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Pork Schnitzel & Whiskey Sour Pairing

Angus Mcintosh

Angus Mcintosh

January 31, 2025
Clock icon

25 min

Total

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4

Servings

Protein icon

Pork

Protein

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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Equipments

  • Meat mallet 

  • Three shallow bowls

    (for breading) 

  • Large skillet 

  • Tongs

  • Whisk

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 

Step By Step

Instructions

Preparation 

1
Remove the fat cap from the pork loin. Butterfly it, then pound it thin using a meat mallet for even cooking. 
2
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 

1
Heat olive oil in a large skillet over medium heat. 
2
Pan-fry the breaded pork until golden brown and cooked through, about 2–3 minutes per side. 

Make the Caper Brown Butter Sauce 

1
In the same skillet, melt butter until it begins to brown. 
2
Stir in capers and a squeeze of lemon juice. 

Plate the Schnitzel 

1
Top the schnitzel with sauerkraut and sautéed cabbage mixed with parsley. 
2
Drizzle with the caper brown butter sauce. 

How to Pair: 

1
In a shaker, combine whisky, lemon juice, and simple syrup with ice. 
2
Shake well and strain into a glass over fresh ice. 

Every Recipe Starts With Great Meat

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