Join "Jayni's Kitchen" this week for "Oktoberfest."
Mariele Berthold, John Gerstner and host Jayni Carey will celebrate German cooking.
A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.
The show will feature the following recipes:
4 boneless pork cutlets or pork tenderloin, cut about 1/2-inch thick
salt and black pepper, to taste
3/4 cup all-purpose flour
1 1/3 cups seasoned dried bread crumbs
1 tablespoon milk or water
1/4 cup olive or vegetable oil
Pound each pork cutlet or tenderloin to 1/4-inch thickness using a meat tenderizing mallet. Sprinkle the pork with salt and pepper.
Place the flour and dried bread crumbs in separate shallow bowls. Break the egg into another bowl and whisk in the milk or water. Dredge the pork in the flour, dip into the egg and milk mixture, then coat with the dried bread crumbs.
Heat the oil over medium heat in a large non-stick skillet. Fry the schnitzel slowly, turning several times, until golden brown, about 10 minutes. Serves 4.
3 cups sauerkraut
8 ounces bacon
1 medium yellow onion, chopped
1 cup brown sugar
3 cups beef broth
2 bay leaves
1 1/2 teaspoons caraway seed
1/4 cup apple butter
2 to 3 tart apples, peeled and sliced (optional)
1 tablespoon apple cider vinegar (optional)
Drain the sauerkraut and wash in cold water for about 15 minutes. Drain well.
Fry the bacon in a large skillet over medium heat. Drain the bacon and set aside, reserving the drippings. Heat the bacon drippings in a Dutch oven or a large oven-proof casserole over medium heat. Add the onion and cook until soft. Stir in the brown sugar and cook, stirring frequently until dissolved. Add the beef broth, bay leaves, caraway seed, apple butter and sauerkraut. Add the apple slices, if desired. Crumble the bacon over top and stir to combine.
Cover and bake the sauerkraut in a 350 degree oven for 1 hour to 1 hour 30 minutes. Taste the sauerkraut and add vinegar for tartness, if desired. Serves 10 to 12.