This recipe is from a cooking class I taught: Celebrating Oktoberfest with Beer Cuisine.

 

Laguntias Bavarian-Styled Doppel Weizen

Poured with a Dunkelweizen brined Wiener Schnitzel (local Pork) served with Pretzel Spätzle, Rotkohl (red cabbage) infused with spices topped with a Bier Mustard Sauce

Oktoberfest Recipes
Dunkelweizen Brined Wiener Schnitzel (local Pork)
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Served with Pretzel Spätzle, Rotkohl (red cabbage) Infused with Spices Topped with a Bier Mustard Sauce
Servings Prep Time
4 guests as an entree 20 minute
Cook Time Passive Time
15 minute 30 minute
Servings Prep Time
4 guests as an entree 20 minute
Cook Time Passive Time
15 minute 30 minute
Oktoberfest Recipes
Dunkelweizen Brined Wiener Schnitzel (local Pork)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Served with Pretzel Spätzle, Rotkohl (red cabbage) Infused with Spices Topped with a Bier Mustard Sauce
Servings Prep Time
4 guests as an entree 20 minute
Cook Time Passive Time
15 minute 30 minute
Servings Prep Time
4 guests as an entree 20 minute
Cook Time Passive Time
15 minute 30 minute
Ingredients
Dunkelweizen Brine Ingredients:
Flour Coating Ingredients:
Egg Wash Ingredients:
Pretzel Spätzle Ingredients:
Rotkohl Ingredients:
Bier Mustard Sauce Ingredients:
Servings: guests as an entree
Units:
Instructions
Dunkelweizen Brine Directions:
  • In a 9” x 13” casserole pan, add the beer, salt and sugar, whisking to combine. Take the boneless pork loin and place in between two pieces of plastic wrap. Using a mallet or small sauté pan, pound the meat, starting from the center and continuing in a circle, to make an even thickness and tenderizing it. Set the meat into the brine and repeat with remaining chops. Let the meat brine for 30 minutes, as the rest of the ingredients are made.
Flour Coating Directions:
  • In a wide rimmed plate, add the flour, salt and pepper, whisking to combine. Set aside.
Egg Wash Directions:
  • In a wide rimmed plate, add the eggs, whisking until frothy. Add in the ¼ cup of the brine, whisking to combine, when ready to coat the schnitzel.
  • In a third wide rimmed plate, add the panko or bread crumbs. Set aside.
Pretzel Spätzle Directions:
  • Fill a large pot with water and season with kosher salt to taste like the ocean. Place over high heat and bring to a boil.
  • In a medium sized bowl, add the eggs, melted butter and beer, whisking to combine. Add in the two flours and using a spatula, fold the ingredients to make a batter, with a similar consistency to that of a pancake batter. Let rest as the water comes to a boil.
  • Place the spätzle maker over the pot of boiling water. Extrude the batter into the pot, making a noodle like dumpling. Cook each batch for 3 – 4 minutes or the spätzle floats to the top. Remove with a spotted spoon and place into a colander to drain as the remaining batter is used. In a large sauté pan over medium high heat, add the butter and oil. When it is melted, fry the spätzle until lightly golden brown and remove from the heat. Keep warm in a 200°F/93°C oven until ready to serve. Just before plating, toss with the parsley and lightly season with salt.
Rotkohl Directions:
  • In a Dutch Oven or large pot over high heat, add the sliced cabbage, onions, beer, vinegar, sugar butter and salt. In a tea ball or a piece of cheesecloth, add the peppercorns, juniper berries, allspice, cloves and bay leaf. Add to the cabbage and cover with a lid. Let the ingredients come to a boil, reduce the heat to a simmer and cook for about 45 minutes. The cabbage should be tender, but not falling apart. In a small bowl, add the cornstarch and beer, making a slurry. Add into the cabbage and stir to combine. Cook the cabbage for another few minutes, until the sauce thickens. Turn off the heat, adjust seasonings (if needed) and keep warm.
Schnitzel Directions:
  • When the other components are ready, begin making the schnitzel. Drain the brine from the pork cutlets (reserving some for the egg wash). Take a cutlet and coat each side in the flour mixture, creating an even layer of flour, dusting off any excess. Then coat both sides in the egg wash, and then into the panko/bread crumbs and place onto a clean plate. Repeat with remaining cutlets.
  • Heat a large sauté pan or skillet over medium high heat. Add in a few tablespoons of butter and oil, frying each cutlet for about 3 - 4 minutes a side. The breading will become a golden brown color. Remove from the pan and place into a warm oven on a sheet tray, not overlapping (or they become soggy).
Bier Mustard Sauce Directions:
  • After the schnitzel are all cooked and in the oven to keep warm, add the beer to the hot skillet (not cleaned, using the browned bits of the crust as a roux), still over medium high heat. Using a spatula, scrap off any fond from the pan and let reduce by half. Add in the mustard and whisk to combine cooking for another minute. Then remove from the heat and stir in the crème fraîche, seasoning with salt and pepper to taste.
To Plate:
  • To each plate, add a scoop or two of the Pretzel Spätzle, then the same with the Rotkohl, drape a Schnitzel over the side, and then garnish with a spoon of the Bier Mustard Sauce and a little chopped parsley and a light sprinkle of paprika.
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