Deep Fried Schnitzel with German Potato Salad: Ja Ja Ja

Intro:

This one is for all of you Cincinnatians to honor our german heritage, because I guarantee that if you’re from here, you’ve probably got some. The Nati’ is one of the most German influenced cities across the U.S. and even holds the title for the largest Oktoberfest celebration in America, second to the city with the original Oktoberfest, Munich, Germany. German cuisine however is not a food that I often frequent aside from my occasional trip to Hofbrauhaus which is conveniently right across the Mason-Dixon line in the heart of Newport, Ky. Hofbrauhaus is one of the few chains nationwide that I know of selling German fare, and this recipe is a direct inspiration from some dadlicious meals that I’ve had there. That being said, let me tell you how to make this glorious and golden brown beauty topped with a lovely bechamel and deep fried bacon. Oh and the potato salad of course.

Ingredients:

  • Pork cutlets (Same kind you would use for pork chops.)
  • Bacon
  • Flour
  • Eggs
  • Breadcrumbs
  • Potatoes (The smaller the better.)
  • Stone Ground Mustard
  • White Vinegar
  • Honey
  • Flour
  • Butter
  • Whole Milk
  • Havarti Cheese

A little spice is always nice, I then made a spice mixture for my pork, consisting of:

  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Sage
  • 1/4 tsp Celery Salt
  • 1/4 tsp Parsley Flakes
  • 1/8 tsp Cayenne

This can vary too. If you want it more garlicky, add more garlic, want it spicier, add more cayenne. I thought this was a nice balanced flavor for the pork though. Really, the traditional schnitzel recipes I found online did not have much on them, so I added a little extra flavor myself, thinking that those flavors above would pair nicely with my DFM. (deep fried meat)

Preparation:

Potatoes:

I started this entree with the potatoes because we all know potatoes take FOREVER to boil, even the little guys, so I threw them in a pot with water and salt. Once the potatoes were going, I chopped some bacon and added it to my cast iron pan, cooking the pieces until they were crispy and delicious, draining half of the grease. When the potatoes are easy to pierce with a fork, I drained them and added them into my bacon pan. Once the bacon and potatoes are combined I added my liquid ingredients including a big squirt of stone ground mustard, a few good splashes of white vinegar, and about an eighth of a cup of beef broth. Next I added my seasonings consisting of salt (lightly), black pepper, garlic powder, and onion powder. I then sautéed that all together on medium high heat, reducing the liquid to a thick sauce. Once combined, smooth, and thick, I added a squirt of honey, for a nice sweet bite counteracting the tanginess.

Bechamel:

I started the creamy sauce by melting 1 tbsp of butter in a saucepan, adding equal parts flour once melted, whisking until the raw flour smell is gone. Next I added a cup or so of whole milk slowly but surely, whisking constantly, and seasoning with salt and pepper to taste. Finally, add some of that havarti cheese I mentioned before to your desired thickness and cheesiness.

Schnitzel and Bacon:

Preheat the deep fryer or pot of oil to about 355 degrees. Grab a gallon size ziplock bag, toss in your 2 pork chops with a squirt of olive oil, and pound those bad boys until they are a thin cutlet. The thinner the better because this breading browns fast. After beating your meat, remove the meat from the mess, and sprinkle that spice rub all over each side of the pieces, set aside for the breading station. We all know the classic 3 step breading process, so you’re gonna get your hands messy no matter what. Here, you will have 3 bowls, one consisting of flour and the rest of your spice mixture, one of 2 eggs with salt and pepper, and the third and final bowl, your breadcrumbs with salt and pepper. Dip cutlets one at a time into flour shaking off the excess, into the egg, shaking off the excess, and into the breadcrumbs doing the same. Repeat steps for your second piece. Then safely set your cutlet into the deep fryer. One at a time folks, these things are huge. At the same time you can throw in 2 slices of bacon to top your schnitzel but beware the bacon will pop with grease, so cover your fryer when they are initially put in. Fry about 4 minutes flipping half way through, and allow the schnitzel and bacon to drain before serving, repeat for your second dish. 

Plating:

Set your gorgeous piece of schnitzel on a plate with a solid layer of bechamel, topping with that perfectly crispy deep fried bacon. Next add a scoop of our homemade german potato salad, and you are good to take all the photos for the gram that you need. Or for a blog if that suits you.

Conclusion:

This dish was pretty damn delicious, and certainly satisfies that German food craving. Grab a Hefeweizen and drink a gallon or so while listening to polka for the full Oktoberfest experience. I would really love to see some of you make it. If you do, give us a shoutout and tag or comment @makinfoodposts or @dadbod.collective on Insta. Thanks for reading along.

Makin Food Rating:

9/10 (I’m trying to be humble)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s