Pork Schnitzel With Red Cabbage Recipes

PORK SCHNITZEL SANDWICH

Steps:

• For the schnitzel: Add the flour to a shallow dish and season with the seasoning salt and a pinch of salt and pepper. Whisk together the milk and eggs in a separate shallow dish. Add the breadcrumbs and parsley to a third shallow dish.
• Heat the olive oil and butter in a large cast-iron skillet over medium-high heat.
• Season the pork chops with salt and pepper. Bread the pork by coating the chops lightly in the seasoned flour, then dipping them in the egg mixture. Next, coat the chops in the breadcrumbs. You can use your fingertips to really press the breadcrumbs onto the pork, which will help the breading stay on while frying.
• Carefully lay the pork chops in the skillet, cooking until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain slightly and squeeze over the lemon.
• For the cabbage. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the red onion and fennel and mustard seeds and cook, stirring frequently, 2 to 3 minutes, being careful as the seeds might pop slightly during cooking. Add the cabbage, apple cider, vinegar and honey and cook until the cabbage is softened and the liquid is reduced slightly, 4 to 5 minutes.
• For the sandwiches: Spread a heaping teaspoon each of mayo and mustard on both halves of each roll. Top the bottom half of each roll with 2 lettuce leaves, then top with a piece of schnitzel and some warm cabbage. Shingle over some slices of apple, then top with the other half of the roll. Serve with salt and vinegar potato chips.

PORK SCHNITZEL WITH RED CABBAGE

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.

PORK SCHNITZEL WITH NOODLES AND BROWNED CABBAGE

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.

CHICKEN, VEAL, OR PORK SCHNITZEL WITH RED CARAWAY CABBAGE

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.