My husband surprised me, when he took his task of wedding planning to the extreme. He let me know early after our engagement that he would set up All Things Honeymoon: location, sleeping arrangements, food, activities. Needless to say, I was thrilled (not to mention incredibly busy planning the wedding itself)!
Fast forward 9 months, and we find ourselves traveling to Italy as Mr. & Mrs. for our honeymoon. Our last stop after Rome and Florence was Venice, a short drive away from the Italy/Austria border. One day trip he had planned involved heading to a beautiful area of the Alps – the Dolomite Mountains: a vast mountain rage which holds ge gorgeous Lake Placid and a city called Cortina d’Ampezzo, home of the Olympic ski jump from the 1956 Winter Olympic games. Truly a sight to see!
While in the mountains, our tour guide stopped at a small lakeside restaurant which served true Austrian food. My husband ended up with schnitzel by suggestion of the tour guide, and we’ve been in love ever since. I decided this would be my third attempt at the Around the World Cooking Challenge; and so, here it is! It brought us right back to the mountainside in Italy.
2 boneless top pork loin chops (I just asked my butcher what cut was used for schnitzel)
1/3 c flour
1/3 c bread crumbs
1 egg, beat
1/4 c milk
salt & pepper to taste
paprika to taste
Pound pork loin between two pieces of waxed paper until 1/8 inch thick. Sprinkle both sides with salt, pepper, and paprika. Measure flour and bread crumbs into two separate areas (I used paper plates). Whip egg and milk together in bowl. Dip pork loin first in flour, then egg mixture, then bread crumbs. Place pork on oiled heated skillet (medium heat) until golden brown, about 3 minutes per side. Enjoy with your favorite sauce – I highly suggest a mixture of ketchup and mustard.
I challenge YOU to create this beautiful masterpiece, even if you’ve never had it before. You will not regret it!