Because we couldn’t celebrate Munich’s Oktoberfest properly last week we attempted it once more. This time featuring Leinie’s Oktoberfest roasted beets, a small green salad and pork schnitzel
There was also a creamy dill sauce intended for (and delicious on) the schnitzel, but an excellent pair to the beets. Kind of a deconstructed borscht, if you will.
Ein Prosit!
squirrel bread 
ummmm… YUM!! that looks awesome. compliments to the chef on at least goodLOOKING food, although i’m sure it tasted even betterl. :)
Bet that sauce was wonderful with beets! I love it.
And your schnitzel looks absolutely awesome. Paul had schnitzel recently at Comet Cafe here in Milwaukee — SO good. Had me thinking about making it myself… and I might just have to try it. Would you recommend the recipe?
That looks so delicious. What kind of pan did you use to get that beautiful crust on the pork?
danke, Rach!
Lo: DEFINITELY recommend this recipe – the grated onions under the breading is a huge flavor booster. very tender and flavorful, especially the sauce.
dad and sandy: if I recall, we used a large skillet. the key is getting the oil quite hot. since the cutlets are so thin, they’ll cook quickly while the outside browns. if they’re thicker (like ours were), just throw them in a 350 F oven for a few minutes until cooked through. really a fantastic recipe.
cheers,
*Heather*