Schnitzel Rosine Sossen (Raisin and Pineapple Sauce for Pork Cutlets)
By Yankee Magazine|Dec 14 2007|
“When we had a German restaurant we wanted something different in the pork line so we experimented with various makings and came up with this sauce. It is very good with pork cutlets, and our guests return often requesting that dish along with carrot bread, potato pancakes, red cabbage, and of course apple strudel.” –The Valley Inn, Waitsfield, Vermont
Yield
Makes about 1 cup
Ingredients
8 slices bacon, cut into pieces
1 large onion, chopped
1/2 cup flour
1 handful raisins
1 small can pineapple pieces with juice
Water and white wine in amounts equal to the pineapple juice
Instructions
Sauté bacon pieces, drain off some fat, add onion, and cook until soft. Add flour and stir. Blend in remaining ingredients and simmer until smooth but not thick. Pour over cooked breaded pork schnitzels.
