There are many different types of meat dishes traditionally served at Oktoberfest. From sausages and rotisserie chicken to rich stews of large cuts of meats and thin cutlets breaded and pan fried. The latter is a very popular German dish called schnitzel. Schnitzel is simply meat cutlets pounded out, thin breaded and then sautéed to a golden brown. Schnitzel can be made using any type of meat, such as beef, veal, pork or chicken. It’s the ultimate comfort food and perfect to eat on a crisp October night. This dish can be served with egg noodles or potatoes. It’s an easy dish to make any night of the week, but can also be a great dinner party main dish.
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Servings: 6
2 pounds pork tenderloins
½ teaspoon salt
½ teaspoon black pepper
1 cup flour
½ teaspoon Creole seasoning
4 to 5 tablespoons vegetable oil
3 teaspoons butter
1 medium sweet onion, sliced
1 cup dry white wine
1 ½ cups chicken broth
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¼ cup spicy mustard
¼ teaspoon dried thyme
- Trim the fat and silver skin off of the pork tenderloin. Cut into 1 ½ inch slices. Place the pork medallions onto a cutting board and use a meat cleaver to pound into ½ inch cutlets.
- Season the pork with salt and pepper. Measure out 3 tablespoons of the flour and set it aside.
- Pour the remaining flour into a shallow dish and season it with the Creole seasoning. Dredge the pork cutlets into the seasoned flour. Set them aside.
- Place a heavy, large skillet over medium-high heat. Pour in the vegetable oil. Working in batches, sauté the pork cutlets 2 to 3 minutes per side or until they are beginning to become golden. Put the pork cutlets onto a rack to drain.
- Add in the butter and sliced onions. Sauté 2 to 3 minutes or until onions are soft. Add in the remaining flour, and continue cooking another 2 minutes.
- Carefully whisk in the wine, broth and mustard until smooth. Simmer the sauce until it coats the back of a spoon. Place the pork cutlets back into the sauce.
- Sprinkle in the dried thyme. Reduce the heat to low and cover. Cook over low heat 15 to 20 minutes, stirring every so often to prevent it from sticking. Serve along with German roasted potatoes and/or over noodles.
This article was originally published in the October 2022 issue of 225 magazine.