Veal Schnitzels with Braised Red Cabbage and Caramelized Apple

By Tom421

Ingredients

• For braised red cabbage:
• 2 apples, preferably large Gala or Honeycrisp, cored, each cut into 8 to 10 wedges
• 4 tablespoons (1/2 stick) unsalted butter (divided)
• Braised red cabbage (see recipe)
• 8 veal cutlets (about 4 to 5 ounces each and 1/4 inch thick)
• Kosher salt and freshly cracked pepper to taste
• 2 whole eggs
• 2 tablespoons water
• 2 cups panko (Japanese breadcrumbs), processed fine
• 1 cup flour
• 1/2 cup freshly grated Parmesan cheese
• 1 cup vegetable oil
• 3 tablespoons chopped Italian parsley
• 1 medium lemon, cut into wedges, seeds removed
• 1 head red cabbage, cores removed, halved and julienned
• 2 ounces smoked bacon slices, julienned
• 3 tablespoons red wine vinegar
• 2/3 cup red wine
• 1 1/2 tablespoons packed light brown sugar
• 1 whole clove
• 1 bay leaf
• 1 cinnamon stick
• 1/4 cup chicken stock
• Kosher salt and freshly cracked pepper to taste

Details

Servings 4
Adapted from jsonline.com

Preparation

Step 1

Place a large stainless steel pan over medium heat and add 2 tablespoons butter. Place apples in pan flat side down and cook about 1 to 2 minutes per side. Butter should brown and apples should caramelize. Hold to the side.

Prepare braised red cabbage:

Place smoked bacon in a large stainless steel pot over medium heat. Cook about 10 minutes or until bacon is rendered and browned. Add red cabbage and cook a few minutes to coat with bacon fat, add brown sugar, clove, bay leaf and cinnamon stick and continue cooking until cabbage becomes soft.

Add red wine vinegar and cook a few minutes. Next add red wine and cook until liquid is reduced by half. Add chicken stock and continue to cook cabbage until it is really tender, stirring occasionally. Season with salt and pepper and reserve to the side. Cabbage should be slightly wet-looking with a small amount of liquid remaining in pot


Season cutlets with salt and pepper. Crack eggs into a small bowl and lightly beat with a couple tablespoons of water.

Put breadcrumbs and flour each in a medium bowl.

Dredge veal through flour, shaking off excess. Now put veal in egg, then place in breadcrumbs, pressing breadcrumbs to veal. Sprinkle each cutlet on top with a little of the Parmesan cheese, pressing cheese into veal so that it sticks to it.

Repeat breading process.

Heat a very large, heavy stainless steel sauté pan or cast-iron pan over medium-high heat. Add half the oil to pan. When oil starts to smoke, add half the cutlets. Sauté on each side until lightly browned, about 2 to 3 minutes per side. Add 1 tablespoon butter to pan for last 30 seconds. Remove veal from pan, discard oil and repeat with remaining cutlets and new oil.

Place some red cabbage with its liquid on a plate, top with two cutlets and some caramelized apples. Sprinkle all with parsley, and set a lemon wedge on the side for squeezing onto dish. Serve and enjoy!