Philosophizing About Food With Francine: Schnitzel With Noodles

by Francine Black

“Door bells and sleigh bells and schnitzel with noodles…”. Yes, these might be some of my favorite things!

On a fine day in the 19th century, Austrian Field Marshall Joseph Radetsky, who was famous for his epicurean tastes, found himself and his troops in Italy. Actually, he led a successful campaign against Sardinia, solidifying Austrian power in Italy. To celebrate his achievement, Johanna Strauss Sr. Composed the famous “Radetsky March.”

While in Italy, he happened to dine upon a most delicious breaded and fried veal cutlet (perhaps the ancestor of our well-loved veal parmigiana). Radetsky was so enamored with it that he brought the recipe home with him. Before long, thanks to the Field Marshall, veal cutlets became a well-loved staple of both Austrian and German cuisine – and his namesake march, a well-loved tune at New Year’s Eve concerts.

Today, veal is often replaced with turkey, chicken, or pork as delicious schnitzel or cutlet alternatives.

As to side dishes, in France we ate our schnitzel with pommes frites and salad. In Germany we were offered a side of red cabbage and in Austria there were creamy spaetzels. I chose to make egg noodles topped with grated gruyere cheese and spinach with our pork schnitzels, which is what my mother would have done.

It was lovely having dinner with the boys. Collin, as he was downing mouthfuls, kept asking me, “How did you make these noodles taste so silky?” Nice compliment I should think!

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.

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