Oktoberfest Feast

Directions Print

FOR THE PORKTOBERFEST SCHNITZEL

1. Clean and trim pork tenderloin of all fat. Slice pork tenderloin into 4 equal pieces.
2. Pound the cutlets with a mallet to about a ¼ inch thickness. Season with salt and pepper. Bread each cutlet, dip in flour, then the eggs and finally the breadcrumbs.
3. For the braised red cabbage, heat through in a pan and reserve hot.
4. Deep-fry the cutlets at 350°F until golden brown, which should take about 2–3 minutes. Serve with a lemon wedge, red cabbage, sprig of parsley, and a side of lingonberries jam.

FOR THE SPAETZLE

1. Bring a pot of water to a boil and season with salt and pepper to taste.
2. In a large bowl, place your liquid egg and milk. Add the flour gradually until it becomes a smooth and semi soft dough.
3. When the water is boiling, form a test dumpling using a teaspoon. Dip the spoon in the hot water, then cut out a small piece of dough and place it in the hot water. Let it cook for about 3 minutes, then take it out to see if the dumpling holds its shape and also if the seasoning is correct. If the dumpling is too soft, add more flour. If the dumpling is right, then start cooking the remaining dumplings using the technique as outlined before. Depending on the size of the pot, you might have to cook 2 batches.
4. When the dumplings are cooked, take them out of the hot water and place in cold water to cool them down.
5. When you are ready to serve, heat up some butter and cook the dumplings until golden brown on each side and still soft in the middle. Season with salt and pepper to taste.

FOR THE GERMAN POTATO SALAD

1. Boil potatoes until they are al dente. While potatoes are still hot, peel them and then slice into 1/2 inch slices. Reserve warm.
2. In a hot skillet, sauté the diced bacon and diced onion until golden brown. Add the vinegar, sugar, oil and the mustard, season with salt and pepper. Bring dressing to a boil and pour over the hot sliced potatoes. Mix in the chopped parsley.
3. Serve the potato salad warm. You can make the salad ahead of time, however re-heat prior to serving. Sprinkle some paprika over the top.