Pork Schnitzel With Lingonberry Sauce German Potato Salad And Braised Cabbage Recipes

HASSELBACK PORK SCHNITZEL

Steps:

• Sprinkle the pork with 2 tablespoons salt and 1/2 teaspoon pepper. Let sit at room temperature for 1 hour.
• Fill a heavy large pot with 4 inches of oil. Attach a deep-fry thermometer and heat to 350 degrees F.
• Cut each tenderloin in half crosswise to make 4 equal pieces. Using a sharp knife, cut slices across each tenderloin, about 1/2-inch apart going as deep as possible but without cutting all the way through.
• Put the panko, flour and eggs into 3 separate medium bowls. Working 1 piece at time, dredge each piece of pork in the flour, making sure to get flour into each slit. Shake off excess and then dip into the egg, making sure to coat the entire surface and slits. Let excess drip off and then dredge in the panko, patting down to get the panko to adhere and pushing and coating each of the slits. Repeat with the remaining pieces of pork.
• Working in 2 batches, fry the breaded pork until golden brown and crispy, 4 to 6 minutes. Transfer to a paper-towel-lined platter and let drain for 10 minutes. Serve with sauerkraut and spicy brown mustard.

PORK SCHNITZEL WITH SAUCE

Steps:

• Flatten meat to 1/2-in. thickness. In a shallow dish, combine the flour, seasoned salt and pepper. In another shallow bowl, combine egg and milk. Place bread crumbs and paprika in a third shallow dish. Coat meat with flour; dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes., In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm. , In the same skillet, stir in 1/3 cup broth, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets. If desired, garnish with dill.