German Feast

Wiener Schnitzel

(Wien = Vienna… where it originated)


  • 8 cuts veal or pork loin, sliced thin (1/2 inch)
  • 2 cups flour
  • 2 eggs, beaten
  • 2 cups Italian-seasoned bread crumbs
  • EVOO for frying
  • Lemon wedges


  1. Pound meat with meat tenderizer until thin (~1/4″ to 3/8″).
  2. Dredge the cutlets in flour.
  3. Dip meat into beaten eggs.
  4. Coat meat with bread crumbs.
  5. Cook in hot oil until both sides are golden brown.
  6. Spritz lemon over meat just before eating.
  7. Serve with Rotkohl (pickled red cabbage) and Spaetzle (egg noodle).




  • 8 uncooked brats
  • 2 beers
  • 3 cloves of garlic


  1. Use fork to poke 3 or 4 sets of holes in each brat.
  2. In a large pot, boil water, beer, and garlic.
  3. Simmer for ~8 minutes until brats are fully cooked and white in color.
  4. Grill for a few minutes to sear.
  5. Serve with your favorite mustard and German Bier! Prost!

6 thoughts on “German Feast

  1. Fantastic! Well done-and the liquid food was an excellent touch.

    You gotta love that German food- hearty, filling and tasty. By the way, did you have some good German sweet mustard?


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