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.
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
- 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.
- Heat the oil in a large sauté pan over medium high heat.
- Brown each schnitzel on both sides.
- 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.
- Add the herbs a good squeeze of fresh lemon juice. Adjust seasoning with salt and pepper.
- Place warm German Mashed potatoes on the plate and the green beans.
- Shingle the schnitzel on the plate and top with the Schwarzbier sauce