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


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.


Makes about 1 cup


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