Chef’s Special From Linderhof - Irish Schnitzel

During our recent visit to the Linderhof German Restaurant in Knoxville, the chef’s special, just prior to St. Patrick’s Day, was schnitzel topped with corned beef, kraut, cheese, and 1000 Island Dressing.  Since we still had pork loin in the freezer, leftover corned beef from St. Patty’s Day, an open jar of kraut in the fridge, a new pack of Guyere, and a fresh batch of 1000 Island Dressing, it was a natural.

We turned it in to a Southern meal by frying everything – plain ole potatoes (with fried onions available) and cabbage (same as for St. Patty’s Day).  It's times like these that I really appreciate our cooktop - three 12" and one 10" skillet no problem and two more burners under the cutting board if needed.

SCHNITZEL

6 slices (6 ounces each) boneless pork loin
Chicken fried steak seasoning to taste
Salt and pepper to taste
Flour to dust
2 eggs, well beaten
2 tablespoons milk
2 cups bread crumbs – I used Italian seasoned

1. Pound the loins to ¼“ thick and dust with flour, seasoning, salt and pepper.

2. Mix eggs with milk. Dip pork loin in the egg mixture. Cover generously with breadcrumbs and pat very well so breading will stay on the pork.

3. Heat ¼” of oil in skillet and fry the pork for about 3½ minutes on each side to a golden brown.

I cooked three at a time adding the cheese after flipping and kept them warm on a rack in the warming drawer while I cooked the others.  Bev and I discusssed how to build these, mainly where the cheese should go and I thought the way we did it would made for a prettier presentation as cheese on top always seems to hide the other stuff.

The potatoes were a first for me - red skins with yellow flesh - not sure what they are called. I added about half of the bacon grease from the cabbage to the potato skillet and supplemented with some canola oil. Cooked with a lid for a while to steam, then removed the lid to crisp them up.

I sliced the meat, topped it with the kraut, and nuked to heat them.  I topped the cheese-covered schnitzel with the corned beef, then kraut, and finally a dollop of the dressing.

The schnitzel dish was a hit although all of the other flavors overpowered the pork - still a nice twist on a dish and it provided a nice crunch - I only ate one of the two on my plate.  The fried cabbage was again very good but my favorite was the potatoes - they were awesome and I forgot how good they were cooked in bacon fat - could have only been improved with a fried egg (or two the next morning for breakfast).

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago: Blogger Party - A Texas BBQ in East Tennessee

Two years ago:  A Little Lions Club BBQ

Larry

3/21/2012 meal date