Schnitzel with creamed sauerkraut, potato gratin and apple balsamic reduction

Ingredients for 4 servings:

• 4 pork schnitzels or chicken breast as an alternative
• salt and pepper
• 100 g flour
• 2 eggs
• 100 g breadcrumbs
• 2 tbsp butter
• 2 tbsp vegetable oil
• 1 onion(s)
• some butter for frying
• 500 g sauerkraut
• 100 ml vegetable stock
• 100 ml cream
• salt and pepper
• 1 tsp caraway seeds, optional
• 800 g potatoes, waxy
• 2 garlic cloves
• 200 ml cream
• 100 ml milk
• 100 g Gouda, grated
• 2 apples
• 100 ml apple juice
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Flatten the schnitzels and season with salt and pepper. In three bowls, prepare the flour, beaten eggs, and breadcrumbs. First coat the schnitzels in the flour, then in the egg, and finally in the breadcrumbs. Heat the butter and oil in a pan and fry the schnitzels for 4-5 minutes on both sides until golden brown. After frying, drain the schnitzels on kitchen paper. For the creamed sauerkraut, finely dice the onion. Sauté the diced onions in butter until translucent. Add the sauerkraut and fry briefly. Deglaze the vegetables with the stock and simmer for about 10 minutes. Then add the cream, season with salt, pepper, and caraway seeds, and simmer for about 5 minutes until the sauerkraut is creamy. For the potato gratin, peel the potatoes and cut into thin slices. Finely chop the garlic. Heat the cream and milk in a saucepan. Heat the garlic in them. Layer the potato slices in a baking dish, pour over the cream mixture, and sprinkle with grated Gouda. Bake the gratin at 180°C (top/bottom heat) for about 45 minutes, until golden brown. For the apple balsamic reduction, peel and dice the apples. Heat the apples with the apple juice and balsamic vinegar in a small saucepan and simmer for about 15 minutes, until the liquid is reduced by half. Season the reduction with honey, salt, and pepper and continue to reduce until it reaches a syrupy consistency. To serve, place the schnitzels on plates. Arrange the creamed sauerkraut next to them. Serve the meal with the potato gratin and the apple balsamic reduction.