We were hungry for some German food with the temps dropping. So last night was schnitzel night!
There are several varieties, my favorite being jagerschnitzle, a schnitzle done hunter-style with a mushroom gravy. But holstein schnitzle comes in a close second! This version is pork cutlets floured, dipped in egg then coated with breadcrumbs and fried til crispy. To finish ala holstein, the schnitzle is topped with a fried egg, a bit of fresh lemon juice, anchovies and finally capers. Talk about flavor! So good! Mrs H preferred hers with just lemon. Something about no way did she want fish on her schnitzle!
Plated with sauerkraut and green beans.
The sauerkraut was a new one for me. One stick of butter in a pan, added two chopped onions and cooked til translucent. Then added a two lb bag of sauerkraut- drained, a 12 oz can of Coke and a 1/4 tsp of carraway seed. This simmered for 45 minutes, then cooked 15 minutes longer with lid off.
Very good, I usually cut up a few apples, but this was very good without.
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