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mini-wiener-schnitzel-with-sauerkraut

Mini Wiener Schnitzel with Sauerkraut

Ingredients

2 cups (500 mL) store-bought sauerkraut in wine
⅓ cup (80 mL) finely chopped chives
1 tsp (5 mL) caraway seeds (optional)
½ to ¾ lb (250 to 375 g) skinless, boneless turkey breast, pounded to ¼-inch (5 mm) thickness
½ cup (125 mL) all-purpose flour
1 tsp (5 mL) sea salt
2 eggs, beaten
2 tbsp (30 mL) milk
1¼ cups (310 mL) panko bread crumbs or regular, unseasoned bread crumbs
2 tsp (10 mL) dried thyme
1 tsp (5 mL) pepper
Shortening, oil or lard for frying
Creamy Roasted Beet Mustard (recipe follows)

Directions

  1. Drain sauerkraut in a sieve over a bowl, pushing down lightly a couple of times. When most excess liquid has drained out, place sauerkraut in a bowl with chives and caraway (if using). Stir to combine. Set aside in the fridge.
  2. Cut turkey into 4 pieces. Place each piece between 2 sheets of plastic wrap. With a meat mallet or bottom of a heavy pot, pound meat until about ¼ inch (5 mm) thick.
  3. Cut turkey into 3-inch (8 cm) squares; you should have 16 pieces. Set aside.
  4. Whisk flour and salt in one bowl, and egg and milk in a second bowl. In a third bowl, stir together bread crumbs, thyme and pepper.
  5. Dredge turkey in flour, then egg, then bread crumbs, rolling meat around in crumbs to coat without pressing crumbs into meat.
  6. Lay breaded turkey in a single layer on a baking sheet or platter lined with parchment. Refrigerate, uncovered, for about 10 minutes. (This helps coating dry out a bit and become crunchier.)
  7. Set a large high-sided skillet (cast iron is best) over medium heat. Add enough fat to create a depth of about 1 inch (2.5 cm) in skillet. Heat to about 350°F (180°C).
  8. Place several pieces of breaded turkey in hot oil, but do not crowd skillet. Cook for about 6 minutes, flipping once, until golden and crunchy on both sides. Remove from skillet and set aside to drain on a cooling rack set over a baking sheet.
  9. Repeat with remaining breaded turkey. Serve topped with sauerkraut and a dollop of Creamy Roasted Beet Mustard.
 
Serves 8
 
 

Creamy Roasted Beet Mustard

Ingredients

1 large or 2 small red beets
Vegetable oil
⅔ cup (160 mL) hot German mustard
½ cup (125 mL) sour cream, crème fraîche or Greek yogurt

Directions

  1. Preheat oven to 375°F (190°C).
  2. Scrub beets, drizzle with a little oil and wrap tightly in heavy-duty foil. Place directly on the oven rack and roast for 30 to 60 minutes, until a knife slides in easily. Remove from oven and let cool in foil.
  3. When cool enough to handle, unwrap beets and peel. In a food processor, combine beets, mustard and sour cream. Process until completely smooth. Transfer to a serving dish.
 
Makes about 1½ cups (375 mL)