There was a post earlier this week, that made an allusion to how poor German food and cookery is. I was inspired by that post, to make one of my favorite German meals last night, and my belief in the sheer awesomeness of German food done correctly was revalidated by the results. Here is the recipe, if anyone is interested in replicating it. 4 x porkloin slices 1 x cup flour 1 x cup cornmeal 2 x eggs Salt and pepper to taste. Enough oil to float the pork loins. 1 x pound fresh mushrooms 2 x dried mushroom soup packets, reconstituted with water or enough canned mushroom soup to approximate the amount of sauce you'd like. 3 x tbsp butter Your favorite starch, such as french fries, roasted potatoes or spaetzle, if you can get it. Slice the mushrooms, put aside. Start warming the mushroom soup mix on low. Pound the porkloin slices until they are 1/4" thick. Saute the mushrooms in butter. While the mushrooms are sauteeing, preheat the oil, and dip the pounded porkloins in flour, then egg, then cornmeal and put in the oil, once it is hot. (I like to run my stovetop on 7 out of 10 settings) It should take 3-5 minutes per side to do the schnitzel, once they are done, put them on a paper towel on a plate and reserve them to the oven set at 200 F to keep them warm and to drive away some of the oil. Sometime during this time, the mushrooms should be sauteed and should be introduced into the soup mix, which you need to stir occasionally. You want to time your starch to coincide with your frying process, serve the mushroom sauce over both the starch and the schnitzel, and put a side of steamed cabbage with, if you'd like. Once you get the breading/frying down, this is a delightful meal, especially when served with a good Bock beer. Simple, but nice.