Pork Schnitzel With Red Cabbage And Apple Salad Recipes

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RED CABBAGE SALAD WITH APPLES



Red Cabbage Salad with Apples image

This easy red cabbage salad is full of vitamins. The salad should sit for at least 1 hour to develop its full flavor before eating.

Provided by Marianne

Categories     Salad     Vegetable Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 6

½ medium head red cabbage, shredded
1 teaspoon salt
2 red apples, thinly sliced
2 tablespoons white balsamic vinegar
2 tablespoons liquid honey
2 tablespoons rapeseed oil

Steps:

  • Combine red cabbage and salt in a bowl and knead with your hands for a few minutes until cabbage is soft. Mix in apples.
  • Whisk white balsamic vinegar and honey together in a cup. Whisk in oil. Drizzle over salad, mix well, and set aside for at least 1 hour for flavors to combine.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 27.1 g, Fat 7.1 g, Fiber 3.9 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 612.7 mg, Sugar 20.9 g

SCHNITZEL WITH RED CABBAGE & APPLES RECIPE - (4.4/5)



Schnitzel with Red Cabbage & Apples Recipe - (4.4/5) image

Provided by á-4427

Number Of Ingredients 26

Cabbage & Onions:
1 white onion, diced
1 tbsp. butter
2 diced apples
1/2 cup apple cider
1/4 bottle beer
1 head purple cabbage, cored & shredded
3 tbsp. apple cider vinegar
1 tbsp. honey
Schnitzel:
4 x 6oz pork cutlets
1 cup buttermilk
1 egg, beaten
1 cup fine bread crumbs
1 tbsp. flour
salt & pepper
3 tbsp. sunflower oil
Onion Gravy:
1 white onion, sliced
1/4 cup beef broth
1/4 cup pale ale or Octoberfest beer
1/2 tbsp. cold butter
salt & pepper
Steamed carrots
Boiled, skin on, potatoes
Sprig of thyme

Steps:

  • Red Cabbage & apples: 1. Melt butter in a large heavy bottom pot over med-high heat. Add onion & fry until translucent, add apples, apple cider, beer, & cabbage. 2. Reduce heat & simmer 1 hour 3. Add vinegar & honey to pot just before serving. Season with S & P to taste. Makes 8 cups Schnitzel: 1. Combine buttermilk & egg in a shallow bowl & mix to combine. 2. Combine bread crumbs & flour in separate bowl, mixing to combine. 3. Dredge each cutlet in liq. mix then coat with crumb mix; set aside. 4. heat oil in skillet over med-high heat, add cutlets & fry on both sides until browned. 5. Place schnitzel in warm oven (275) until onion gravy reduced Onion Gravy; 1. In same skillet, fry onion until carmelized 2. Add beef broth, beer & season with S & P 3. Reduce heat to low & simmer until sauce has reduced 4. Add butter, stirring to incorporate, just before serving To Assemble; Place schnitzel on each plate & drizzle with the gravy. Add a few heaping spoonfuls of the cabbage/apple mix, side of carrots & potatoes

PORK SCHNITZEL WITH RED CABBAGE



Pork Schnitzel with Red Cabbage image

Experience the delicious flavor of our Pork Schnitzel with Red Cabbage. Sweet, savory and tangy worlds collide in this Pork Schnitzel with Red Cabbage recipe made with brown sugar and spicy brown mustard.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 egg
2 Tbsp. HEINZ Spicy Brown Mustard, divided
1/2 cup (1/2 of 4.2-oz. pkg.) OVEN FRY Extra Crispy Seasoned Coating for Pork
4 boneless pork loin chops (1 lb.), 1/2 inch thick
4 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
4 cups shredded red cabbage
1 large shallot, thinly sliced
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup HEINZ Apple Cider Vinegar
2 Tbsp. brown sugar

Steps:

  • Heat oven to 425°F.
  • Spray baking sheet with cooking spray. Whisk egg and 1 Tbsp. mustard in shallow dish until blended. Empty coating mix onto plate. Dip chops, 1 at a time, into egg mixture, then coating mix, turning to evenly coat both sides of each chop with each ingredient; place on prepared baking sheet. Discard any remaining coating mix from plate.
  • Bake 10 min. or until chops are done (145°F), removing chops from oven when done and covering to keep warm.
  • Meanwhile, cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add cabbage and shallots to reserved drippings; cook and stir 4 min. Add chicken broth, vinegar, sugar, bacon and remaining mustard; stir until blended. Cook 6 to 8 min. or until cabbage is crisp-tender, stirring frequently.
  • Serve chops with cabbage mixture.

Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 740 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 12 g, Protein 32 g

PORK SCHNITZEL WITH LINGONBERRY SAUCE, GERMAN POTATO SALAD AND BRAISED CABBAGE



Pork Schnitzel with Lingonberry Sauce, German Potato Salad and Braised Cabbage image

When we were young, my Aunt Catherine used to bring us to various Bavarian and German establishments in and around Chicago to introduce us Mauro children to the joys of schnitzel. Schnitzel: a name that sounds odd but tastes so darn familiar. Who doesn't love melt-in-your-mouth succulent pork surrounded by fried golden brown breading, especially when nestled next to warm potatoes, sweet jam and tart cabbage.

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 23

2 cups plus 1 tablespoon vegetable oil
2 large eggs
1/2 cup all-purpose flour
4 cups fine breadcrumbs, such as Progresso plain
1 pork tenderloin, cut on the bias into 4 equal pieces, pounded thin between 2 sheets of plastic wrap
Kosher salt and freshly ground black pepper
1 cup frozen lingonberries
4 tablespoons sugar, plus more if needed
2 pounds medium red potatoes, cut into quarters
3 tablespoons kosher salt
1 pound bacon, cut into 1-inch pieces or lardons
1 medium red onion, cut into 1/4-inch dice
Sea salt
1/4 cup white wine vinegar
2 tablespoons grainy mustard
Freshly ground black pepper
2 tablespoons minced chives
2 cups white vinegar
2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon pink peppercorns
3 cloves garlic, lightly smashed
1/2 red cabbage, thinly sliced

Steps:

  • For the pork schnitzel with lingonberry sauce: Heat a Dutch oven or heavy-bottomed pot over medium heat with 2 cups of the vegetable oil to 375 degrees F.
  • Beat the eggs with the remaining 1 tablespoon vegetable oil in a shallow bowl. Put the flour in a second shallow bowl and the breadcrumbs in a third. Season the pounded pork cutlets with kosher salt and black pepper. Dredge in the flour first, then shake off the excess. Then coat in the egg, letting the excess drip off, then finally in the breadcrumbs, pressing to make sure it all sticks. Place onto a sheet pan lined with a wire rack and let it dry out for 5 minutes.
  • Fry in batches, gently shaking to ensure no sticking and so the top of the cutlets get some love, until golden brown, 1 to 2 minutes per side. Let drain on a sheet pan lined with a second wire rack.
  • Meanwhile, add the lingonberries, sugar and 1/4 cup water to a small saucepan. Cook over medium-high heat until the sauce is thickened and reduced, about 5 minutes. Adjust the sweetness with more sugar if necessary.
  • For the German potato salad: Add the potatoes to a pot and cover with 2 inches of water. Add the kosher salt. Bring to a boil, then reduce to a gentle simmer and cook until the potatoes are knife-tender, 10 to 15 minutes.
  • Meanwhile, in a large nonstick skillet over medium heat, add the bacon lardons and cook until crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon and set aside, leaving the grease in the skillet. Add the onion and some sea salt and cook until translucent, about 5 minutes. Whisk in the vinegar and mustard until well combined.
  • Drain the potatoes into a large bowl and immediately pour the warm mixture over the cooked potatoes; season with sea salt and pepper. Add the bacon and toss gently to combine. Top with the chives and serve warm!
  • For the pickled red cabbage: In a small saucepan, bring the vinegar, sugar, kosher salt, pink peppercorns, garlic and 1 cup water to a simmer; simmer until the sugar and salt are dissolved. Add the cabbage to the warm pickling liquid and let sit for at least 1 hour.

PORK SCHNITZEL MEDALLIONS WITH APPLE ENDIVE SALAD



Pork Schnitzel Medallions with Apple Endive Salad image

Can you hear the sizzle? I love any kind of schnitzel, and especially these thin pork medallions that are breaded and fried to a perfect crisp. The tart salad of apple and endive provides a nice fresh counterpoint to the pork, and it's a dinner you can get on the table in just about 30 minutes!

