Schweine Schnitzel

First we take a huge pork roast and hand-cut it into numerous 1 cm pork steaks.  Then we take each steak and carefully pound it down to an approximate 3 mm thickness.  This  is more or less than 1/3 its original thickness and making it much larger in size while tenderizing the meat!  Next we care-fully bread the cutlet using a special technique which includes Otaru Beer's fruity Weiss Beer for that added flavor you expect from Leibspeise!  Finally we fry it up to a crispy, golden crunch which just naturally goes with our fried potatoes. All this together with a slice of Lemon for only ¥1,000.

- Makes the beer go down Nice!

Brian Dishman