Pork Schnitzel & Whiskey Sour Pairing
Crispy, golden Pork Schnitzel meets tangy sauerkraut and buttery caper sauce for the perfect bite! Paired with a smooth, citrusy Whiskey Sour, this dish is a bold and balanced take on a classic comfort meal.
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Servings: 4
Ingredients
- 1 pork loin
- 1/2 cup all-purpose flour
- 2 eggs (beaten)
- 1 cup breadcrumbs
- 1/2 cup sauerkraut
- 1 cup sautéed cabbage (with chopped parsley)
- 2 tbsp butter
- 1 tbsp capers
- Juice of 1 lemon
- 1 tsp salt and pepper to taste
- 1 cup olive oil (for frying)
- 2 oz whisky (such as Bruichladdich The Classic Laddie)
- 3/4 oz fresh lemon juice
- 1/2 oz simple syrup
- Ice
Instructions
Preparation
- Remove the fat cap from the pork loin. Butterfly it, then pound it thin using a meat mallet for even cooking.
- Set up a breading station with three bowls: flour, beaten eggs, and breadcrumbs. Coat each piece of pork in flour, then egg, and finally breadcrumbs.
How to Cook
Fry the Schnitzel
- Heat olive oil in a large skillet over medium heat.
- Pan-fry the breaded pork until golden brown and cooked through, about 2–3 minutes per side.
Make the Caper Brown Butter Sauce
- In the same skillet, melt butter until it begins to brown.
- Stir in capers and a squeeze of lemon juice.
Plate the Schnitzel
- Top the schnitzel with sauerkraut and sautéed cabbage mixed with parsley.
- Drizzle with the caper brown butter sauce.
How to Pair:
- In a shaker, combine whisky, lemon juice, and simple syrup with ice.
- Shake well and strain into a glass over fresh ice.
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