Return to Content

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

Schnitzel Rosine Sossen (Raisin and Pineapple Sauce for Pork Cutlets)
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Makes about 1 cup

"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

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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


Sauté 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.
Updated Friday, December 14th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111