100 Favorite Dishes

Paprika Schnitzel from Haus Murphy's

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 [email protected]

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!

Miss a dish? 

100: Beckett's Original Grilled Cheese from Beckett's Table

99: Golden Gazpacho from Rita's Kitchen

98: The Med Plate from La Bocca

97: Cash Sandwich from Main Ingredient Ale House

96: Sonoran Hot Dog from Nogales Hot Dogs

95: Fattoush Salad from Al-Hana Restaurant at Baiz Market

94: Croissant from Essence Bakery Cafe

93: Funghi Pizza from The Parlor

92: Baynchaiv Crepes from Sekong by Night

91: Caldo de Res from Pitic

90: Slice of Pepperoni Pizza from Mamma Mia

89: Hot Bollix Spicy Potato Balls from Rula Bula 

88: Chicken Lo Mein from Desert Jade

87: Spicy Broccoli from FnB

86: Barra Vieja Shrimp from Mucho Gusto

85: Wild Mushroom Ravioli from Merc Bar

84: Cochinta Pobil from Taberna Mexico

83: Filet and Crab Cake from Cheuvront

82: The Dragon Roll from Stingray Sushi

81: Cornmeal Crusted Calamari from Kitchen 56

80: Mongolian Delight from Loving Hut

79: Pappardelle Bolognese from Amaro Pizzeria

78: Torta El Rey from Torta El Rey

77: Artichoke and Clams from Iruna

76: Animal Fries from RnR

75: Gollo Burro from Casa Reynoso

74: Chicken Lettuce Wraps from Ticoz Resto-Bar

73: Brussels Sprout Salad from Chelsea's Kitchen

72: Short Rib Hash from Bonfire Grill

71: Grilled, Double-Pork Chop from Tarbell's

70: Horchata from La Condesa

Stomach full? Get some eye candy for dessert over on Jackalope Ranch with our Imagine PHX series.

Follow Chow Bella on Facebook and Twitter.

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Laura Hahnefeld
Contact: Laura Hahnefeld