Pork Schnitzel with Sauerkraut

A Classic Oktoberfest Main Course – Pork Schnitzel with Sauerkraut

Pork Schnitzel is our Oktoberfest main course.  It is served with mashed potatoes or potato pancakes, homemade applesauce, and a dollop of sour cream.  Sauerkraut and red cabbage also are important to include in the Oktoberfest dinner, and the perfect accompaniment to Pork Schnitzel.

A few tips –

I buy canned sauerkraut.  Baking it in the oven with a little fat such as a few tablespoons of butter, a little water and stirring it once in a while gets it to turn it’s lovely golden brown color.  The secret is rinsing it before cooking.  Mom always taught me to rinse each can of sauerkraut with one can of water before trying to cook with it.

Buy pork loin, approximately 4 oz per person or two cutlets per person.  Ask butcher to slice pork loin very thin as for cutlets, about 1/8″ thick. The “cutlet” description is a good clue if the butcher doesn’t understand Schnitzel, as our butcher did not understand.

Pork Schnitzel with Sauerkraut

Ingredients:
Pork Loin, cut into cutlets (approx. 4 oz. per person)
1 cup flour – placed in a separate bowl or dish for dredging cutlets
2 eggs – beaten well – placed in a separate bowl or dish for dredging cutlets
1 cup of plain bread crumbs – placed in a separate bowl or dish for dredging cutlets
Canola or peanut oil for frying
Salt and pepper to taste

2 cans of sauerkraut per 4 people
2 tablespoons of butter per can of sauerkraut
Water

Pork Schnitzel

Place each cutlet on a cutting board.  Pound cutlets flatter with a meat mallet until about double in size.  Salt and pepper cutlets to enhance flavor.

Before dredging each cutlet, season your flour with salt and pepper to taste and put your oil in deep and wide frying pan on medium heat.

Now dredge each cutlet – First dredge pork cutlets in flour mix.  Second dip into beaten eggs to cover cutlet.  Third, dredge each cutlet in bread crumbs.

Fry cutlets in a non-stick pan in Canola or Peanut oil until lightly brown and crispy.  Lay them on a cookie sheet lined with paper towels to absorb extra oil.

Keep warm in 200-degree oven until serving.

Sauerkraut

First rinse your sauerkraut. Simply place canned sauerkraut into a colander.  Rinse with one can of water for each can of kraut in the colander.

Place all rinsed cans of sauerkraut in a baking dish.  Put at least 2 tablespoons of butter on top for each can of sauerkraut.  Add 1/2 cup of water.  Cover and bake at 350 degrees for at least one hour, stirring every 15 minutes.

NOTE: If you are cooking bratwurst or pork roast/chops with the kraut, you don’t need to use the added butter.  The bratwurst or pork roast or chops will flavor the kraut nicely.

Yum!!

Roseddy

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Pork Schnitzel with Sauerkraut

A few tips -

I buy canned sauerkraut. Baking it in the oven with a little fat such as a few tablespoons of butter, a little water and stirring it once in a while gets it to turn it's lovely golden brown color. The secret is rinsing it before cooking. Mom always taught me to rinse each can of sauerkraut with one can of water before trying to cook with it.

Buy pork loin, approximately 4 oz per person or two cutlets per person. Ask butcher to slice pork loin very thin as for cutlets, about 1/8 “ thick. The "cutlet" description is a good clue if the butcher doesn’t understand Schnitzel, as our butcher did not understand.

Ingredients:

Pork Loin, cut into cutlets (approx. 4 oz. per person)
1 cup flour - placed in a separate bowl or dish for dredging cutlets
2 eggs - beaten well - placed in a separate bowl or dish for dredging cutlets
1 cup of plain bread crumbs - placed in a separate bowl or dish for dredging cutlets
Canola or peanut oil for frying
Salt and pepper to taste

2 cans of sauerkraut per 4 people
2 tablespoons of butter per can of sauerkraut
Water

Directions:

PORK SCHNITZEL
Place each cutlet on a cutting board. Pound cutlets flatter with a meat mallet until about double in size. Salt and pepper cutlets to enhance flavor.

Before dredging each cutlet, season your flour with salt and pepper to taste and put your oil in deep and wide frying pan on medium heat.

Now dredge each cutlet - First dredge pork cutlets in flour mix. Second dip into beaten eggs to cover cutlet. Third, dredge each cutlet in bread crumbs.

Fry cutlets in a non-stick pan in Canola or Peanut oil until lightly brown and crispy. Lay them on a cookie sheet lined with paper towels to absorb extra oil.

Keep warm in 200-degree oven until serving.

SAUERKRAUT
First rinse your sauerkraut. Simply place canned sauerkraut into a colander. Rinse with one can of water for each can of kraut in the colander.

Place all rinsed cans of sauerkraut in a baking dish. Put at least 2 tablespoons of butter on top for each can of sauerkraut. Add 1/2 cup of water. Cover and bake at 350 degrees for at least one hour, stirring every 15 minutes.

NOTE: If you are cooking bratwurst or pork roast/chops with the kraut, you don't need to use the added butter. The bratwurst or pork roast or chops will flavor the kraut nicely.

The matriarch of Live Pretty, Roseddy, lives with her husband and children in Orlando, Florida. She is a native of Waynesburg, PA, but she has called the Sunshine State home for over thirty years. In addition to being a fantastic cook, Roseddy is an accomplished seamstress and former Home Economics instructor. Her flower arranging talents are the stuff of legend, and she is a valued member of her church’s altar guild. Roseddy enjoys entertaining, traveling with her husband, and, of course, a good martini.

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