Submitted by Nechama Fiddle   My grandmother a”h would be horrified if she heard me say that this recipe originated from her, but it’s true in a sense. When I was a teenager, experimenting in the kitchen, my grandmother patiently explained the process of dipping shnitzel into flour, egg and then breading before frying it. In her European way, she called the dish “Karminadle” (spoken with full rolling R’s and L’s). It was flattened paper thin, usually the size of a dinner plate and fried until it was perfectly golden. Mine has definitely evolved as I adjusted the recipe over the past twenty years, yet this shnitzel recipe is the #1 requested recipe from my kids –  Shabbos, suppers and y”t, this is the dish they unanimously agree on. With its thick and crispy breading, it is full of flavor- even the pickiest eaters manage to finish their plates. The sauces added to the eggs may seem to be extra but it adds flavor to the shnitzel in a subtle way. When served with the sesame sauce, it dresses up regular shnitzel for any Shabbos or yom tov table. I keep the extra sauce in the fridge to be served with knishes, chicken or even french fries. I hope your family enjoys this recipe as much as mine does!