From My Kitchen to Yours .....
Ingredients Porkloin 1 cup of all purpose flour 2 cups of bread crumbs 2 eggs 1 tbsp water Season all tomato Bibb lettuce German Broetchen Ziploc bag Instructions Turn the deep fryer on to 375F. Cut the pork loin in medallions. Put the pork in …
Where does the word Schnitzel come from?
The word Schnitzel is believed to come from the word der Schnitz which means a slice or a cut, similarly Schneider means a tailor.
The Schnitzel, by definition, is made with veal. However, today many German restaurants will offer a “Schnitzel” using different meats while still following the preparation techniques of the Wiener Schnitzel (dipped in flour, egg, and bread crumbs, and fried in butter or oil to a golden brown). You may see this called “Wiener Art,” meaning it was prepared like a Wiener Schnitzel, but the meat is not veal.
German style Brötchens. If you are like me I don’t like that soft bread what is sticking to the roof of your mouth, then you may want to try this recipe of Brötchens which I got from the cookbook Healthy bread in 5 minutes a day.
Ingredients
3 egg whites
3 cups lukewarm water
1 1/2 tablespoons granulated yeast (can decrease to 1 tablespoon if you prefer the flavor of slower-risen doughs)
1 to 1 1/2 tablespoons kosher or other coarse salt (adjust to your taste)
6 1/2 cups unbleached all-purpose flour
Cornmeal for the pizza peel
Instructions
1. Add to the measuring cup three egg whites, 3 cups of like warm water, 1 1/2 tbsp yeast, 1 1/2 tbsp salt and the the 6 1/2 cups flour. 
2.Mix with a spoon in a bowl, I have a special bowl just for this. I made a small hole in the top. Now you mixed it all up let it rise at room temperature for 2 to 5 hours, then you can put it into the fridge save the dough for about 5 days if you still have some left, freeze the remainder.
3. Put the cornmeal on the baking stone or cookie sheet. Spread out some flour on the kitchen counter and get ready to make your brötchens.
4. Preheat the oven to 450F. Put a baking dish with hot water in the bottom of your oven. The baking stone should be above the baking dish. The steam will produce that hard crust. Tear off a chunk of dough and shape the brötchens the way you see on the pictures below. Let the brötchens rest for about 60 minutes. Then use a pastry brush to cover the brötchens with egg white. If you want to add seeds or salt to the crust do so now. Bake for for 25 min in the preheated oven 450F. Make sure there is plenty of hot water in the baking dish.
*Arrisje’s Recipe Card. Right Click on the pic below, save to your hard drive then print as a 4×6 pic.*
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In Europe spaetzle is largely considered a “Swabian speciality” and is generally associated with the German states of Baden-Wuertttemberg and Bavaria. Before the invention and use of mechanical devices to make these noodles, they were shaped by hand or with a spoon and the results resembled Spatzen (meaning little sparrows, sparrow is Haus-Spatz or Sperling in German).
Spaetzle dough typically consists of few ingredients, principally eggs, flour, and salt. Often, water is added to produce a thinner dough. Traditionally, Spaetzle is made by scraping dough off a wooden chopping board (Spaetzlebrett) into boiling salt water where they cook until they rise to the surface. They are then skimmed and put aside. several devices were invented to facilitate cooking that resemble a strainer, (or colander), a potato ricer (“Spaetzlespresse”), a food mill or coarse grater (“Spaetzlehobel”). Like with scraped Spaetzle, the dough drops into the boiling water. Since I don’t own one of those devises I just used the regular colander and spatula.