This week we are celebrating all foods Oktoberfest and want to share a favorite from our collection of Oktoberfest classes.
Makes 4 Sandwiches
What you’ll need for your sandwiches
- 4 Each large Pretzel Rolls
- 1/2 cup You Favorite sliced Pickles
To make your sliders
Top pretzel buns with schnitzel pickles and slaw. (recipes follow)
Buttermilk Pork Schnitzel (Schweineschnitzel)
- 1 Cup Buttermilk
- 1/2 cup bottle light lager style beer
- 4 boneless pork steaks or chops or cutlets
- salt and freshly ground black pepper
- 1/2 cup all-purpose flour combined with 1 teaspoon salt
- 2 large eggs, lightly beaten
- 3/4 cup plain breadcrumbs
- Vegetable Oil for frying
- Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper. Place in Ziploc bag with Buttermilk and beer, seal, and let marinate until ready to make schnitzel.
- Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don’t let the schnitzel sit in the coating or they will not be as crispy once fried – fry immediately.
- Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don’t want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels “swim” in it.
- Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels. Set aside and keep warm for sandwiches.
Weisswurst Style Slaw
- 1pkg cabbage and carrot slaw mix
- 3 thinly sliced green onions
- 1/4 cup of apple cider vinegar
- 1/4 cup Hefeweizen (Or other favorite German white wheat beer)
- 1 tablespoon of grainy mustard
- 1 tablespoon of honey or 1 teaspoon of sugar
- 1/4 cup of olive oil
- 1 teaspoon of celery seed
- Kosher salt and fresh cracked pepper to taste
- In a small bowl whisk together vinegar, beer, mustard, honey and olive oil and set aside. In a separate bowl mix together cabbages, carrots, green onions and celery seed.
- Next, pour a small amount of the dressing on the cabbage mixture and mix together until combined and until desired amount of dressing is achieved.
- Season with salt and pepper, and chill before serving.