Pork Schnitzel With Red Cabbage Recipes

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PORK SCHNITZEL SANDWICH

Provided by Ree Drummond : Food Network

Time 16m

Yield 4 sandwiches

Number Of Ingredients 25



Pork Schnitzel Sandwich image

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.

1 cup all-purpose flour
1 tablespoon seasoning salt
Kosher salt and freshly ground black pepper
2 tablespoons whole milk
2 large eggs, beaten
1 cup seasoned breadcrumbs
1 tablespoon chopped fresh parsley
1/4 cup olive oil
2 tablespoons salted butter
4 boneless pork chops, pounded flat
1 lemon, halved
2 tablespoons olive oil
1 small red onion, sliced
1 teaspoon fennel seeds
1 teaspoon brown mustard seeds
One 10-ounce bag shredded red cabbage
1/4 cup apple cider
1 tablespoon apple cider vinegar
1 tablespoon honey
1/4 cup mayonnaise
1/4 cup grainy mustard
4 potato rolls, split
8 butter lettuce leaves
1 Gala or Fuji apple, very thinly sliced
1 large bag salt and vinegar potato chips, for serving

PORK SCHNITZEL WITH NOODLES AND BROWNED CABBAGE

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



Pork Schnitzel With Noodles and Browned Cabbage image

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

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)

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

Provided by á-4427

Number Of Ingredients 26



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

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

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

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