Coast Cooking

Coast Cooking: A basic schnitzel is a great meal

The Coast has plenty of restaurants. There are more than 100 in Ocean Springs alone, and the variety of food they offer is amazing.

There are Mexican, Honduran, Thai, Japanese, Chinese, Vietnamese, Greek, Italian restaurants and more. Others specialize in seafood, Southern style, buffet, barbecue.

So where's the German food? Cannella in Bay St. Louis is the only one I know of, and I visit them at least once a month.

Do you remember Kepners in Biloxi? It seems to me that with all of the retired military in the area, and many of them had tours in Germany, there would be more demand for hearty German food.

One of my all-time favorite German foods is schnitzel, schweineschnitzel, really. Not wienerschnitzel, because that is made with veal and I won't go there. But a good schnitzel made with pork sure is good.

The Italians would call it a scaloppini, by the way.

One of my all-time favorites is cordon bleu, a schnitzel-like recipe that is stuffed with ham and cheese. But let's stay with the simple pork cutlet, breaded and served with a brown sauce, hollandaise and possibly an egg on top, which makes it a schnitzel a la Holstein.


Pork loin cutlets

Salt and pepper

2 lightly beaten egg

1/2 cup flour (add a pinch of salt)

1 cup breadcrumbs

Lemon slices to garnish

Pound the cutlets thin with a meat mallet, season well, then dip in the flour to coat. Next the dip into the beaten egg, drain off the excess, then dip them in the breadcrumbs to coat evenly. Sauté in good oil over medium-low heat until well-browned. Plate, garnish with lemon slices and serve hot.