Pork Schnitzel With Red Cabbage And Apple Salad Recipes
PORK SCHNITZEL WITH RED CABBAGE
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
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
SCHNITZEL WITH RED CABBAGE & APPLES RECIPE - (4.4/5)
Provided by á-4427
Number Of Ingredients 26
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
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- To prepare the pork for frying, place a slice of pork tenderloin on a piece of waxed paper or plastic wrap. Cover it with another piece of paper or wrap.
- Combine the breadcrumbs with the salt, pepper and chopped parsley. Place the breadcrumb mixture in a shallow dinner plate. Place the flour in a second plate and the beaten egg in a third plate.
- To bread the pork, first dip a slice of pork into the flour. Shake off the excess. Dip it into the egg then into the bread crumbs. Set aside while you coat the remaining meat.
- Prepare the Apple Balsamic Red Cabbage while the breaded pork chills. Cut the piece of cabbage in half. Remove the white core. Slice it thinly then cut into 2-inch pieces.
- Heat the grape seed oil in a saucepan large enough to hold the chopped cabbage. Add the onions and cook them until they are soft and translucent, for about 4 minutes.
- Add the apple, cabbage, vinegar, jam and water. Stir to dissolve the jam and blend the ingredients.
- Bring to a boil. Reduce the heat. Cover and simmer the cabbage until tender, for approximately 30 minutes.
- To cook the Schnitzel, heat the oil in a large shallow frying pan over medium high heat. Heat the oil to 360°F. If you do not have a thermometer, test to see that the oil is hot enough by placing a piece of bread in the oil.
- Place the breaded pork in the pan without overcrowding. Cook for 3 to 5 minutes on each side or until the crumbs are golden brown. Remove the cooked pork from the pan to a paper-towel-lined baking sheet.
- Season the schnitzel with salt then serve with lemon wedges and a scoop of Apple Balsamic Red Cabbage.
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