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Classic Braised Cutlets | Tender in Dark Beer Sauce
(0)
60 min
Under an hour
Knuspr-Küche
Zart geschmorte Schweineschnitzel in einer aromatischen, dunklen Biersauce mit reichlich Schmorzwiebeln, verfeinert mit Senf, Majoran und Lorbeer. Ein herzhafter Sonntags-Klassiker der traditionellen Hausmannskost, serviert mit feinen Salzkartoffeln.
Preparation method
Preparation
Pat the pork cutlets dry, pound them lightly if needed, and season evenly on both sides with fine table salt and freshly ground black pepper. Spread a thin layer of medium-hot mustard on one side of each cutlet, then lightly dredge the cutlets in wheat flour type 405 (gently tap off any excess flour).
Peel the yellow onions, cut them in half, and slice into thin half-rings. Peel the potatoes, cut them into quarters, and set aside in cold salted water. Wash the fresh parsley, shake dry, and finely chop.
Searing & braising
Heat 30 g of clarified butter in a large roasting pan or deep braising pan. Sear the prepared pork cutlets in batches over medium to high heat for 2 to 3 minutes on each side until well browned. Remove from the roasting pan and set aside briefly on a plate.
Chef's tip
Traditionally, braised cutlets are often made from pork topside or neck – the slow braising in beer sauce keeps the meat incomparably juicy and tender.
For a particularly dark and velvety sauce, patiently brown the onions until deep golden and use a malty, aromatic Schwarzbier or dark Bavarian country beer.
110 min
Masterpiece