Provided by Carla Hall

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 26

1 garlic clove, grated on a rasp grater
1 scallion, thinly sliced
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1/4 cup red wine vinegar
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
3 heads of endive, halved lengthwise and thinly sliced on the bias
1 large tart apple, such as a Granny Smith, cored, halved, and thinly sliced
1/2 cup torn flat-leaf parsley leaves
1/2 cup toasted salted pecans, roughly chopped
One (1-pound) pork tenderloin, trimmed and cut crosswise into 12 medallions
1 garlic clove, minced, then mashed to a paste with flat side of a chef's knife
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
2 large eggs
1 tablespoon Dijon mustard
2 cups whole wheat or regular panko
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1/4 cup flat-leaf parsley, finely chopped
1 lemon, cut into wedges, for garnish

Steps:

  • For the apple endive salad: Make the vinaigrette: Whisk together the garlic, scallion, mustard, honey, red pepper flakes, cayenne pepper, vinegar, and 1/2 teaspoon salt in a large bowl. While whisking, add 1/2 cup oil in a slow, steady stream. Season to taste with salt and pepper. Cover and refrigerate until ready to serve (see Cook's Note).
  • When ready to serve, place the endive, apple, parsley, and pecans in a large bowl. Drizzle with the dressing and toss to coat completely. Serve immediately.
  • For the pork schnitzel medallions: Line a cutting board with plastic wrap. Working in batches, arrange half of the pork medallions in a single layer on top of the plastic wrap. Place another piece of plastic wrap on top of the pork medallions. Pound the pork medallions with a meat mallet until 1/4 inch to 1/8 inch thick. Repeat the process with the remaining pork medallions. Place the flattened pork medallions on a sheet pan. Rub the garlic all over the pork medallions, then sprinkle lightly on both sides with salt and pepper. Let sit for 15 minutes.
  • Set up three shallow dishes. Combine the flour, paprika, and cayenne pepper into one dish. Whisk together the eggs and mustard in the second dish, and place 1 cup of the panko into the third dish, reserving the remaining panko to replenish as needed.
  • Dredge one pork medallion in the flour mixture, shake off the excess, then coat evenly in the egg mixture, then press into the panko so that the breadcrumbs adhere evenly all over. Place on a sheet pan. Repeat with the remaining 11 pork medallions.
  • Melt 1 tablespoon of the butter in 1 tablespoon of the oil in a large 12-inch nonstick skillet over medium-high heat. Place some of the pork medallions into the pan in a single layer, being careful not to crowd them, and cook on each side until golden-brown, about 3 minutes per side. Remove to drain on a sheet pan or plate lined with paper towels and sprinkle lightly with salt. Repeat the process with the pork medallions, adding the remaining 1 tablespoon of butter and 1 tablespoon of oil as needed.
  • Sprinkle the schnitzel with the chopped parsley and serve immediately with the Apple Endive Salad, garnished with the lemon wedges.

CHICKEN, VEAL, OR PORK SCHNITZEL WITH RED CARAWAY CABBAGE



Chicken, Veal, or Pork Schnitzel with Red Caraway Cabbage image

Categories     Bread     Sauce     Chicken     Pork     Side     Veal     Cabbage     Caraway

Yield 4 servings

Number Of Ingredients 16

2 pounds boneless, skinless chicken breast halves, or thin-cut boneless pork loin chops, or thin-cut boneless veal chops or cutlets (do not buy small scallops-size matters, here)
Salt and freshly ground black pepper
1/2 cup all-purpose flour
2 eggs beaten with a splash of milk or cream
2 cups plain bread crumbs
1 teaspoon freshly ground or grated nutmeg (eyeball it)
Vegetable oil or light-in-color olive oil, for frying, plus 2 tablespoons
Cabbage
1 red onion, thinly sliced
1 green apple, peeled and chopped
1/2 red cabbage, chopped (about 4 cups)
1 teaspoon caraway seeds
2 tablespoons red wine vinegar
2 tablespoons light or dark brown sugar
2 teaspoons Worcestershire sauce
1 lemon, cut into wedges

Steps:

  • If using chicken, butterfly each chicken breast and place between wax paper. For pork, place chops several inches apart between wax paper. For veal, if you have large, thin-cut pieces from the butcher, use as is. If the veal is more than 1/4 inch thick, place it between wax paper. Pound the meat until very thin using a small heavy skillet or mallet.
  • Season the meat with salt and pepper and dust in flour. Beat the eggs and milk or cream in a large shallow dish. Combine the bread crumbs with the nutmeg and more salt and pepper and place on a large plate. Coat the meat in egg, then in crumbs. Heat a large nonstick skillet over medium to medium-high heat with just enough oil in it to thinly coat the bottom of the pan. When the oil gets wavy looking, add the meat in a single layer and cook until golden on each side, 3 minutes each. Transfer the meat to a plate and repeat, if necessary. Reserve the cooked schnitzel under a loose foil tent.
  • Meanwhile, heat a second, deep, large nonstick skillet over medium-high to high heat. Add about 2 tablespoons of the vegetable oil or light olive oil (twice around the pan). Add the onions, apples, and cabbage. Season the mixture with salt, pepper, and the caraway seeds. Toss and sear the mixture for 5 minutes, then add the vinegar, brown sugar, and Worcestershire and toss to coat and combine the cabbage evenly. Reduce the heat a bit and keep the cabbage going until the meat is all cooked.
  • Serve the schnitzels with the lemon wedges and a pile of seared red cabbage with caraway alongside.

