Pork Schnitzel and Great German Beers
Pork Schnitzel and great German Beers: I have never met a cutlet I didn’t like. But why should chicken have all the fun? Mix together boneless pork chops with a little egg and mustard (for added tang), and a thin layer of panko for that irresistible crispy coating and you have an amazing meal. A side of warm potatoes and buttery savoy cabbage make this a satisfying and cozy meal for any night of the week.
Best German beers to go with your Schnitzel
Hacker-Pschorr Oktoberfest Märzen, 6%: Made by one of the Oktoberfest breweries, Märzen is traditionally an end-of-brewing season beer, made a little bit stronger to help them last through to the autumn festivals and beyond.
Augustiner Helles, 5.2%: Few countries can come close to Germany’s lager brewing skills, with the country’s malt and hops perfectly suited to the crisp, clean characteristics Augustiner Helles makes a tasty lager.
Uerige, Sticke Altbier, 6%: Altbier is a Dusseldorf speciality – a style that uses top fermenting ale yeast and receives a long conditioning period at a low temperature, to create a brown ale that has a smoother, more lagerish feel than traditional British brown ales. This ale is hard to make but its worth it in the end.
Pork Schnitzel and great German Beers
- 18 oz Yukon gold potatoes
- 1⁄2 oz Dijon mustard
- 1 oz panko
- 12 oz boneless pork chops
- savoy cabbage
- 3 oz shallot
- 1⁄2 oz fresh parsley
- kosher salt & ground pepper
- 1 large egg
- olive oil
- white wine vinegar or apple cider vinegar
- 1 Tbsp butter
- Boil potatoes: Scrub then cut potatoes into 2-inch pieces (no need to peeand transfer to a medium saucepan. Cover with 1-inch cold water, add 1 tablespoon salt, and bring to a boil. Cook until tender when pierced with a knife, about 15 minutes. Drain potatoes.
- Set up breading station: Meanwhile, whisk Dijon mustard and 1 large egg together in a shallow baking dish or bowl, and season with 1⁄4 teaspoon each salt and pepper. Place panko in a 2nd shallow baking dish or bowl, and season with 1⁄4 teaspoon each salt and pepper.
- Bread cutlets: Pat pork dry and trim fat to 1⁄4-inch. Working 1 at a time, place pork between the 2 layers of plastic wrap. Using a meat mallet or heavy skillet, pound pork to 1⁄4– 1⁄2-inch thickness. Dip each cutlet in mustard-egg mixture, then into panko, pressing so crumbs adhere. Set cutlets aside on a plate.
- Cook cabbage: Cut core and any brown edges from cabbage and discard, then cut leaves into 2-inch pieces. Halve shallot, then peel and cut into 1⁄2-inch wedges. Heat 1 tablespoon oil in a large skillet over medium-high. Add shallots and 1⁄4 teaspoon salt. Cook, stirring, until softened, about 4 minutes. Add cabbage and 3⁄4 cup water.
- Finish cabbage & potatoes: Cover skillet and cook until cabbage wilts, about 10 minutes. Stir in the potatoes, 1 tablespoon vinegar, and 1 tablespoon butter and toss until butter melts. Season to taste with salt and pepper and transfer to a bowl. Pick parsley leaves from stems and add leaves to cabbage and potatoes, tossing to combine.
- Cook cutlets & serve: Wipe out skillet and heat 1⁄4 cup oil over medium-high. Cook cutlets until golden brown and just cooked through, about 4 minutes per side. Serve cutlets with warm cabbage and potato salad.
Wheat and Soy. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
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