Servings: 12

24 3 ounce pork cutlets

cut from boneles center cut pork loin

flatten between wax paper

Beer Sauce

1 bottle (12 oz) Beer Lager

3 ounces shallots, finely chopped

3 cups chicken stock

1 cup heavy cream

1/4 cup German mustard

2 tablespoons mustard seeds

Breading:

2 cups white bread crumbs

1/2 cup chopped walnuts

3 teaspoons Cinnamon

2 teaspoons white pepper

1/2 cup chopped parsley

Egg wash:

3 whole eggs

1 cup milk

1 dash salt

2 cups flour

Combine shallots and beer and bring to a boil.

Cook at a medium heat until reduced by half

Add the chicken stock and reduce by half

add the cream and reduce until the sauce has the right consistency.

Not too thin, creamy

Stir in the mustard, and mustard seeds and simmer for 5 minutes

PREPERATION OF PORK CUTLETS:

After flattening the pork cutlets season with salt and pepper,

Tip the cutlets one at a time in flour, egg wash, and bread crumb mix.

(mix bread crumbs with walnuts, cinnamon, white pepper, and parsley)

Bat bread crumbs on the cutlets and shake loose excess bread crumbs.

Heat oil in frying pan ( one inch ) and fry the cutlets a few at a time.

Fry gold brown on both sides, remove from oil and keep warm until serving time.

SERVING:

Place 2 large tablespoon of sauce in each plate.

Set 2 cutlets per serving on top of sauce and serve with red cabbage and spaetzle

Rudi Lechner's Restaurant - Houston, Texas

Inquire about Rudi's monthly Cooking classes on weekend