Pork schnitzel


Originally appeared in the September 16, 2010 edition of the Southside Times.

The southside’s German American Klub recently closed their black, red, and gold curtains on their 36th annual Oktoberfest.  But this year’s official, Munich-based Oktoberfest runs from September 18 through October 3, and happens to be the bicentennial celebration.  Read more here:Surely many can summon stereotypical images of lederhosen-clad men and dirndl-wearing women hefting those formidable maßkrug beer steins, singing along with folk songs and polka tunes.  To be sure, the festival proudly features the fine art (and consumption) of beer, but there’s also a significant emphasis on food.  (The beer-as-food discussion will have to wait for another installment.)

Oktoberfest features fare closely associated with German cuisine:  spit-roasted poultry, bevies of brats, potato salad, Weisswurst (veal sausages), robust mustard, and soft and salty pretzels.  Weiner schnitzel is among the emblematic classics.  Purists traditionally prepare German schnitzel with a veal cutlet; but there’s also a popular version which substitutes pork, a variation called “Schnitzel Weiner Art.”

With the crispy, golden-fried pork I’d recommend one of the authentic, big six German beers:  Löwenbräu, Hofbräu, Paulaner, Spaten, Augustiner, or Hacker-Pschorr.

Celebrate Oktoberfest’s bicentennial by paying homage to classic German food and, if you’re in a stein-tipping mood, classic German toasting—Prost!

Pork schnitzel

Yields 6 servings

  • 1 pound, 8 ounces pork loin, cut into 4-ounce chops
  • To taste kosher salt
  • To taste cracked black pepper
  • As needed all-purpose flour (for three-step breading)
  • As needed eggs, whisked with whole milk (for three-step breading)
  • As needed coarse breadcrumbs (for three-step breading)
  • 8 ounces oil or clarified butter
  • 8 ounces unsalted butter
  • 3 hardboiled eggs, yolks and whites separated and chopped
  • ½ cup chopped fresh parsley
  • 6 anchovy fillets wrapped around 6 capers
  • 6 peeled lemon slices

1.  Between two sheets of plastic wrap, lightly flatten each 4-ounce chop with a meat mallet.  Keep the pork thin, but not so thin that the meat begins to tear.  Season the pork cutlets with salt and pepper, and follow a standard, three-step breading process:  flour, egg, breadcrumb.  Dredge the pork in flour, shaking off excess, then dip into egg-and-milk mixture; allow excess to drain off before laying the cutlets in breadcrumbs, coating evenly.

2.  In a large sauté pan, heat roughly a ¼-inch of oil.  When oil is hot (about 350ºF), add a breaded cutlet and pan-fry until golden brown.  Turn and brown the other side.  Remove from the pan and dry on a paper towel.

3.  In a small saucepan, heat unsalted butter until lightly brown.  Reserve.

4.  Place pork cutlets on warm plates, and pour a small amount of brown butter over the cutlets.  Apply the garnish:  top each cutlet with a slice of peeled lemon, an anchovy-rolled caper, chopped egg yolk, and chopped parsley.  Serve schnitzel with spaetzle, saukerkraut, potato salad or any other classic accompaniment.

Published in: on September 16, 2010 at 3:54 pm  Leave a Comment  
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