A Taste of Germany with Pretzel Schnitzel

RICHMOND, Va (WTVR) – Chef Bill Erlenbach put together a Pretzel Schnitzel dish, which will be one the dishes for the Capital Ale House’s 10th  Annual ‘Oktoberfest’, Saturday September 21st at their downtown location from 11:30am to 10pm.  The party continues Saturday, September 28th at their Fredericksburg location.

http://capitalalehouse.com/

 

Escallop of pork (sliced thin and pounded)                            8 each

Salt and Pepper                                                                                   as needed

Flour                                                                                                    ½ cup

Eggs (beaten)                                                                          2 each

Fine Pretzel Crumbs                                                                1 ½ cups

Oil                                                                                                       4 oz

Onion, Spanish julienne                                                                      8 oz

Schwarzbier                                                                                        12 oz

 

Chicken Stock                                                                          12 oz

Lemon, Fresh                                                                          1 each

Parsley, fresh chopped                                                                       1 Tablespoon

Thyme, Fresh chopped                                                                        1 Teaspoon

German Mashed Potato                                                                     1 lbs

Green Beans with candied garlic                                                       1 lbs

Procedure:

  1.  Season escallops with salt and pepper.  Lightly dust in flour.  Dip in egg wash and then into fine pretzel crumbs.  Press crumbs onto the surface.
  2. Heat the oil in a large sauté pan over medium high heat.
  3. Brown each schnitzel on both sides.
  4. Sauté the onions in the remaining oil until nicely caramelized.   Add the beer and the chicken stock and reduce to a sauce consistency.  About 5-7 minutes.
  5. Add the herbs a good squeeze of fresh lemon juice.  Adjust seasoning with salt and pepper.
  6. Place warm German Mashed potatoes on the plate and the green beans.
  7. Shingle the schnitzel on the plate and  top with the Schwarzbier sauce
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