Schnitzel Rosine Sossen (Raisin and Pineapple Sauce for Pork Cutlets)

“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


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


Saute 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.

Cooking & Recipes


Makes about 1 cup

Preparation Method

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