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.

Pork Schnitzel with Warm Cabbage

Key to this meal

The trickest part of this meal is breading the cutlets. First you start by setting up breading station. Whisk Dijon mustard and 1 large egg together in a shallow bowl. Season with 1⁄4 teaspoon each salt and pepper. Place panko in a 2nd bowl, and season with 1⁄4 teaspoon each salt and pepper.

Pat pork chops 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. By taking your time and doing this step correctly you will have the perfect Schnitzel.


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.

Hacker-Pschorr beer

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.

Augustiner Helles

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.

Uerige, Sticke Altbier

Tips for cooking pork

Pork can be soaked in the marinade from a couple of hours to twelve hours or more. Be sure to store the meat in its marinade in the refrigerator during this period of time.

When meat has been marinated for a long period of time it will shorten the cooking time. Twelve hour of marinating will reduce the cooking time by 30 to 35%.

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 145°F for medium doneness (160°F to 165°F for well done).

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Recipes header

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.
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine American
Servings 2
Calories 866 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Notes

ALLERGENS
Wheat and Soy. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword dinner, eat healthy, pork

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