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Oktoberfest at the campground

 Y’all we had a freaking blast! A few of the seasonals opted to do one last hurrah and do dinner together. One request was German potato salad. From there our Oktoberfest was born! There were so many amazing German dishes; kraut & sausage, schnitzel, German chocolate cake, beer cheese soup (is that German? If not, that’s ok because it was AMAZING), we made a delicious pork schnitzel with dill sauce and there was so much more!!! We also had German music going and once dinner was done we brought out the hammerschlagen! Our friends who are more like family sure know how to have fun! 

Sorry there are no pictures of the happenings or the food. I was too busy enjoying my surroundings. 


Pork Schnitzel with Cream Sauce


Ingredients

  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 cup Italian breadcrumbs
  • 1 teaspoon seasoned salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup vegetable oil - for frying
  • 4 pieces pork tenderloins - tenderized

Dill Cream Sauce:

  • 1 cup chicken broth - divided
  • 4 teaspoons all-purpose flour
  • 1 tablespoon cider vinegar
  • 1 teaspoon dill weed
  • 1 cup sour cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Gather all your ingredients so that you have everything close at hand on the table or counter.
  • In a shallow bowl, whisk together eggs and set aside. On a large plate, stir together the all-purpose flour, Italian breadcrumbs, seasoned salt, and freshly ground black pepper. 
  • In a large cast iron skillet, heat enough oil to cover the bottom of the pan. Dip tenderloins in egg mixture and then dredge in flour mixture, completely coating on both sides. 
  • Cook pork tenderloin in a hot skillet, frying on each side 8-10 minutes until golden brown. Transfer meat to a baking pan and cover with tinfoil. Keep warm in a 200 degree oven.

Prepare the Cream Dill Sauce

  • To make the cream sauce, heat 1/2 cup broth in the skillet, stirring in the remains from the fried pork. 
  • In a small bowl, whisk together the all-purpose flour and remaining chicken broth until smooth. Pour into the skillet and bring to a boil, stirring constantly. Cook until thickened. 
  • Add the vinegar, dill weed, and sour cream. Whisk to combine. Sprinkle with kosher salt and black pepper. To serve, pour cream sauce over pork.

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