Schnitzel is a dish primarily of Austrian origin that you rarely see in the States unless you’re in a German restaurant. This simple-to-prepare dish can be made with pork or veal, but we’re opting for pork. You get to try it in three traditional ways.

Rahmschnitzel - as with all schnitzels, the pork is pounded thin, seasoned and pan-fried. Rhamschnitzel is served with a creamy wine and mushroom sauce.

Balkanschnitzel - the sauce for this schnitzel is a delicious blend of colorful sweet peppers and onions with a base of tomato and the tang of paprika.

Jaegerschnitzel - translates to Hunter’s schnitzel - a lovely brown sauce loaded with caramelized onions and mushrooms.

Potthucke - a delicious alternative to a potato pancake because it’s made in loaf pan, then slices are seared and served. Peppers, bacon, and onions make this a toothsome treat!

Gurken Salat - A quick pickling turns seedless cukes and red onion into a wonderful salad that balances the whole meal.

Apfelkuchen - Apple Cake - this fabulously moist German tradition features a yeast-y vanilla dough, plenty of orchard-fresh apples, and a sweet crumb topping