PORK SCHNITZEL WITH NOODLES AND BROWNED CABBAGE



Pork Schnitzel With Noodles and Browned Cabbage image

Cooking Light Magazine, Jan/Feb, 07 issue. I have had this saved for a special occasion and the night before the inauguration of the 'Cafe Ponce' we had this meal. It was also to try it out for the newer menu. The meal was scrumptious! Absolutely delicious!

Provided by Manami

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

4 ounces medium egg noodles
1/4 cup reduced-fat sour cream
4 teaspoons canola oil, divided
chopped fresh parsley leaves
6 cups shredded cabbage
1 cup thinly sliced onion
1 teaspoon sugar
1 teaspoon salt, divided
1/4 teaspoon black pepper, divided
crushed red pepper flakes, to taste
caraway seed (optional)
1/3 cup reduced-sodium fat-free chicken broth
1 (1 lb) pork tenderloin, trimmed
1/4 cup all-purpose flour
3 large egg whites, lightly beaten
3/4 cup dry breadcrumbs
cooking spray
lemon wedge (optional)

Steps:

  • NOODLES:.
  • Cook noodles according to package directions, omitting salt and fat.
  • Drain.
  • Combine noodles and sour cream in a large bowl, tossing well to coat.
  • Just before serving add chopped fresh parsley leaves.
  • CABBAGE:.
  • Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
  • Add cabbage, onion, sugar, 1/2 teaspoon salt, and 1/8 teaspoon pepper to pan & smidgen of crushed red pepper flakes(if using); cook 6 minutes or until cabbage is wilted, stirring occasionally.
  • Add caraway seeds, if using (they are strong so use sparingly).
  • Add broth; cook 6 minutes or until cabbage is lightly browned.
  • Stir cabbage mixture into noodle mixture.
  • Wipe pan clean with a paper towel.
  • PORK:.
  • Cut pork crosswise into 12 (1-inch-thick) pieces.
  • Place each piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
  • Sprinkle pork evenly with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper, and crushed red pepper flakes if using.
  • Place flour in a shallow dish.
  • Place egg whites in a shallow dish.
  • Place breadcrumbs in a shallow dish.
  • Dredge 1 pork cutlet in flour.
  • Dip in egg whites; dredge in breadcrumbs.
  • Repeat with remaining pork, flour, egg whites, and breadcrumbs.
  • Heat 1 teaspoon oil in large nonstick skillet coated with cooking spray over medium heat; add 4 pieces pork to pan.
  • Cook 3 minutes on each side or until pork is lightly browned and done.
  • Remove pork from pan.
  • Repeat procedure twice with remaining 2 teaspoons oil and pork.
  • Serve with cabbage/noodle mixture, & lemon wedges.

Nutrition Facts : Calories 421.5, Fat 14.4, SaturatedFat 4, Cholesterol 89, Sodium 854.2, Carbohydrate 39.6, Fiber 4.5, Sugar 8.1, Protein 33.1

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From handy.recipes


PORK SCHNITZEL WITH RED CABBAGE AND CARAWAY SALAD | RECIPE
Sep 20, 2019 - This tasty pork schnitzel is easy-to-make and low in calories. Sep 20, 2019 - This tasty pork schnitzel is easy-to-make and low in calories. Sep 20, 2019 - This tasty pork …
From pinterest.ca


RECIPE DETAILS | PUBLIX SUPER MARKETS
Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of pork with salt and pepper. Dip 2 pork steaks in flour (coating both sides), into eggs (allowing excess to drip off), …
From publix.com


PORK RIND SCHNITZEL WITH APPLE ONION SALAD – DIARY OF A MAD …
2020-02-27 About; All Recipes. Appetizers; April Fool’s Day; Bavarian Food; Beef; bread; Breakfast; brownies
From diaryofamadhausfrau.com


PORK SCHNITZEL WITH RED CABBAGE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


PORK SCHNITZEL WITH NOODLES AND BROWNED CABBAGE RECIPE
Advertisement. Step 2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add cabbage, onion, sugar, 1/2 teaspoon salt, and 1/8 teaspoon pepper to pan; cook 6 minutes or …
From myrecipes.com


PORK SCHNITZEL AND RED CABBAGE SLAW - THE 4 BLADES
Pork Schnitzel and Red Cabbage Slaw. Schnitzel is a real winner in many households. This is our take on a delicious pork schnitzel teamed up with a tangy yet sweet red cabbage slaw. A …
From the4blades.com


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