The King's Schedule for the week of Dec 5th

Monday- 11AM U of C

Tuesday- 11AM Superior & Fairbanks, 12:45PM Merc Mart 

Wednesday- 11AM Lake & Clinton, 12:45PM UIC on Taylor & Wood

Thursday- 11AM Monroe & Dearborn, 12:45PM Wacker & Monroe 

Friday- 11AM Aon Center on Columbus & Randolph

Catering and deliveries over $20 now available! Contact chicagoschnitzelking@gmail.com for more information.

This week the King would like to give a special shout out to his friend Teresa Peek from Tour Through a Lens, who took the picture above. Learn more about the Chicago Photography Tours they offer at http://www.facebook.com/TourThroughALens

Royally Yours, 

SK

Gary Casper & Chicago's Finest Promote the Schnitzel King

A note from the King after launch week

A BIG thanks to all of our fans and followers- your enthusiasm for schnitzel keeps us warm and fuzzy while we freeze our buns off schnitzeling :) Plenty of you have raved about the sandwiches already, but the only true way to eat a schnitzel in all its glory is fresh off the grill. Since Chicago law doesn't allow for food trucks to cook on the vehicles, we have to make our schnitzel at a shared kitchen, pre-package them, then load 'em up on the jeep. We are already working on a few private events to give our schnitzel the chance to shine the way they deserve to, (fresh, hot, and crunchy) but until Chicago lets us cook on board, we recommend getting to the schnitzel mobile as early as possible.  Below is a tentative schedule of where we plan to be next week so you can plan accordingly :). If there's somewhere you want us to stop, just send us a tweet @KingSchnitzel. We plan on introducing catering shortly!

Thanksgiving Week Schedule

Monday- 11AM U of C

Tuesday- 11AM Monroe & Dearborn, 1PM near Trump Tower on Wabash

Wednesday- 11AM Lake and Clinton

Thursday- off, Happy Thanksgiving!

Friday- TBD

Royally Yours,

SK

From the King's kitchen to yours...

“King Approved” Italian Pork Chops

Quintessentially autumn, but great for an easy weeknight dinner or Sunday evening feast anytime of the year.

         Ingredients:

2 eggs, beaten

         2 tablespoons milk

         1 ½ cups Italian seasoned bread crumbs

         1/2 cup grated Parmesan cheese

         2 tablespoons dried parsley

         1/2 cup flour

         3-4 tablespoons olive oil

         4 cloves garlic, peeled and sliced

         4 pork chops

In a small bowl, whisk together the eggs and milk. In a separate small bowl, mix the breadcrumbs, Parmesan cheese, and parsley. Heat the olive oil in a large, ovenproof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic and reserve oil for later use.

Blot the chops dry and season with salt and pepper. Dredge in flour, and then dip in egg wash. Next, place pork chop in breadcrumb mixture, cover the chop with breadcrumbs and press down firmly. Shake excess breadcrumbs off and set chops on clean plate. If you have time, refrigerate for at least 15 minutes (and up to one hour).

Fry pork chops in the reserved oil until golden brown, about 5 minutes on each side. Then place the skillet and pork chops in the preheated oven, at 325 degrees F (165 degrees C) and cook for about 25 minutes, or until the chops have an internal temperature of 160 degrees F (71 degrees C). Sprinkle chops with garlic from earlier, and ENJOY!

Royally yours,

The Chicago Schnitzel King