Oktoberfest Inspired Dinner

One of my favourite things about fall is the number of festivals celebrating harvests and fresh produce. With harvests comes drinking and the greatest celebration of beer, Oktoberfest. I am not doing anything for Oktoberfest but for Wednesday night’s dinner I made Schnitzel in honour of it.

1. I should have hammered out my meat so it was thinner and would have fried better. I also should have used vegetable oil because it has a higher burning point than olive oil. I made a mess of my pan and my coating flaked off. This was also because I didn’t continue to add oil between batches of pork and I didn’t follow the recipe and use enough oil. Win.

2. Make sure to have a fresh lemon to spritz on this pork. It will add a little fresh zing to it.

3. The suggested salad was great – it was cool, fresh and light. This would be a perfect salad to enjoy in the summer. It is also incredibly easy to make.

GC has voted this recipe a make again so that should be a vote of confidence for people. Recipe is below the cut and happy munching!

Ingredients

Schnitzel
8 pork-loin centre chops, about 600g
1/2 tsp salt
vegetable oil
2 eggs
1 cup bread crumbs

Cucumber Salad
1/2 cup regular sour cream
2 tbsp chopped fresh dill
1 tbsp white vinegar
1/4 tsp salt
1 English cucumber, thinly sliced diagonally

1. Stir sour cream with dill, vinegar and salt in a medium bowl until combined. Season with pepper. Add cucumber and stil until coated. Cover and refrigerate up to 15 minutes before serving. Best used the same day.

2. Lay 4 chops between 2 pieces of waxed paper. Using a rolling pin or mallet, pound chops until they are 1/4 inch thick. Transfer to a large baking sheet lined with paper towels. Repeat with remaining chops. Pat them dry with paper towels, then season with salt and pepper.

3. Heat a large non-stick frying pan over medium-high. Add enough oil to reach 1/8 inch up the side of the pan, about 1 cup.

4. Whisk eggs in a shallow, wide bowl. Pour bread crumbs onto a plate. Dip each chop in egg, then in bread crumbs, coating both sides. Transfer back to baking sheet.

5. Add 3 or 4 chops to hot oil in pan. Do not crowd pan. Cook chops until golden brown, about 2 minutes per side. Transfer t a fresh paper-towel0lined platter. Repeat with remaining chops. Serve with cucumber salad and a lemon wedge.

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