Fall 2022 Recipe
Pork (or chicken) schnitzel and braised cabbage
Braised cabbage Ingredients:
4 T olive oil, or butter what ever you prefer
1 head green cabbage
1 red onion
2 large carrots
2 C beef broth
¼ C Balsamic Vin
2 t crushed red pepper
1 T salt
1 T pepper
Preparation:
Cut the cabbage into roughly 6th or at least nice manageable wedges. Remove any icky outer leaves, lay out in a Dutch oven or a deepish casserole pan, something that you can cover or at least put foil over. Now season your cabbage wedges with your fat (olive oil or butter) making sure to coat thoroughly and making sure the pan itself its well-oiled. The more fat the better in this dish, don’t be shy. Then you’ll season your cabbage well with the salt, pepper and crushed red pepper again coating everything in your pan. Next cut the onion into rings roughly a ½ in thick, making sure there all roughly the same size. This will ensure that they cook at the same time to the same done ness. Same with the carrots, how you cut them or how big they are is up to you, just make sure they are all uniform for consistent cooking times. Layer the onions and carrots on top of your oiled/seasoned cabbage. Add beef stock and balsamic to you pan and cover with a lid or foil tightly. You’ll bake your cabbage around 350-375 for about 20 minutes checking after 10. After 20 min or cabbage seems tender, bump up the over to 400-425 and roast uncovered for another 5-10 min.
Awesome easy and delicious fall dish, this is a fun one to mess around with different seasonings, turmeric and carraway seed are excellent with cabbage for example and great to try here.
Ingredients for Pork (or chicken) Schnitzel:
2 lbs boneless pork chops or chicken breast
1/3 cup all-purpose flour
1 Tbsp garlic salt (or sub with equal parts salt and garlic powder)
1/2 tsp paprika
1/2 tsp black pepper, freshly ground
3 large eggs
2 cups panko breadcrumbs
Olive oil, canola oil or any high heat cooking oil to sauté
Lemon wedges to serve (don’t skip the lemons!)
Preparation:
Trim pork chops (or chicken) of fat and slice into 1/2″-thick cutlets. Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick.
Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko. Very important to always season your breading mixtures to ensure layers of flavor and proper seasoning. When breading the meat remember DRY, WET, DRY. FLOUR first, Then EGG mixtures, then finally PANKO. To help not make such a mess in this part try to only use 1 hand for dry and the other for wet, this helps avoid breading your fingers.
Once all cutlets (or breasts) are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets (or breasts) a few at a time and sauté 3-4 minutes per side or until cooked through. Reduce heat if cutlets are browning too quickly. Remove to a paper towel lined plate. Cut into one to double check doneness – juices should run clear. Serve right away with lemon wedges, or ranch for the man children.
