Today I mixed German and Greek cuisine and made Viener Schnitzel with fried potatos and eggplant salad (the Schnitzel of course is an Austrian speciality, but I learned it form my German mother :D).
For the schnitzel:
Oil for frying
6 filets pork sirloin
1 cup cake flour
2 cups dry bread crumbs
¼ cup milk (optional)
Salt & pepper to taste
Heat the oil in the frying pan
Place the flour and bread crumbs in separate dishes.
Lightly beat the eggs and add the milk (optional).
Coat the filets first with flour, then dip them in the egg mixture and drain slightly. Next, coat with the bread crumbs by lightly pressing the bread crumbs into the meat. Fry in cooking oil until golden brown. Taste with salt and pepper.
2 lbs eggplants (aubergines)
1/4 teaspoon salt
2-3 garlic cloves, crushed
3/4 cup olive oil
1/4 cup vinegar
2 tablespoons chopped parsley (optional)
1 green mild pepper, seeded and chopped
1 tomato, seeded and chopped
Wash, wipe, and put them on, or under a grill and turn frequently, to cook on all sides, for about 20-40 minutes, until soft. Pass each eggplant quickly under running water to cool slightly and peel them immediately, while they are still hot. Do not leave the eggplants to cool unpeeled, as the flesh will turn black. Put in a strainer and allow to cool, then chop and combine with the salt and garlic. Add vinegar, oil and parsley. Garnish the eggplant salad with the chopped green pepper and tomato.