Brat Haus Schnitzel
Pork Loin, tripped of excess fat and silver skin
Cut trimmed pork loin into thin pieces, 6-8 oz each
Pound out meat, using a meat mallet. Beat the meat until its flattened out and tenderized but not too far that it starts to fall apart.
Bread pork cutlets using standard breading procedure
First cover the cutlets in seasoned flour until completely coated
Second dip the floured cutlets into egg wash mixture, let excess egg drip off so cutlets are completely coated but not overly wet.
Press into panko bread crumb breading and once again cover completely
Heat whole butter in large sauté pan and let heat until completely melted and bubbling slightly, DO NOT let butter get too hot as it will burn easily.
Once butter in properly heated add breaded cutlets into hot fat
Fry each side until golden brown in color, approximately 3-4 minutes on each side
Remove from oil, lightly salt and serve with German Potato Salad and Braised Red Cabbage
Seasoned Flour
4 cups All Purpose Flour
3 Tablespoons Granulated Garlic
2 Tablespoons Onion Powder
1 Tablespoon Kosher Salt
1 Tablespoon Ground Black Pepper
1 Tablespoon Ground Caraway Seed (optional)
Egg Wash Mixture
6 Whole Farm Fresh Eggs
½ Cup Buttermilk
Mix well until fully incorporated
3-4 cups Panko, pulse in robot coupe (food processor) to make slightly finer pieces
Giant Festival Style Turkey Legs
Brine
1 cup Salt
1 cup Sugar
2 quarts Water
1 gallon (about 5 pounds) Ice
¼ cup whole coriander seeds
¼ cup whole black peppercorns
1 oz red chile flakes (optional)
2oz whole fennel seeds
3 whole bay leaves
Sauté coriander, chile flakes and fennel seed in dry sauté pan on low heat until the oils awaken and the sent is very aromatic
In the mean time boil salt, sugar and water until salt and sugar is completely dissolved, stir occasionally
Once salt and sugar is dissolved, remove from heat and add toasted spices, peppercorns, bay leaves and ice
Once brine has cooled to the touch add raw turkey legs into brine. Keep submerged in refrigerator for minimum of 24 hours.
Once Turkey has been brined remove from liquid and pat dry, make sure all seeds and spices are removed from skin of the legs.
Season liberally with your favorite BBQ rub
On oven rack smoke (if smoker is available) at 250 degrees for four hours
If you don't have a smoker you can use a charcoal grill over medium heat to brown skin
After smoking, place Turkey legs in deep roasting pan and cover ¾ of the way with Turkey, or chicken, stock
Cover tightly and braise in oven at 275 for 2 hours
Carefully remove from liquid try to keep legs in tact
Refrigerate to cool completely. Strain the braising liquid and use in another recipe in place of chicken stock
After legs have completely chilled and you are ready to serve roast using sheet pan with a roasting rack at 375 degrees until heated all the way through, approximately 20 minutes
German Style Braised Red Cabbage
2 Heads Organic Red Cabbage, Cored and cut into chunks
1 Large Red Onion, Julienned
½ Pound Brat Haus Bacon, Cut into medium lardons
½ cup Apple Cider Vinegar
½ cup Chicken Stock
1 Tablespoon Cold Butter
Season to taste
Heat Large sauté pan on medium heat, add bacon, sautee until bacon is slightly crispy rendering the fat
Remove the bacon and reserve leaving the fat in the sauté pan, be careful not to burn the fat
Add in the red onions and sauté until caramelized, salt lightly
Once the onions have caramelized add in the chunks of cabbage try not to move the cabbage around too much, sauté slightly
Add chicken stock and apple cider vinegar, you may replace half of the vinegar with chicken stock if you wish a less sour cabbage
Let cook uncovered on medium heat until liquid has cooked out and cabbage is soft
Add cold butter and replace the bacon mixing until the butter is completely melted
Garnish with whole grain mustard or chopped fresh dill
You may also add granny smith apples peeled and cut into small pieces while sautéing the red onions for a slightly sweeter variation
Brat Haus
3622 N. Scottsdale Road, Scottsdale, AZ 85251
www.brathausaz.com
Brat Haus Oktoberfest
Saturday, 9/19
11 a.m. - 11 p.m.
