Fall Special – Sugarbush Golf Club
A crispy golden schnitzel paired with creamy mashed potatoes and seasonal vegetables — tied together with a smooth, slightly sweet apple cider gravy. Comfort food with a touch of autumn.
🧾 Ingredients
For the Schnitzel (per plate)
- Two 4 oz pork loin cutlets, pounded ¼ inch
- ½ cup flour
- 2 eggs, beaten
- 1½ cups panko breadcrumbs
- Salt & pepper
- Oil for frying
- 6 oz garlic mashed potatoes
- 4 oz seasonal vegetables
- Chopped parsley for garnish
Apple Cider Gravy (yields ~1 qt / 8 plates)
- 1 tbsp beef gravy base
- 1 cup apple cider
- ½ cup heavy cream
- Slurry if needed for thickness
🔥 Cooking Instructions
Prep the Pork:
- Marinate pork in salt, white wine, and cornstarch for 30 minutes to 2 hours.
- Bread the cutlets in order: flour → egg → panko.
- Fry until golden brown and internal temperature reaches 145°F.
Make the Gravy:
- Reduce apple cider by half.
- Whisk into beef gravy base and finish with cream.
- Adjust thickness with slurry if needed.
🍽️ Plating
- Spoon mashed potatoes in the center.
- Place one schnitzel on top, lean the second alongside.
- Ladle apple cider gravy over the schnitzel and potatoes.
- Add seasonal vegetables on the side and garnish with parsley.
👨🍳 Sugarbush Notes
- White wine and cornstarch tenderize the pork without losing crispness.
- The apple cider gravy adds sweetness and balance for fall service.
- A proven crowd-pleaser that holds up well during busy dinner rushes.