Schnitzel and Pear Salad with Wheat Beer Vinaigrette
Skip the bacon crumbles, dry chicken, and chopped ham, and let schnitzel be the meat that makes your salad a meal. Tucked into a green salad topped with sweet red pears, blue cheese, and a honey-beer dressing, crispy, juicy schnitzel brings some Oktoberfest flair to the dinner table.
By Just Beer Community Collection on Apr. 10, 2017
- 1/4 cup wheat beer
- 2 tbsp white wine vinegar
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1/2 tsp kosher salt
- 1/3 cup olive oil
- 2 small heads frisée
- 1 medium romaine lettuce heart
- 1 medium red pear
- 4 oz crumbled blue cheese
- 4 boneless pork loin chops
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup all-purpose flour
- 1 1/2 cups fine, dry breadcrumbs
- 2 large eggs
- 2 tbsp olive oil
- Whisk the beer, vinegar, honey, mustard, and salt together in a medium bowl until well-combined. While whisking, stream in the olive oil to create a thick emulsion. Once all of the olive oil is added, whisk for another minute to thicken; set aside.
- Cut the romaine into bite-sized pieces. Mix together the frisée, romaine, and pear in a large bowl; set aside.
- Working with 1 or 2 pieces of boneless pork loin chops at a time, place the pork between 2 sheets of plastic wrap, then pound with the flat side of a meat mallet or bottom of a heavy saucepan until about 1/4-inch thick. Season the pork on both sides with the salt and pepper.
- Place the flour and breadcrumbs onto 2 separate large plates. Whisk together the eggs in a wide, shallow bowl until lightly beaten. Working with one at a time, lightly coat each piece of pork with flour, shaking off any excess. Dip in the egg, then into the breadcrumbs, pressing so each piece is fully coated. Place on a baking sheet or large plate.
- Heat the oil in a large frying pan over medium-high heat until shimmering. Working in batches if necessary, as to not crowd the pan, add the pork. Fry until the pork is cooked through and golden-brown, about 3 minutes per side. Transfer the schnitzel to a cutting board. Cut into 1-inch-wide slices.
- Pour the vinaigrette over the salad greens and toss to combine. Divide the greens between plates, then top with the sliced schnitzel and blue cheese. Serve immediately.
Shared from The Kitchn.
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