My mom’s family is half German, so when I was a kid she made weinerschnitzel, sauerbraten, rotkraut, German potato salad, and so on. I didn’t know this was not the same stuff most families ate until high school. (I didn’t eat away from home a lot because of severe food allergies.)
German food (except the baked goods) is not difficult to make, but it can be a bit time-consuming. I have thisDr. Oetker cookbook that my stepmother bought when she lived in Germany that has excellent recipes.
Well, now I want to make some weinerschnitzel this weekend. The local butcher always has some lovely pounded veal (lots of Italians locally, so I assume it’s used mostly for scalloppini).