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A Heirloom Recipe: My German Nana’s Timeless Dish
Family recipes are the heart and soul of many kitchens, passed down through generations, preserving the flavors, traditions, and memories of those who came before us. Some recipes hold such significance that they become part of our very identity, a link between past and present. For me, one of the most cherished family recipes is the one my German nana taught me—a dish that has been lovingly passed down in our family and continues to bring comfort and joy with every bite.
In this article, I’ll share with you the recipe my German nana taught me, along with the story behind it. This dish has stayed with us through the years, offering a taste of German heritage and the love of family that makes food so much more than just a meal.
The Legacy of My German Nana
My nana (grandmother) was born and raised in Germany, and like many German families, food played a central role in her life. As a child, I remember sitting in her kitchen, the smell of roast meats, sauerkraut, and freshly baked bread filling the air. It was there that I learned how food has the power to comfort, connect, and create lasting memories.
But of all the delicious meals she prepared, one recipe stood out above the rest—a dish that was the centerpiece of many family gatherings and something she made with such love and care. It was a recipe passed down from her mother, and I was fortunate enough to learn it from her.
The dish itself is simple, yet packed with flavor and tradition. It’s a reminder of the richness of German cuisine, and every time I make it, I feel like I’m connecting with my family’s past.
The Dish That Has Stayed With Us
While the recipe itself might not be as famous as some other German classics like Sauerbraten or Bratwurst, it’s one that has stayed with our family for decades. The ingredients are simple, but the flavors are deep, comforting, and satisfying. The beauty of this recipe lies in its simplicity, and it’s a dish that can be made with minimal effort but yields maximum flavor. Here’s the recipe my German nana taught me:
Nana’s German Pork Schnitzel with Potato Salad
This German Pork Schnitzel is a crispy, golden cutlet of pork served with a traditional German potato salad—a pairing that’s become an iconic part of our family gatherings. The schnitzel is tender and juicy, and the potato salad is a perfect balance of tangy and creamy. Together, they create a comforting and filling meal that brings the family together, whether for a Sunday dinner or a special holiday meal.
Ingredients for Pork Schnitzel:
- 4 boneless pork chops (or pork tenderloin)
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups bread crumbs (preferably panko for extra crunch)
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp paprika (optional, for a touch of smokiness)
- 1/4 cup unsalted butter (for frying)
- 1/4 cup vegetable oil (for frying)
Ingredients for German Potato Salad:
- 6 medium Yukon Gold potatoes (or your preferred waxy potato)
- 1/2 cup white vinegar
- 1/2 cup chicken broth (or vegetable broth)
- 1 small yellow onion, finely chopped
- 2 tbsp mustard (preferably Dijon or German mustard)
- 1/4 cup vegetable oil
- Salt and pepper, to taste
- Fresh parsley for garnish
Instructions for Pork Schnitzel
Step 1: Prep the Pork
Start by tenderizing the pork chops with a meat mallet or rolling pin until they’re about 1/4-inch thick. This helps them cook quickly and evenly. Season both sides with salt and pepper.
Step 2: Set Up the Breading Station
In one shallow bowl, place the flour. In a second shallow bowl, beat the eggs. In a third shallow bowl, add the bread crumbs and season them with a little more salt and paprika.
Step 3: Bread the Pork
Dredge each piece of pork first in the flour, coating it lightly, then dip it into the egg wash, ensuring it’s completely covered. Finally, press the pork into the bread crumbs, making sure it’s evenly coated on all sides. This creates that crispy, golden crust when fried.
Step 4: Fry the Schnitzel
Heat a large skillet over medium-high heat and add the butter and oil. Once the oil is hot and shimmering, carefully add the breaded pork chops to the pan. Fry each side for 3-4 minutes, or until the schnitzels are golden brown and crispy. Remove them from the pan and place them on a paper towel-lined plate to drain excess oil.
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