Saturday, September 11, 2010
Our own little Oktoberfest
With fall in the air, I've got Oktoberfest on the brain, which is when all I want to do is eat German food. I could wait a month for when we got to the big Leavenworth Oktoberfest festival, but to be honest I've had better luck finding authentic German food at Seattle's Feierabend than in touristy Leavenworth.
Besides, Wiener Schnitzel isn't really German, which is what I decided to make last night, even though I scoffed at the Veal Schnitzel recipe from Bon Appetit that I based it on because it used panko crumbs -- Japanese breadcrumbs. But it turns out panko makes a good Schnitzel! I paired it with German Potato Salad (recipe follows) and Cucumber Salad.
2 thick pork chops, slightly frozen
1 c. milk plus 2 T., divided
1 c. flour
2 large eggs
1 c. panko
1/2 c. grated Asiago cheese
2 T. butter
1 T. canola or vegetable oil
Cut each pork chop into four thin cutlets, then arrange evenly in a glass dish. Pour 1 c. milk over the pork and refrigerate for 1-3 hours.
Place flour in a shallow dish, lightly beaten eggs plus 2 T. milk in a second, and in a third the panko mixed with the Asiago.
Preheat oven to 325 degrees F., and heat butter and oil in a skillet over medium high heat.
Remove pork from milk and pat dry. Season with salt and pepper to taste, then dredge each cutlet first in flour, then in eggs and lastly in the panko mixture. Here's your assembly line.
Cook cutlets on stovetop two at a time, 3-4 minutes per side, then place in oven to keep warm until ready to serve.
German Potato Salad
2 lbs. potatoes
1 c. onion, chopped
1 t. kosher salt
6 T. apple cider vinegar
3-4 T. canola oil
Freshly ground black pepper
Boil potatoes in their jackets. This takes about 50 minutes. Drain potatoes and let them sit for 20-30 minutes, until they're cool enough to handle but still hot. Peel the skins, then thinly slice the potatoes. Gently mix them with the onions. Mix salt and vinegar, pour over the potatoes, mix gently, then allow to sit in a warm place for an hour. Stir in canola oil before serving, then sprinkle with black pepper and green onions. Serve warm or at room temperature.