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Gechingen, Black Forrest, Germany
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I have for some time pondered if and which dish I should dedicate to my hometown of Gechingen.
After the process of eliminating one candidate after another for many different reasons, I finally concocted and decided on this dish, which for me encapsulates the essence of what I remember to be some of the typical food we consumed at home when I was a child – sandwiches, pickles, schnitzel and “Weckle” (bread rolls).
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Bon Appetit ! Life is Good !
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Click here for all about Weckle
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Click here for more Sandwiches on ChefsOpinion
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Click here for more Schnitzel on ChefsOpinion
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Click here for a short Video of Gechingen
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Gechinger Schnitzel Weckle
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Gechinger Schnitzel Weckle
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Gechinger Schnitzel Weckle
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- clean a pork tenderloin of excess fat and all silver skin, cut in half
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- flatten to about 1/3 inch thickness
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- season with salt and fresh-ground black pepper
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- dust with corn starch, saute until done
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- spread halved rolls with “Löwensenf” (if not available, substitute with dijon mustard)
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- add sliced tomatoes and onions, season with salt and cayenne pepper
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- add lettuce and pickles
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- add schnitzel, top with top-half of rolls
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- Gechinger Schnitzel Weckle
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- Gechinger Schnitzel Weckle
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- Bella, waiting to dig in
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ChefsOpinion 
That’s more than just a sandwich. It’s a whole meal! And a delicious one too.
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Anelli,
Bella ate most of the meat 🙂
Cheers
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Lucky Bella, enjoying a great schnitzel 🙂
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Nandini,
she is sooo spoiled, but she deserves it 🙂
Cheers !
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