If you are cooking in Central Texas, sooner or later you have to bring up Napoleon. If it wasn’t for him and his lust for power in the 1800’s we wouldn’t have had a German migration to Central Texas. And, along with the Polka, they brought their cuisine.
If you haven’t noticed, there have been Germans lurking about (Gruene, Boerne, Fredericksburg, anyone?). And, thank god. ‘Cuz I love me some Schnitzel! Basically were talking about pounded pork tenderloin that is seasoned, breaded and pan fried.
The toppings vary, with Wiener being the traditional (Lemon and parsley). Other popular options being Jager (brown mushroom gravy, not the drink) and Zwiebel (bacon and onions).
For a side dish, I went with Broccoli Rabe, tossed with red pepper flakes and a little bit of honey. The Rabe being a bitter foil for the rich and tangy Schnitzel.
The ‘tang’ comes from the topping pictured above: artichoke hearts, capers, lemon zest, lemon juice, shallots, olive oil, salt and pepper. I think this mix would even go well on roasted potatoes. Click on the thumbnails below for more action shots!
