German Wiener Schnitzel with “Johnny’s Seasoning”

Serves 2

2 ea – Cubed pork loin

1 cup flour

2 teaspoons “Johnny’s” seasoning

1 cup – Pasteurized egg

½ teaspoon lemon juice

¼ cup fresh grated Parmesan cheese

Pinch of black pepper

Oil for frying

Capers

Ingredients needed to start recipe.

 Add lemon juice to pasteurized egg, and then dip pork into flour seasoned with Johnny’s, pepper and Parmesan cheese. Immediately place breaded pork into hot oil and cook until golden brown. Remove from oil; place on paper towels to remove excess oil.

Place cooked and drained Schnitzel onto plate, add fresh cooked cottage potatoes, sweet and sour red cabbage, Bavarian hot potato salad and applesauce. Drizzle the pork with thinned sour cream and top with capers.

Happy Oktoberfest!

Chef Steve Ng

Johnny’s Dock Restaurant

Oct 1 2008