Bavarian Katsudon

Ingredients

While the original Japanese Katsudon features a breaded and deep-fried pork cutlet served over rice with a sweet and savory sauce, Bavarian Katsudon replaces the traditional Japanese flavors with Bavarian influences. The pork cutlet is still breaded and fried to perfection, but it is served with a creamy mushroom sauce and accompanied by sauerkraut and potato dumplings instead of rice. We alse have the original recipe for Katsudon, so you can check it out.

• 4 pork cutlets (150g each) (4 pork cutlets (5.3 oz each)) 4 pork cutlets (150g each) (4 pork cutlets (5.3 oz each))
• 1 cup (120g) all-purpose flour (1 cup (120g) all-purpose flour) 1 cup (120g) all-purpose flour (1 cup (120g) all-purpose flour)
• 2 eggs, beaten (2 eggs, beaten) 2 eggs, beaten (2 eggs, beaten)
• 2 cups (200g) breadcrumbs (2 cups (200g) breadcrumbs) 2 cups (200g) breadcrumbs (2 cups (200g) breadcrumbs)
• Salt and pepper, to taste (Salt and pepper, to taste) Salt and pepper, to taste (Salt and pepper, to taste)
• 4 tablespoons vegetable oil (4 tablespoons vegetable oil) 4 tablespoons vegetable oil (4 tablespoons vegetable oil)
• 1 onion, thinly sliced (1 onion, thinly sliced) 1 onion, thinly sliced (1 onion, thinly sliced)
• 8 ounces (225g) mushrooms, sliced (8 ounces (225g) mushrooms, sliced) 8 ounces (225g) mushrooms, sliced (8 ounces (225g) mushrooms, sliced)
• 1 cup (240ml) beef broth (1 cup (240ml) beef broth) 1 cup (240ml) beef broth (1 cup (240ml) beef broth)
• 1 cup (240ml) heavy cream (1 cup (240ml) heavy cream) 1 cup (240ml) heavy cream (1 cup (240ml) heavy cream)
• 1 tablespoon mustard (1 tablespoon mustard) 1 tablespoon mustard (1 tablespoon mustard)
• 1 tablespoon chopped fresh parsley (1 tablespoon chopped fresh parsley) 1 tablespoon chopped fresh parsley (1 tablespoon chopped fresh parsley)
• 2 cups (400g) sauerkraut (2 cups (400g) sauerkraut) 2 cups (400g) sauerkraut (2 cups (400g) sauerkraut)
• 4 Bavarian potato dumplings (4 Bavarian potato dumplings) 4 Bavarian potato dumplings (4 Bavarian potato dumplings)

Nutrition

• Calories: 650 kcal / 2720 KJ
• Fat: 38g (Saturated Fat: 15g)
• Carbohydrates: 40g (Sugars: 6g)
• Protein: 35g
• Fiber: 4g
• Salt: 2.5g

Preparation

1. 1.
   Pound the pork cutlets to an even thickness. Season them with salt and pepper.
2. 2.
   Dredge each cutlet in flour, dip in beaten eggs, and coat with breadcrumbs.
3. 3.
   Heat vegetable oil in a large skillet over medium heat. Fry the breaded cutlets until golden brown and cooked through. Remove from the skillet and set aside.
4. 4.
   In the same skillet, sauté the sliced onion until translucent. Add the mushrooms and cook until they release their moisture.
5. 5.
   Pour in the beef broth and bring to a simmer. Stir in the heavy cream and mustard. Cook for a few minutes until the sauce thickens slightly.
6. 6.
   Return the pork cutlets to the skillet and simmer in the sauce for a couple of minutes, allowing the flavors to meld together.
7. 7.
   Meanwhile, heat the sauerkraut and Bavarian potato dumplings according to package instructions.
8. 8.
   To serve, place a bed of sauerkraut in each bowl. Top with a pork cutlet and spoon the creamy mushroom sauce over it. Serve with a Bavarian potato dumpling on the side. Garnish with chopped parsley.

Treat your ingredients with care...

• Pork cutlets — Pound them gently to ensure even cooking and tenderize the meat.
• Mushrooms — Use a mix of different mushroom varieties for a more complex flavor profile.
• Bavarian potato dumplings — Handle them gently to maintain their shape while heating.

Tips & Tricks

• For extra crunch, double coat the pork cutlets by repeating the flour, egg, and breadcrumb process.
• If you prefer a lighter sauce, substitute half of the heavy cream with chicken or vegetable broth.
• Serve with a side of tangy German mustard for an added kick.
• Leftover schnitzels can be enjoyed cold as a sandwich filling the next day.
• Experiment with different toppings such as fried onions or pickles for added flavor and texture.

Serving advice

Serve the Bavarian Katsudon hot, straight from the skillet, to ensure the pork cutlet remains crispy. Accompany it with a fresh green salad to balance the richness of the dish.

Presentation advice

Place the pork cutlet on top of the sauerkraut bed, allowing the creamy mushroom sauce to cascade down the sides. Garnish with a sprinkle of chopped parsley for a pop of color.