paprika too and now have a tin/s of sweet smoky paprika,never mind if its hungarian, it would so perfect for this recipe, gurl , u have me drooling here!
You know, my only issue with the German language is that they will compress an entire sentence into one word. Even the street names are like tongue twisters. My good German friend would argue that the language is not complicated, but I beg to differ. After 4 months in Austria, the only phrase I can still remember is Ein bier bitte.
That German recipe on the other hand … you had me at pork. and again at schnitzel. and again at roasted potatoes…
My oh my what a great looking dinner! Send some my way 🙂
That looks like an amazing meal..love the salad recipe.. beautiful purple potatoes!!
okay, i’m gonna say it… i have never had schnitzel of any kind.
blasphemy, i know.
im gonna go hide now. LOL.
this looks amazing and i love the colors of your salad
looks wonderful love all the colors
I saw your comment on Pam’s blog. Use kale like spinach in cooking; it’s just thornier on the stems (which I cut out and toss). Stir fry for a minute and add to hot pasta, or chop and add to rice halfway through cooking.
Guess if you were old enough, you’d have loved VW’s advertising campaign for (and I know I won’t spell this right) “Pfarpfegneugen”? I think it was supposed to mean some kind of attitude. But it was fun to say. Poor Mom, being confused.
The pork schnitzel looks so beautiful!! So do the potatoes! And brussels sprouts! And and and… everything! I just love this meal. You need to start a delivery service ASAP 🙂
Too funny…beautiful looking dish 🙂
I know a few truck drivers, and please let your mother know that none of them use the term “wiener schnitzel.” Just sayin.
Your schnitzel looks like a fabulous fall comfort food – would also be good with some of that salty vinegary hot German potato salad. I haven’t had that for years, but it’s Yum.
Too bad I procrastinated too long to submit that by Oct 31st. Next month, I swear!
the colors of your “salad”! GORGEOUS! ^_^
This looks so delicious! Love the roasted potatoes and sprouts! YUM!
Funny story, too! Your posts always make me smile.
you always make me smile…..I love the schnitzel, but most of all the side dish…it looks incredible! Your images as always are stellar!
Thanks for another great post!
My favorite picture is the last one. I have a thing for “two by two” like Noah’s Ark. I’m strange, I know.
I’ve never had schnitzel but I’ll always eat seconds if it’s fried!
Ah, you are such a lovely weiner schnitzel! I got all schnitzelly just thinking of this delicious dish!
Oh, and I know my little kaysers will love this dish!
Love the wiener shnitzels pork or veal ; it was my favorite meal in France “escalope panées” as they are called and made with veal and in Dallas I would eat them at a German place made with pork; Love the idea of serving them with brussel sprouts.
this reminds me of a certain beer-infested meal I had a while ago…I LOVE the word “wiener schnitzel”. It’s so fun to say! And lol at what your mom said about guys not wanting to marry a girl who swears…I really don’t think that’s true though!
lol – did your mom really say that? It looks crispy, golden and delicious!
Love it. My step mother just started learning German…and since I took 5 years of it in school. I have officially become her learning partner. Unfortunately, all I really remember is the names of my favorite sounding words…like fluge and spargel. (flight and asparagus).
That looks like an awesome meal. I know my boys will love the pork schnitzel 🙂
Wow, like the colorful potatoes. Lovely salad.
Your mom cracks me up! ;D What a beautiful meal. I love your “salad”!
a very beautiful and colored recipe
thanks for sharing
have a nice day
bises from France
Sorry I posted my comment on the wrong post…I mean to say that I’d love to adapt this recipe to a non-pork dish. ‘Cause it looks delicious!
Oh boy, “wiener Schnitzel” sounds like a perfect name for my boss, with the meaning you gave BEFORE trying the dish, of course! I had such a good laught reading this post!! The salad looks great: I love the 3 colours of your Kartofeln…
i totally agree–i enjoy rattling the phlegm in my throat pronouncing words like kuchen and hackfleisch. good language, good eats. 🙂
You wiener schnitzel you! 😉 I’ve also found that what German food lacks in glamour & glitz it makes up for in super tastiness. Have you tried Szegediner Gulash? Looks a mess but tastes heavenly! And makes liberal use of paprika as well.
I’m really really really going to try to get a post in for Regional Recipes, but with our move this weekend, I can’t guarantee anything.
haha too cute! I love your photos… I wish mine were that good!
I didn’t know about Regional Recipes… What is it?
I’m laughing so hard that your mother considers wiener schnitzel as truck driver language! Hilarious!! 🙂 This is such a fantastic meal, Joanne!! I leave for Holland and Germany in less than two months and I can’t wait to have schnitzel at every possible opportunity. 🙂
Serve me up a generous portion of this meal. 🙂
Loving the Wiener Schnitzel and all the roasted veggies–so colorful. Yikes–I hate to think what your mom would think of my language! 😉
Love the colorful potatoes you used in the side dish. As heavy as it can be, German ranks as one of my very favorite cuisines. You’ve done one tasty job with it here!
Schnitzel is a fun word to say over and over. 🙂 Your schnitzel looks great, and those roasted veggies (my favorite way to enjoy brussels sprouts) look yummy. Thanks!
Did you know that Wienerschnitzel is a chain here in LA? Not as classy as your pork schnitzel, but it has a following. 🙂 Love the veggies here. Brussel sprouts never get old!
I like the story with your brother and your mom. I did not think you sounded like ‘truck drive” at all. Picture of food are amazing, lovely.
This totally makes me want to choose a cookbook from Germany for my cookbook of the month for December!!
God, I love Schnitzel. I think I ate it pretty much every day the last time I was in Germany.
Ya know I have never tried schnitel, horrible i know..great post..too funny
Yum I can never get enough brussel sprouts and love that you paired them with potatoes! The schnitzel looks delicious too. I need to figure out a good vegetarian version of it!
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