Schnitzel with beer and speck sauce, served with Sauerkraut


1 1/2 pound of pork chops
1/2 cup of flour
2 eggs
1 Tbsp of minced parsley
2 Tbsp of milk
1/2 cup of breadcrumbs
1 cup of sunflower oil
Salt and pepper to taste

Place each pork cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
In a medium bowl, stir together the eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat.
    Fry the breaded cutlets until browned on each side, about 3 minutes per side.      Remove to a serving platter.

Beer and Speck sauce

1/2 an onion chopped
1 cup of your favorite beer
1 cup of bechamel
1 Tbls of butter
4 leafs of sage
5 slices of speck
4 oz of Asiago cheese in cubes
Salt, nutmeg and pepper to tas

In a big sauce pan, brown the onions, three sage leafs and speck.  Sauté the speck until crispy.  Add the beer over medium heat and allow liquid to reduce half it's beginning amount.  Add one cup béchamel sauce, and the cubed pieces of Asiago cheese and the nutmeg.  Sauce is complete!


1/2 an onion chopped
1 clove of garlic chopped finely
3 cups of sauerkraut
Olive oil
Salt and pepper to taste

In a pan, heat olive oil and butter over medium low heat and brown bacon and garlic together.  Add the sauerkraut and stir occasionally.  Cook until hot, add salt & pepper to taste.