Pork Schnitzel With Red Cabbage And Apple Salad Recipes

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 MEDALLIONS WITH APPLE ENDIVE SALAD

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.

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

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