Travel to Europe from your dinner table through this Pork Schnitzel with Sauerkraut and Sauce Charcuterie recipe. This affordable and traditionally German dish is the perfect weeknight dinner when looking to try something new.

This recipe blends the juicy flavor of tender pork on the inside with the crunchy outer texture of a breadcrumb crust, along with the distinct, sour flavor of sauerkraut and the saltiness of pickles.

There are several variations and ways to enjoy this cherished dish, making it a great staple dinner recipe.

Our recipe calls for four boneless pork chops, but you can easily swap this protein for chicken, veal, or turkey to keep the recipe fresh and in rotation any day of the week.

Chicken cooking stock, chardonnay, garlic, mustard and chilled butter are combined to create a rich and flavorful sauce with just the right hint of creaminess.

Porkchops are evenly pounded to the perfect thickness and coated in flour, eggs and breadcrumbs before being baked (or fried) to create the crunchy defining layer in this beloved dish.

Serve this with a refreshing salad, crispy Brussels sprouts or your favorite potato side dish!

Schnitzel is best enjoyed fresh, but it can also be stored in the fridge or freezer after cooling. If freezing, make sure to store with layers of parchment paper between each cooled crispy pork chop to prevent sticking.

Prep Time:  15 minutes   |    Cook Time:  30 minutes       Total Time:  45 minutes   |    Servings:  4

Ingredients:

• Carlini  Canola Cooking Spray
• 32 ounces  Chef’s Cupboard  Chicken Cooking Stock
• 3 cups  Winking Owl  Chardonnay
• 2 cloves garlic, minced
• 1 teaspoon  Burman’s  Dijon Mustard
• 2 tablespoons  Countryside Creamery  Butter, chilled
• Stonemill  Iodized Salt, to taste
• Stonemill  Ground Black Pepper, to taste
• 4 boneless center cut pork chops
• ½ cup  Baker’s Corner  All Purpose Flour
• 2  Goldhen  Large Eggs, lightly beaten
• 1 cup  Chef’s Cupboard  Plain Bread Crumbs
• 4 tablespoons  Deutsche Küche  German Style Sauerkraut, divided
• ½ yellow onion, sliced into rings
• 4  Great Gherkins  Kosher Baby Dill Pickles, sliced

Directions:                                  

1. Preheat oven to 375˚. Coat a baking sheet with cooking spray.
2. In a small saucepan over medium-high heat, bring stock to a boil and reduce to 1 cup liquid. In another small saucepan over medium-low heat bring chardonnay to a simmer, reducing to ¾ cup liquid. Whisk stock, garlic and mustard into chardonnay. Whisk butter into sauce until butter is fully melted and combined. Season to taste with salt and pepper. Cover, reduce heat to low, keep warm until needed. Do not allow to boil or simmer.      
3. Place plastic wrap over pork chops and pound to ¼-inch thickness. Dredge each piece in flour, then egg and finally bread crumbs. Transfer to prepared baking sheet. Bake for 15 minutes or until golden brown.
4. Serve each pork chop topped with ½ cup of reserved sauce, one tablespoon sauerkraut and two onion slices. Top with pickles and serve immediately.

Recipe Courtesy of Chef Scott, ALDI Test Kitchen