Little Munich is a homey German outpost that becomes a bohemian pub full of music at night. (Bill Ingram / Palm Beach Post)

In Munich, Oktoberfest has come and gone, celebrating the 200th anniversary of the world’s largest beer bash in grand style.

But the party’s just getting started at Little Munich, Lake Worth’s homey German outpost. Through the end of the month, the tavern throws a Thursday-through-Saturday Oktoberfest party, slinging beer, brats and beats from a visiting German band.

Of course, the flavors of Deutschland can be found six nights a week at this Lake Avenue establishment, where owners Gabi and Peter Kachler serve a solid selection of schnitzel and a decent range of German draft and bottled beers.

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Gabi Kachler of Little Munich shares her recipe of traditional Wiener Schnitzel. (Brandon Kruze / The Post)

Traditional Wiener Schnitzel

Gabi Kachler, owner of Little Munich restaurant in Lake Worth, shares her recipe for this German favorite.

2 boneless pork chops, pounded to a thickness of about 1/4 inch
1/2 cup all-purpose flour, for dredging
2 eggs, whisked with 1 tbsp. of water
1 cup plain, fine bread crumbs
1 tbsp. sunflower oil
Salt and pepper to taste

Dredge the chops in flour, dip in the egg wash and lightly bread both sides in the crumbs. Heat the oil in a large skillet.

Fry the cutlets in the sunflower oil over medium heat, allowing each side to reach a golden brown.

Plate the schnitzels and, while still bubbling hot, season with salt and pepper.

Serve with German potato salad or french fries.

Serves 2.

Bratwurst Slider with Caramelized Shallots and Grain Mustard

Chef Ryan Launer of Jupiter’s Tabica Grill offers this slider as a twist on Oktoberfest cuisine.

For the slider:
1 link raw bratwurst, casing removed
1 tablespoon raisins
1 slider bun (Chef Launer suggests using pumpernickel rounds for this recipe or, if you can find one, a pretzel bun.)
Grain mustard, to taste
Mix the bratwurst and raisins, and form into two patties.
Grill sliders until they are well done and serve on buns with caramelized shallots* and grain mustard.

* For the caramelized shallots:
12 large shallots, peeled and sliced
Vegetable oil, to coat pan
1/4 cup port wine or red wine
3 tbsps. brown sugar

Heat a large skillet with vegetable oil over medium-high heat. Add the shallots and sauté until soft.

Deglaze pan with wine. Reduce heat and continue sautéing.

Add the sugar, keeping an eye on the pan, as it can burn quickly.

Stir shallot mixture until the sugar dissolves and remove from heat.

Serves 1.