“He was a wise man who invented beer.” -Plato
Oktoberfest starts tomorrow so today I am sharing two of my favorite German recipes with you- schnitzel and purple sauerkraut. Walker LOVES schnitzel so I make this meal for him all the time. Just add some mustard and beer and you’re all set for a festive Oktoberfest at home.
4 boneless pork loin chops
1 1/2 cups all-purpose flour
2 large eggs
1/2 cup milk
4 cups plain dried bread crumbs
2 tablespoons EVOO
2 tablespoons butter
1 sprig fresh thyme
Place each piece of pork lion chop between 2 sheets of plastic wrap and gently pound them out with the flat side of a meat mallet until they are 1/4-inch thick.
Put flour in a shallow dish and season with S&P.
Whisk the eggs and milk in another shallow dish and season with S&P.
In a third dish, put the bread crumbs, S&P and thyme. Mix well.
Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs.
Heat oil and butter in large nonstick skillet over medium-high heat.
Gently lay the breaded meat into the pan and cook until golden brown and crispy, about 3 minutes per side.
1 head purple cabbage
2 Tbsp salt
1 quart jar and lid, sanitized
Thinly slice the cabbage and combine with the salt in a large mixing bowl.
Using your hands, massage the cabbage and the salt together until the cabbage has softened and released a good amount of liquid. This should take 5-10 minutes.
Transfer the cabbage and all of the juice to your clean jar. Pack the cabbage down so that the level of the juice is higher than the level of the cabbage.
Close the jar and let it sit at room temperature for 3 or more days. Every day, use a wooden spoon to press the cabbage down.
Kisses and prost,