Restaurants›Coopersmith's Pub & Brewing›The Schnitzel Recipe

The Schnitzel Recipe

Inspired by Coopersmith's Pub & Brewing
Time1h
Serves4

Pork schnitzel with mashed potatoes, bacon beer sauerkraut and topped with a lemon cream sauce.

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Ingredients

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Pork Schnitzel

Mashed Potatoes

Bacon Beer Sauerkraut

Lemon Cream Sauce

Method

Prepare Pork Schnitzel

1

Prepare the Pork

Slice the pork loin into thin cutlets. Pound each cutlet to an even thickness using a meat mallet.

2

Breading Setup

Set up three bowls: one with flour (seasoned with salt and pepper), one with beaten eggs, and one with breadcrumbs.

3

Bread the Cutlets

Dredge each cutlet in flour, dip it in the egg, and then coat it with breadcrumbs.

4

Fry the Schnitzels

Heat vegetable oil in a skillet over medium-high heat. Fry each breaded cutlet until golden brown on both sides. Drain on paper towels.

Make Mashed Potatoes

5

Cook Potatoes

Peel and cut potatoes into chunks. Boil in salted water until tender, about 15-20 minutes.

6

Mash and Season

Drain potatoes and return to the pot. Add butter, milk, and salt. Mash until smooth and creamy.

Prepare Bacon Beer Sauerkraut

7

Cook Bacon

In a large skillet, cook the bacon until crispy. Remove and crumble.

8

Sauté Sauerkraut

In the same skillet, add sauerkraut, crumbled bacon, beer, and caraway seeds. Cook until heated through.

Make Lemon Cream Sauce

9

Combine Ingredients

In a saucepan, combine heavy cream, lemon juice, lemon zest, and salt. Simmer over low heat until slightly thickened.