SNickelFritz Oktoberfest Schnitzel

Here’s a warm, inviting intro you can use for the recipe:

Crispy, zesty, and full of comfort, this family-favourite schnitzel brings together simple ingredients and bold flavour. We’ve added a SNickelFritz Kitchens twist with our Oktoberfest Mustard—brushed right onto the cutlets for a bright, tangy depth you’ll taste in every bite. Perfect for a cozy dinner, it shines alongside braised cabbage, sauerkraut, potatoes, or spätzle… and a chilled glass of Riesling doesn’t hurt either. Enjoy this little taste of tradition with a Waterloo Region kick!

Ingredients

• 4 thin pork loin cutlets

• 1/2 cup AP Flour

• 1/2 cup grated parmesan cheese

• ½ cup dry breadcrumbs

• salt, white pepper and garlic powder to taste

• grated rind of 1 lemon

• 3 TBSP SNickelFritz Kitchens Oktoberfest Mustard

• butter and light flavoured oil for frying

Directions:

• Pound the pork loin chops into < ¼ in cutlets, pat dry and season with salt, white pepper and garlic powder

• Place flour with more salt, white pepper and garlic in 1 dish, eggs in a other and the bread crumbs, parm cheese and lemon rind in a third

• Dip into flour and shake off excess. Liberally spread Oktoberfest Mustard on one side.

• Dip into eggs and allow the excess to drip off.

• Press into breadcrumb mixture and place on wax paper.

• In a large skillet heat oil and butter. Fry schnitzel 5 min per side until golden brown.

Notes

• Many thanks to Jane from Brussles for s

  haring this favourite family recipe

• Serve with braised cabbage or sour kraut and your choice of potatoes or spätzle

• Pairs well with a crisp Riesling