This is a versitale sauce that can be used with bratwurst on eggs or anything you want to add a little flair to. I love bratwurst, I carry several brands two are local -Bavarian Meats and Uli's Famous are both based in Seattle and have outlets at the Pike Street Market.
Purchase various bratwurst at the Marina Market, express shipping applies.
4-6 thin boneless pork chops or pork sirloins
1 c flour
1/3-1/2 cup milk
2 c bread crumbs
1/3 c vegetable oil
2 T vegetable oil
2 c sliced mushrooms
1/2 sm. onion, sliced vertically
Bell pepper, ( preferebly different colored peppers) cut in strips about 1” long
1/4 c flour
1 1/2 c beef broth
1/3 c pickles, cut into strips about 1” long)/
To Make the Schnitzel: Tenderize the chops or sirloins with a meat mallet. Set out three shallow bowls. In the first, put the flour, which you’ll use to dredge the pork. Next is the eggs and milk, beaten together. Dip the floured pork into this mixture. Put the bread crumbs into the third bowl, and use it to coat the floured and battered pork.
Let the pork sit about 15 minutes before frying. Heat the oil in a skillet, and brown the chops on both sides. Serve with the sauce.
To Make the Sauce: Heat oil in saucepan; sauté mushrooms, onion, and bell pepper until tender. Sprinkle with the flour and stir to blend.
Cook, stirring, another minute or so. Add beef broth, and continue to cook, stirring occasionally, until thickened. Add pickle-salad mix. Taste and add salt, if necessary. Serve over schnitzel.
Or you can by a Knorr Gipsy Scnitzel Mix