Monday, 4 July 2011


After a dreadful day at work, some serious comfort food is needed. This might come as a surprising one. I have some serious cravings for some German and Austrian foods. I am a devoted fan of sauerkraut and bratwurst and I absolutely adore wiener schnitzels. Wiener schnitzels have a bit of a bad reputation in Finland, mainly because a dish reminiscent to the original has been on the menus of diners and gas stations since forever. Nothing beats the original made of veal fillets, served with capers and lemon slices. Unfortunately, my comfort food version is made of pork fillets - due to the poor supply of meat in food shops on a Sunday night. So I shall call it Wiener Schnitzel Vom Schwein, not to be confused with the original. I served it with roasted new potatoes, which were surprisingly delicious - a bit like mini baked potatoes. It is not the most summery dish, but a sort off equivalent for Sunday pork roast.


For the schnitzels:
pork fillets, thinned
white flour
1 egg, beaten
salt and black pepper

To serve:
sliced lemon

If the pork fillets are not ready thinned, do so with a mallet. Take out three plates, the size of the fillets. Cover one with 1 cm of white flour, the next one with the beaten egg and the last one with 1 cm covering of breadcrumbs, seasoned with salt and black pepper. First cover the pork fillet in white flour, then dip it in the beaten egg and then into the breadcrumbs. Fry in a mixture of oil and butter. Serve with capers and lemon slices.

There are some comfort foods that make you feel better year after year. For me it is usually a big serving of Fiery Bacon Pasta Bake, Feta Pasta Salad, some Homemade Chilli with baked potatoes and a generous dollop of sour cream or the queen of all comfort foods Banoffee Pie. Comfort food was actually first used as a word in Webster's Dictionary in 1977. Who knew!

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