Paprika Schnitzel from Haus Murphy's

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Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we're back - with the 2011 edition. Have a suggestion for a dish you'd like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com.

69: Paprika Schnitzel from Haus Murphy's

For those who may not be familiar with German cuisine, a good place to start is with the Wiener Schnitzel, a traditional dish featuring a breaded veal cutlet dipped in flour, egg, and bread crumbs, then fried in butter or oil to a golden brown. For those desiring a different meat while still following the preparation techniques of the original, one variation to be had is the Paprika Schnitzel made with pork loin. Where to get it? Haus Murphy's German Restaurant in historic downtown Glendale.

Order up your choice of one of ten German drafts then sip stein-style until the large pork loin slice arrives, finger-width thick, fried to a golden brown, and topped with a tomato-based sauce seasoned with paprika and infused with the flavors of bacon and onions.

The pork is tender, the coating is crisp and brown, the not-too-thick paprika sauce a smile-worthy creation tasting like warm, ripe peppers. Don't forget the sides of crispy German pan-fried potatoes with bacon, and Wirsing (savoy cabbage), a cabbage similar to both the green and the red but milder in flavor and, in this cooked dish, prepared with cheese. Alone they're solid, mixed with the Paprika Schnitzel, an instant Oktoberfest.

Auf Wiedersehen!

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