Visiting Hermann, and a Recipe

As I wrote in an earlier post, Dennis and I had a honeymoon weekend in the little town of Hermann, MO, which is known for its wineries, and we went back to reminisce and eat another memorable meal at Stone Hill Winery's restaurant, Vintage 1847.

The winery was every bit as pretty as I remembered...

With reservations made a few weeks ago, we arrived and waited as patiently as possible for some great German food!

Here it is: the same schnitzel meal we enjoyed 18 years ago, and it was as good as ever! I had it this time with red cabbage and spaetzle (noodles.) And of course, wine! We had their 2005 Norton, for old time's sake.

As I mentioned, 18 years ago I purchased the restaurant's cookbook in the gift shop and have been making this meal for family and my closest friends ever since, but infrequently. The last time I made it was three years ago, on July 4th as a matter of fact, for some friends who love German food! Since it is a stove top recipe, it works well for summer fare, while it can also be a hearty meal for winter. Give it a try:

German Style Schintzel, from The Menu and Recipes of Vintage 1847 Restaurant
Serves 6

6 pork cutlets, 6 ounces each
1/2 cup flour
1 teaspoon seasoned salt
1/4 teaspoon pepper
1/2 cup milk
2 eggs
1 cup dry bread crumbs
1 teaspoon paprika
6 Tablespoons vegetable shortening

Pound pork cutlets to 1/4 inch thickness
Mix together flour, seasoned salt, and pepper in a shallow bowl or on waxed paper
In a pie plate, combine milk and eggs; mix well
In another pie plate, combine bread crumbs with paprika
Dredge cutlets in flour, then dip into egg mixture; coat with bread crumbs, covering completely
Melt 3 Tablespoons shortening in a large skillet; fry 3 cutlets at a time about 4 minutes on each side or until browned and juices run clear.
Transfer to warm platter and repeat for the remaining shortening and cutlets.
Keep warm while preparing sauce.

Schnitzel Sauce
1 cup chicken broth
3/4 cut dairy sour cream
2 Tablespoons flour
1/2 teaspoon dill weed
1 large lemon, cut into 6 wheels

Pour chicken broth into skillet; bring to a simmer, scraping up any browned bits clinging to bottom of pan
In small bowl, combine sour cream, flour, and dill, mixing well to avoid lumps; stir into simmering thickening broth until sauce is thickened and smooth
Spoon sauce over cutlets and garnish with lemon wheels

I usually make red cabbage and potatoes with this -- parsleyed new potatoes, or even french fries will work.

If you try it, be sure to let me know how you liked it!