German Schnitzel Recipe – How To Make German Schnitzel – Traditional Schnitzel Recipe

Prep: 20 mins – Cook: 10 mins – Total: 30 mins


  • 4 serving-size pork loin chops, cut roughly ½ inch thick (roughly 1 – 1 1/2 lbs total)
  • Salt and pepper
  • 4 Tbsp butter
  • Peanut oil or vegetable oil (for frying)
  • 1/2 c unbleached all-purpose flour
  • 1 c plain breadcrumbs
  • 2 eggs, beaten lightly
  • Lemon slices and fresh parsley (to serve)


  1. Lightly salt and pepper the pork cutlets. Place them between two sheets of plastic wrap and pound them to 1/8 inch thick using a meat mallet or rolling pin. Set the cutlets aside.
  2. Melt 2 Tbsp of butter in a medium sauté pan and add enough oil to fill the pan to 1/8 inch. Heat the oil and butter over high heat. Toss a little breading into the hot oil, if it crisps up nicely, but doesn’t burn, then you know your oil is ready.
  3. Place flour and breadcrumbs each in their own shallow dish. Place the beaten eggs in a shallow bowl.
  4. Dip a pounded cutlet in flour, covering it completely. 
  5. Then, dip the cutlet in the beaten eggs, moistening it entirely. Let any excess egg drain off. 
  6. Finally, dip the cutlet into the breadcrumbs, covering it completely, but not pressing the breadcrumbs into the cutlet. Let any excess breadcrumbs fall off.
  7. Immediately transfer the breaded cutlet to the hot oil. Fry the cutlet for 1-2 minutes on each side until golden brown. Transfer the cutlets to a paper towel lined platter or wire rack.
  8. Repeat with another cutlet. 
  9. After 2 cutlets, add the remaining 2 Tbsp butter and additional oil if necessary. Heat your oil/butter and continue with the remaining cutlets. 
  10. To serve, garnish the hot schnitzel with lemon slices and parsley. Serve immediately with spätzel, fries, or German potato salad.

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Chinese Meatball Recipe – Lion’s Head Meatballs – Lunar New Year Recipes

Total Time: 30 mins



  • 1 lb. ground pork
  • 1/2 cup breadcrumbs
  • 2 large eggs
  • 2 tablespoons Shaoxing cooking wine (or mirin)
  • 1/4 cup green onions, finely chopped
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 tablespoon brown sugar
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper (or white pepper)


  • 1/4 cup soy sauce
  • 1/4 cup chicken broth
  • 2 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 1/2 tablespoon flour (or cornstarch)



  1. In a large mixing bowl, combine pork with breadcrumbs, eggs, Shaoxing cooking wine, green onions, soy sauce, sesame oil, brown sugar, ginger, garlic, salt and pepper. Mix well until uniform in consistency.
  2. Divide pork mixture into 5 equal pieces and roll into meatballs with your hands. Wear disposable gloves when handing meat to avoid contamination.
  3. Cook the meatballs in the air fryer or oven.
    • In the air fryer: Place meatballs in a single layer in the air fryer and cook at 375F for 20 minutes, until the internal temperature reaches 160F when measured on a meat thermometer. Set aside.
    • In the oven: Place meatballs in a parchment-lined quarter sheet baking pan and cook in a 375 preheated oven for 40 minutes, until the internal temperature reaches 160F when measured on a meat thermometer. Set aside.


  1. In a small mixing bowl, add soy sauce, chicken broth, brown sugar, sesame oil and flour. Whisk well to combine until flour and sugar dissolves.
  2. Transfer the sauce into a shallow saucepan and heat over medium for 3-4 minutes. Continuously stir until desired consistency is reached.
  3. Add meatballs to the saucepan and toss well to coat evenly. Garnish with green onions and serve warm with a bowl of steamed rice, and drizzle any extra sauce from the pan on top.

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Garlic Ginger Glazed Sticky Pork Recipe

Prep: 15 mins – Cook: 10 mins – Total: 25 mins


  • 1 1/2 pounds boneless center cut pork loin cut into 1/4-inch thick slabs, then 1/4-inch thick strips, about 3 inches long
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon canola or peanut oil plus extra if necessary
  • 5 cloves garlic peeled and minced or pressed through a garlic press
  • 2- inch knob of fresh ginger grated
  • 1/2 cup mild honey
  • 2 tablespoons to 1/4 cup sriracha or chili garlic sauce
  • 1 tablespoon rice wine vinegar or white wine vinegar


  1. In a liquid measuring cup or a small mixing bowl, whisk together the mild honey, sriracha, and rice wine vinegar. Set aside.
  2. Pour the oil into a heavy-bottomed skillet over medium high heat and swirl to coat. Let it heat until it is shimmering. While the oil heats, sprinkle the pork strips with kosher salt and black pepper then toss with your hands to distribute it evenly. Carefully add the pork to the pan, working in batches to avoid overcrowding the pan. Let the first side brown, flip the pieces with tongs or a spatula, and brown the second side. Transfer the pork to a plate.
  3. Return the pan to the heat and add in the garlic and ginger. Stir until fragrant, about 30 seconds.
  4. Raise the heat to high and pour in the sauce mixture and bring to a boil, stirring frequently. When the sauce is very bubbly and thickened like warm honey, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork. This can be served immediately over rice, noodles, or as finger food, or can be allowed to cool and be eaten cold.

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