Wilkommen beim Hanson Haus!

Tuesday night I decided that we were going to have German Night here at our house. Yes, occasionally we eat in themes. However, it ended up as a sort of mixed-theme night because we couldn't find a German movie that we really wanted to watch, so we eventually just picked a freaking scary Spanish movie. Why a scary movie? I have no idea. Apparently I wanted to torture myself. Ryan liked it, though. But we did have wonderful, delicious, delectable, comforting German food, so I guess German Night was a partial success. Hey! Have you seen German movies? The non-WWII/Holocaust selection is limited, and much as I love those movies, it's not something I want to watch while eating. I'd really like Türkisch für Anfänger, but I can't seem to find it! Anyway, our German meal was simple, but delicious. And regardless of whether you like to have theme nights or not, you should try it!


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Schnitzel mit Kartoffelpuree und Kohl
(Schnitzel with Mashed potatoes and cabbage)
a Lauren Hanson original

4 thick cut pork chops
1/2 c. all-purpose flour
1/2 c. bread crumbs (I used Italian style. Yes, I know this is German food.)
1/2 tbsp. Italian herbs (Ok, so it was a REALLY mixed-theme night.)
2 eggs, beaten
Vegetable oil

5 lbs. Yukon Gold potatoes
2 sticks regular butter
1 pkg. cream cheese
1/2 c. half and half
Lawry's season salt

1 head of cabbage
olive oil
salt
pepper


In a small bowl, mix the flour, bread crumbs, and herbs together. Heat enough oil to coat the bottom of the pan over medium-high heat. Dredge the pork chops in eggs and then in bread crumb mixture to coat. Add to pan and cook until golden brown, then turn to cook the other side. Remove to a paper towel-covered plate to allow the oil to drain.

For the mashed potatoes, I used the recipe for Roasted Garlic Mashed Potatoes, but instead of adding the roasted garlic, I substituted Lawry's Season Salt to taste. I also added about 1/2 c. half and half.

For the cabbage, fill a covered stock-pot with water. Add 1 tbsp. olive oil. Cut the cabbage head in half, and remove the spear-shaped white core. Then cut into quarters and add to the pot. Cook over medium-high heat until the water starts to boil, and then cover and turn the heat down to medium low to finish cooking for about 15 minutes.