Read by Michael Flamel

All aboard the schnitzel express! My journey through the delightful world of crispy, golden-brown goodness began on a train from Bonn to Cologne. A colleague, with an enthusiasm for schnitzel that could rival a toddler’s for ice cream, assured me that Germany had the best pork schnitzel on the planet. Trusting his schnitzel wisdom, I embarked on a culinary adventure that would take me through various forms of schnitzel in Germany, France, and Italy, discovering the subtle nuances that make each one a delightful experience.

The gastronomic escapade kicked off in a quaint German brewhouse, where the air was thick with the scent of sizzling pork and the lively tunes of an Oompa band filled the room. The promise of the best pork schnitzel in Germany lingered like a delicious secret waiting to be unraveled.

As we settled into our seats, my anticipation grew, and I couldn’t help but survey the menu like a detective on a mission. The dish of choice? Pork schnitzel, of course! My colleague confidently declared, “You’re about to experience schnitzel nirvana.”

The schnitzel arrived, a golden masterpiece that would make any pork enthusiast weak in the knees. As is my habit, I immediately donned my metaphorical detective hat and set out to uncover the secrets hidden beneath the crispy exterior.

Enter the cagey German chef, a culinary maestro unwilling to part with his exact recipe but generous enough to drop a clue—fresh paprika. Armed with this tidbit, I embarked on a quest to recreate the magic at home.

Ingredients for the Best Pork Schnitzel:

• Pork cutlets (thinly pounded)
• All-purpose flour
• Eggs (beaten)
• Bread crumbs
• Fresh paprika (the elusive secret)
• Salt and pepper (to taste)
• Vegetable oil (for frying)

Instructions:

• Start by seasoning the pork cutlets with salt, pepper, and a generous dusting of fresh paprika.
• Dredge the cutlets in flour, dip them into beaten eggs, and then coat with breadcrumbs.
• Heat vegetable oil in a pan over medium-high heat. Fry the schnitzel until golden brown on both sides.
• Remove from the pan and let them rest on a paper towel to soak up excess oil.
• Serve hot, garnished with a sprinkle of fresh paprika for that extra burst of flavor.

Beverage Pairings to Make a German Proud

To complement the crispy delight of pork schnitzel, consider these German-approved beverage pairings.

Beer: Opt for a traditional German lager or pilsner. The effervescence and malty notes will dance harmoniously with the schnitzel.

Riesling: A crisp and slightly sweet Riesling can cut through the richness of the pork, creating a delightful balance.

Radler: For a refreshing twist, try a Radler—a mix of beer and lemonade. It’s the ideal palate cleanser between bites of schnitzel.

 
As I savored each bite in the German brewhouse, surrounded by the sounds of the Oompa band and the clinking of beer steins, I couldn’t help but marvel at the journey from Bonn to Cologne—a journey that unfolded the magic of pork schnitzel, one golden breadcrumb at a time. Prost to the humble schnitzel!