Sunday, September 24, 2017

Pfeffer Schnitzel



I had this dish on a trip we took to Germany this summer.  Everywhere you go in Germany, there is schnitzel on EVERY menu.  It's definitely the national dish!  I was a bit tired of the fried version, even though it is delicious.  We had an outdoor lunch in the Augustiner Keller beer garden and I saw pfeffer schnitzel on the menu!  I know enough German to understand pfeffer is pepper, which I love!  This one was served with spaetzle and fried onions.  Yum! 

I wanted to recreate this dish at home!  So here is my first attempt, You could use chicken, turkey or veal instead of pork, but do get the thinnest cut of meat that you can, and then pound it to a uniform thickness under 1/4 inch.  Getting it thin and tender is the keep to this dish.  Traditionally, it would be served like pictured to the left, or even with red cabbage and potatoes. We had ours with broccoli, as I felt a bit more green needed to be involved here. Certainly not traditional, but definitely more healthy.

As a note, I used half and half instead of whipping cream, but I do think that whipping cream would have tasted more traditional.




Ingredients
Serves 4

8 Pork cutlets, pounded thin to 1/4 inch
2-3 Tbsp flour
2-3 Tbsp olive oil
1 cup chicken broth
1 med onion, minced small (about 3/4 cup)
1 Tbsp cracked black pepper
1/2 cup cream
1 1/2 tsp cornstarch
Salt and pepper


With a meat mallet and some plastic wrap, smack the meat until it is a uniform thickness of less than 1/4 inch.  If you don't have a meat mallet, you could use an empty wine bottle!



Lightly dredge the pork in flour, shake off excess.




Saute the onions in about 1 tablespoon of oil until golden brown.




Deglaze the pan by adding the chicken broth and bring to a boil.  Turn the temperature to medium and add the cream, stirring to combine. 





 Add the cornstarch to a small amount of water and mix thoroughly, add to the broth/onion/cream mixture.  Add the pepper, and salt to taste.  Keep sauce warm while you fry the  pork cutlets.



Keep sauce warm while you fry the  pork cutlets. In a non-stick pan over medium high heat, add a bit of oil and fry the pork cutlets for 2 minutes per side, letting them get a little bit brown on the edges. Cover the cutlets with the sauce and serve at once.



Here's a little shot of us eating lunch in the beer garten!





2 comments:

  1. My friends and I made this tonight. It was awesome! It's going in my must repeat file. We all thought we had died and gone to heaven! Thanks for sharing.

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