Frankenmuth has a lot of German Restaurants for a town in Michigan. It's a handsome little spot a few miles from the highway and it was where we would have our first meal in 15 hours. Yikes!
I had forgotten that until I heard it on the video that follows. Somehow we missed breakfast and made it all the way until 3pm on coffee and anticipation.
The food was ersatz German but was welcome after such a famine. The veal schnitzel needed pounding thin and needed more salt and pepper in the preparation. There are 3 prep steps in making one after you have beaten it thin with a mallet. First you dredge it in flour which has salt and pepper added to it, then you dredge each filet in a mixture of one egg and a tablespoon of water which has had salt and pepper added then into fine bread crumbs with...yes, salt and pepper sprinkled in it. Then put in the fridge for 30 mins so the mixture sticks to it better. Bring back to room temperature.
Then into a big frypan (don't crowd a small pan-use a 12 inch non-stick skillet.) Medium heat then add olive oil once pan is hot. Be generous with the oil as once you drop the veal in there you are going to be happy if it is covered. To get a nice light batter you should be gently shaking the pan while it is cooking. Two minutes a side and you are done. Squirt some fresh lemon on the schnitzel and serve with rotkraut/blaukraut (pickled red cabbage from a jar) or sauerkraut. Add a glass of German beer and maybe a few fried potatoes in a cast-iron skillet, enjoy and then collapse on the couch!
Here's the Bavarian Inn....
No collapsing on couches after this meal as we still had 90 miles or so to drive before we etched our hotel in Bay City. Join us there....
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