Pork Schnitzel with Sauerkraut & Sauce Charcuterie
- Preheat oven to 375˚. Coat a baking sheet with cooking spray.
- 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.
- 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.
- 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