Cultural Night: Germany

It's back!! Culture Night! Last January we decided we wanted to draw a new country every month and do a night where we make something from that country and learn a little about it. Things got busy as the year went on. We only lasted doing a few months of it. Well, now we are giving it a shot this year and hope we can keep up with it all year long. We have decided the second Saturday of the month is Culture Night.

We got lucky and drew Germany for our first month of the year. For our meal we had schnitzel with dill sauce, knödel, rotkohl, sparkling apple drink, and some yummy Ritter Sport and Milka chocolate! *See end of blog post for schnitzel and dill sauce recipe*

Dinner tasted amazing. I miss Germany. I miss mostly the people and how they brought such joy and happiness today me. I can't wait to one day go back. . until then this will have to do.

 The Sister missionaries from my church came over for dinner too. They shared a spiritual thought after dinner, and it went great with our little German night. They shared this video with us. What a wonderful way to kick off Culture Night for the new year!

Schnitzel:

1 1/2 lbs pork loin cutlets, pounded thin
1/2 c flour
3 large eggs, lightly beaten
1 c fine dry bread crumbs
salt and pepper
2 TBS sunflower, canola oil
3 TBS butter
1 lemon

Place flour, eggs, and bread crumbs in 3 individual shallow dishes.
Season cutlets with salt and pepper. Dredge in flour, shake off excess, dredge through egg, and last in bread crumbs.
Heat oil in large skillet , add butter, and heat until foam subsides. Add 1 schnitzel at a time to pan (I use an big electric skillet and make more than one at a time), brown both sides about 2 to 3 minutes. Transfer to plate lined with paper towels place in 250 degree oven to keep warm. Repeat with other schnitzel. Serve with lemon wedges.

Dill Sauce

2 TBS all-purpose flour
1-1/2 C chicken broth
1 C sour cream or Greek yogurt
1/2 tsp dill weed

In a small bowl, whisk flour and broth until smooth. Pour in skillet. Bring to a boil, stirring constantly. Cook and stir 2 minutes until thickened.
Reduce heat to low. Stir in sour cream or Greek yogurt and dill; heat through (do not boil). Serve with schnitzel.

ENJOY ;-)