Home cooking attempt — Schnitzel from scratch

I spent an afternoon making Schnitzel from scratch following a traditional recipe. Getting sauerkraut right was the main challenge — it's not as straightforward as it looks. The tangy from fermentation result was rewarding once I got it right.

regional specialities vary dramatically between Bavaria, Saxony, and the Rhineland. I served it with Radler shandy as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Schnitzel yourself gives you a new appreciation for what goes into it at a restaurant.