Pork Schnitzel and Apple Cider Braised Red Cabbage

By bklynmommy

Ingredients

• For the Cabbage:
• 2 tablespoons butter
• 1/2 head of purple cabbage, sliced really thin
• 2/3 cup apple cider
• 2 tablespoon apple cider vinegar
• salt & pepper, to taste
• sprinkle of carroway seeds, optional (I left these out)
• For the Schnitzel:
• 1 pound (ish) of boneless pork chops
• Salt
• 2/3 cups flour
• 2 eggs, beaten
• 1 3/4 cups panko bread crumbs
• 1 teaspoon salt
• 1 teaspoon dried dill weed
• 1/2 teaspoon black pepper
• 3-4 tablespoons butter
• 2 tablespoons olive oil

Details

Adapted from mylifeasamrs.com

Preparation

Step 1

or the Cabbage:
Heat 2 tablespoons butter in a medium-sized dutch oven over medium-high heat. If you choose to use the carroway seeds, add them now and toast until frangrant. Add a handful of the cabbage at a time, stirring until it begins to wilt, then adding the next handful. ONce all cabbage has begun to wilt, add the apple cider and the apple cider vinegar. Reduce heat to medium-low and cover pot to allow to braise for a good 20-30 minutes, stirring occasionally. Season with salt and pepper to taste and serve hot.

For the Schnitzel:
Remove any silver skin from the pork chops. Place them one at a time on a cutting board and cover with plastic wrap or parchment paper then pound them as thin as you can get them using a meat mallet (1/4"-1/8"). Sprinkle both sides with a little salt and set aside.

Set up an assembly line of 3 dishes. Place flour in the first dish, eggs in the second, and panko in the third one. Mix salt, dill, and black pepper into the panko. Dredge the pounded out pork into the flour and shake to remove excess. Next, dunk in the egg wash, and then into the panko mixture. Be sure the entire piece is coated and shake to remove excess.

Preheat oven to 250°. Heat 1-2 tablespoons butter and 1 tablespoon olive oil in a large non-stick skillet to medium-high heat. Cook the schnitzel in the skillet for 1 1/2-2 minutes until golden (they are SO thin that they do not take long at all), then flip and cook other side for another 1 1/2-2 minutes. Place onto a sheet pan and keep warm in the oven. Repeat until all pieces are cooked, adding butter & olive oil as needed and being sure to not over crowd the pan (I did 2 pieces at a time). Serve hot with braised cabbage and smashed red potatoes.