German Kassler with Sauerkraut and Potato Dumplings

Method

1. Season pork cutlets with salt and pepper.
2. Dredge cutlets in flour.
3. Heat oil in a skillet and cook cutlets until golden brown, about 3-4 minutes per side. Remove and set aside.
4. In the same skillet, sauté onion until softened, then add sauerkraut and cook for 5 minutes.
5. Add 1/2 cup water and simmer for 10 minutes.
6. Meanwhile, prepare dumplings: in a pot, cook potatoes in milk until tender, then mash with butter and egg.
7. Stir in breadcrumbs and mix well.
8. Form dumplings and cook in boiling salted water for 10-12 minutes.
9. Serve Kassler with sauerkraut and dumplings.
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.