Schweineschnitzel Recipe

Cooking Directions

1. 1

   Prepare the Pork

   Slice the pork tenderloin into 1/2 inch thick medallions. Pound each medallion to about 1/4 inch thickness. Season with salt and black pepper.

2. 2

   Breading Process

   Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each pork medallion in flour, dip in egg, and coat with breadcrumbs.

3. 3

   Deep Fry the Schnitzels

   In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded pork medallions. Fry for 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.

4. 4

   Make the Garlic Mashed Potatoes

   Boil the peeled and chopped potatoes in salted water until tender. Drain and return to pot. Add roasted garlic, butter, and sour cream. Mash until smooth and creamy.

5. 5

   Prepare the Bacon Beer Sauerkraut

   In a skillet, cook the bacon until crispy. Remove and chop. In the same skillet, add sauerkraut and beer. Simmer for 10 minutes. Stir in chopped bacon.

6. 6

   Lemon Butter Cream Sauce

   In a small saucepan, combine the lemon juice, heavy cream, and 2 tbs of butter. Simmer until slightly thickened. Adjust seasoning to taste.

7. 7

   Serve

   On each plate, serve a portion of garlic mashed potatoes, top with a pork schnitzel, spoon over the bacon beer sauerkraut, and drizzle with lemon butter cream sauce.