Four 5-ounce veal cutlets, pounded 1/8_inch thick (about 11 inches long and 3 inches wide)
Kosher salt and freshly ground pepper
1 cup all-purpose flour
2 tablespoons German hot mustard
3 eggs
2 cups plain dried breadcrumbs
1/2 cup canola oil
1/2 cup unsalted butter
1/4 cup fresh flat-leaf parsley, roughly chopped
1 lemon, cut into wedges

Place each veal cutlet in between 2 pieces of plastic wrap and pound using the spiky side of a meat mallet. This is not to further flatten the meat, but to tenderize it. Lightly sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Set up the breading station. Whisk together the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow baking dish, and whisk together the mustard and eggs in another shallow baking dish. Combine the breadcrumbs with 1/4 teaspoon salt and 1/4 teaspoon pepper in a third baking dish.

Dredge each veal cutlet first in the flour, then through the egg mixture, and lastly through the breadcrumbs. Transfer onto a baking sheet lined with a cooling rack and refrigerate for 15 minutes.

Preheat the oven to 300 degrees F. Heat 2 tablespoons of the oil over medium-high heat in a large cast-iron skillet. Melt 2 tablespoons of the butter into the oil until it starts to bubble, and then add 1 of the breaded veal cutlets and cook until golden brown on both sides and cooked through, flipping once and moving the pan constantly, 3 to 4 minutes total. Transfer to a baking sheet lined with a cooling rack, season with salt and pepper and keep warm in the oven. Cook the remaining cutlets, making sure to wipe out the pan and use new oil and butter each time. Keep adding the finished veal cutlets to the baking sheet in the oven as you cook them.

To serve, top the wiener schnitzel with the parsley and lemon wedges.

Serves 4

2 pounds baking potatoes, peeled and diced
Salt
6 ounces raw bacon, chopped
1 cup chopped onions
Freshly ground black pepper
Up to 1/4 cup apple cider vinegar (add a small amount at a time, and taste)
1/4 cup whole grain mustard
1/4 cup chopped green onions

Place the potatoes in a large pot and cover them with salted water by 2 inches.

Place over medium heat, and simmer the potatoes for about 15 minutes or until tender. Drain, and return to the pot to keep warm.

Meanwhile, cook the bacon in a large skillet until crispy over medium heat. Add the chopped onion, and season with salt and pepper. Sauté for 1 minute. Remove from the heat. Set aside.

Transfer the potatoes and the bacon mixture (including the bacon fat) to a large mixing bowl. Add vinegar (to taste), mustard and green onions. Season with salt and pepper.Stir to combine. Using the back of a wooden spoon to mash some of the mixture together.

Here is the perfect side dish for an Oktoberfest dinner.

1 small green cabbage
6 slices bacon, coarsely chopped
2 cloves garlic, cut into 1/4-inch-thick slices
1/2 cup water
1 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh lemon juice

Quarter cabbage, then core and cut into large pieces (about 2-by 3-inch).

Cook bacon in heavy 12-inch skillet over medium heat until it begins to sizzle, about 3 minutes.

Add garlic and cook, stirring occasionally, until bacon is browned, about 2-3 minutes.

Stir in cabbage and remaining ingredients and cook covered, stirring occasionally, until cabbage softens, about 10 minutes.

Season to taste with salt and pepper then transfer to a serving dish.

Serves 6

12 bratwursts
3-4 (12-oz) bottles Oktoberfest beer
1/2 onion, sliced
1 tablespoon butter

Melt the butter in a Dutch oven and saute the onions for 1-2 minutes.  Layer the brats on top of the onions and cover with beer.  Bring to a boil and then simmer for 8-10 minutes.

Grill or broil the brats for 8 minutes on each side or until browned.

Serve on rolls with mustard.

Serves 6-8

4 large Carrots
1 cup Dark beer (I recommend Hofbräu Dunkel)
1 teaspoon Sugar
1 1/2 tablespoons Butter
1/4 teaspoon Salt

Peel and slice carrots into long, thin slices. Melt the butter in a medium−size skillet; add beer and carrots. Cook over medium heat until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve.