August 24 - Stuffed Pork Cutlets Served with Beer Sauerkraut and Dumplings

One colleague noticed that I only have one Austrian dish in my recipe blogs. So he offered to share his collection of Austrian recipes. The combination of pork cutlets, sauerkraut and dumplings was interesting enough for my kids.

The stuffed pork cutlet came out tasty. Make sure that you take the time to marinade the pork with salt, pepper and garlic.

Same thing with the beer sauerkraut, I gave it an hour to simmer. It is not the usual sour tasting cabbage. The caraway is optional, although I think, it gave the disk the wonderful aroma.

My son liked the dumplings. I used the sweet Vidalia onion and fresh parsley to give this recipe a kick.


Stuffed Pork Cutlet
Ingredients
Stuffed Pork Cutlets:
6 pork cutlets or steaks (about 2" by 6, about 1/2 inch thick)
4 cloves garlic, minced
salt and pepper
6 fresh sausages link (take out the skin)
olive oil
Beer Sauerkraut:
1 head cabbage, thinly sliced
1 large onion, thinly sliced
salt and pepper
1 tsp caraway seeds
1 cup or bottle of beer
Dumplings:
6 mini brioche rolls, crumbled
2 eggs
1 cup milk
olive oil
salt
2 tbsp chopped fresh parsley

Cooking Time (1 hour)
Season the pork steaks with garlic, salt and pepper.
Set aside for 45 minutes.
Cook the beer sauerkraut.
Heat the olive oil in a wok and saute the onions.
Add the beer and the cabbage.
Season with salt, pepper and caraway seeds.
Simmer the cabbage for 1 hour.
Prepare the dumplings.
Mix all the ingredients for the dumplings.
Divide the mixture into 9 portions.
Using a plastic wrap, wrap a portion and shape it into a ball.
Microwave the dumplings for at least 3 minutes.
Cook the stuffed pork cutlets.
Stuff each cutlet with a portion of the sausage filling.
Fold the cutlet into half.
You can use a panini grill to cook the cutlet for 10 minutes.
Or you can fry the cutlets on both sides using a shallow pan.

August 13 - Schnitzel for Dinner

My husband likes schnitzel. Or should I say, loves schnitzel. Yet, in our 10 years of marriage, I think I have only prepared it 3 times a year. Veal scallopini is not easy on our budget. So, this meal is something special for him.

I served the schnitzel with mini French green beans and plain white rice.

Simple Schnitzel (Good for 5 servings)

5 pieces of veal scallopini (less than a pound, 3 x 5'' thin slices)

2 cups of whole wheat flour

2 cups of Italian breadcrumbs

5 large farm eggs

Dash of coarse sea salt

Olive oil for cooking

Lemon wedges or lingonberry jam for serving

Boil 16 oz of mini French green beans (Haricots Verts) in 1 cup of water, 1 tsp of coarse sea salt and 2 tbsp of olive oil in medium heat.

Cook 3 cups of medium grain white rice.

Set your timer to 30 minutes.

Get 3 shallow dish. Put 2 cups of whole wheat flour in the first shallow dish.

Beat 5 large farm eggs, with a dash of salt, in the second shallow dish.

Put 2 cups of Italian breadcrumbs in the third shallow dish.

Heat 3 tbsp of olive oil in a large frying pan.

Dredge the veal cutlet first in flour, then in egg, and third, in the breadcrumbs.

Do this procedure twice.

Fry the veal cutlet. Each side will take about 2 minutes. When you turn the veal on the other side, you may prepare the next veal cutlet.

Serve the schnitzel while it's warm. Place a schnitzel on a plate, with a handful of French green beans and 1/2 cup of cooked white rice. You may place a serving of lemon wedges and lingonberry jam.