PORK SCHNITZEL WITH RED CABBAGE
Experience the delicious flavor of our Pork Schnitzel with Red Cabbage. Sweet, savory and tangy worlds collide in this Pork Schnitzel with Red Cabbage recipe made with brown sugar and spicy brown mustard.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 740 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 12 g, Protein 32 g
CHICKEN, VEAL, OR PORK SCHNITZEL WITH RED CARAWAY CABBAGE
Steps:
- If using chicken, butterfly each chicken breast and place between wax paper. For pork, place chops several inches apart between wax paper. For veal, if you have large, thin-cut pieces from the butcher, use as is. If the veal is more than 1/4 inch thick, place it between wax paper. Pound the meat until very thin using a small heavy skillet or mallet.
- Season the meat with salt and pepper and dust in flour. Beat the eggs and milk or cream in a large shallow dish. Combine the bread crumbs with the nutmeg and more salt and pepper and place on a large plate. Coat the meat in egg, then in crumbs. Heat a large nonstick skillet over medium to medium-high heat with just enough oil in it to thinly coat the bottom of the pan. When the oil gets wavy looking, add the meat in a single layer and cook until golden on each side, 3 minutes each. Transfer the meat to a plate and repeat, if necessary. Reserve the cooked schnitzel under a loose foil tent.
- Meanwhile, heat a second, deep, large nonstick skillet over medium-high to high heat. Add about 2 tablespoons of the vegetable oil or light olive oil (twice around the pan). Add the onions, apples, and cabbage. Season the mixture with salt, pepper, and the caraway seeds. Toss and sear the mixture for 5 minutes, then add the vinegar, brown sugar, and Worcestershire and toss to coat and combine the cabbage evenly. Reduce the heat a bit and keep the cabbage going until the meat is all cooked.
- Serve the schnitzels with the lemon wedges and a pile of seared red cabbage with caraway alongside.
PORK CHOPS WITH CARAWAY CABBAGE
Pork and cabbage naturally bring out the best flavors in each other. Each fall, my family request this hearty skillet supper.-David Frame, Waxahachie, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, brown pork chops in oil; drain. Sprinkle with pepper; remove and keep warm. , In same skillet, saute onion in butter for 1-2 minutes or until tender. Add the cabbage, garlic, vinegar, caraway and salt; cook, stirring occasionally, until cabbage wilts. Add chops to the skillet. Cover and simmer for 15-17 minutes or until meat is tender. Serve immediately.
Nutrition Facts :
CORNISH HENS WITH CARAWAY CABBAGE
Yield Serves 4
Number Of Ingredients 20
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add shallots, tomatoes and garlic; Sauté 8 minutes. Add wine, thyme and bay leaf. Boil until liquid is reduced by half, about 5 minutes. Add beef broth, 2 cups chicken broth and caraway seeds. Bring to boil. Reduce heat; simmer 45 minutes, stirring often. Strain sauce into heavy medium saucepan, pressing on solids. Boil until reduced to 2 cups, about 15 minutes. Dissolve cornstarch in 1 tablespoon broth; add to sauce. Boil until slightly thickened, stirring often, about 5 minutes. Season with salt and pepper.
- Tie caraway in cheesecloth square. Melt butter in heavy large skillet over medium-high heat. Add cabbage and onion. Sauté until cabbage begins to wilt, about 3 minutes. Add broth and caraway bundle. Simmer until liquid evaporates, stirring often, about 5 minutes. Discard caraway bundle. Stir in prosciutto. Season with salt and pepper.
- Preheat oven to 450°F. Season hens with salt and pepper. Place on baking sheet. Drizzle with oil. Roast 10 minutes. Reduce oven temperature to 375°F.; continue roasting until cooked through, about 30 minutes.
- Bring sauce to simmer. Rewarm cabbage over low heat, stirring often. Divide couscous among plates. Top with cabbage, then game hens. Spoon sauce over.
PORK, VEAL, OR CHICKEN SCHNITZEL
I have read the other schnitzel recipes listed but none of them are made exactly the same as the way I was taught by a German GuestHouse (like a inn in Germany)Owner when we lived there 1975-1978. All the tradition schnitzels I ate while there were made with either veal or pork. Many Americans make it with Chicken Breasts. I make it most often that way as well since it is cheaper and tastes just as good. If using pork or veal cutlets use one in place of each chicken breast mentioned below.
Provided by CarrolJ
Categories Chicken
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- also requires: 2 large pieces of wax paper for each breast used 1 large baking pan or cooky sheet in a 200-250 degree oven for keeping meat hot while cooking successive pieces.
- 1 piece of paper towel to put between layers of meat in the low hot oven to keep pieces from sticking together.
- Place a piece of breast in between 2 large pieces of wax paper.
- Using the smooth side of a meat tenderizer, pound until very thin.
- (Turn over so that you can pound on both sides of the meat.) The breast will become very large and you will actually be able to get at least 2 large servings from each breast.
- After pounding each piece of meat, place on a large serving plate without removing the wax paper and chill well in the refrigerator.
- When ready to cook do the following-- Place the eggs in a glass pie pan with the water, salt, and pepper and mix well.
- Place the flour in another container next to the seasoned eggs.
- Place the bread crumbs in another container on the other side of the seasoned eggs.
- Start heating up the cooking oil in a large frying pan on medium high heat.
- DO NOT get oil too hot-- but hot enough so that it will cook the meat quickly without burning either the meat or the oil.
- After removing the wax paper from each side of the meat, dip each piece of meat in the eggs, then the flour, then the eggs again, then the breadcrumbs.
- Fry until golden brown on each side.
- Place each piece of cooked meat in the oven using paper towel pieces to separate the pieces from each other.
- When finished cooking serve with slices or wedges of fresh lemon.
- NOTE** This meat dish is traditionally served with either pomme frits (french fries) or home fried potatoes and salad.
- I find it is good with most side dishes.
- It is such a favorite in our home that family members fight over the leftover pieces eating them cold right from the refrigerator.
Nutrition Facts : Calories 1134.4, Fat 65.9, SaturatedFat 10.1, Cholesterol 261.5, Sodium 2932.1, Carbohydrate 88.4, Fiber 4.7, Sugar 3.7, Protein 45.2
CARAWAY PORK CHOPS AND RED CABBAGE
"My husband loves cooked red cabbage. This is my spin on a savory one-skillet supper that my 18-year-old son also enjoys. I serve it with mashed potatoes." -Judy Rebman, Frederick, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Season pork chops with 1 teaspoon caraway seeds, chicken seasoning and brown sugar. In a large nonstick skillet coated with cooking spray, brown chops in oil. Remove and keep warm., Add the cabbage, apple, onion, water, vinegar, salt, bouillon granules and remaining caraway seeds to the skillet. Cover and cook over medium heat for 10 minutes, stirring occasionally., Place chops over cabbage mixture; top each with 1 tablespoon apple jelly. Cover and cook 10-12 minutes longer or until meat is tender.
Nutrition Facts : Calories 319 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 523mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
RED CABBAGE WITH CARAWAY
The ease of preparation and limited ingredients of this red cabbage recipe, along with the enticing colorful contrast of black rice (or oriental noodles or brown rice), make this side dish recipe ideal for turning into a quick and easy main dish.
Provided by R. Holland
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Put cabbage into a large pan. Pour 2 cups water over the cabbage. Sprinkle olive oil, cider vinegar, and caraway seeds over the cabbage.
- Place a cover on the pot. Turn heat to medium. Cook cabbage, stirring once or twice while cooking and adding water as needed to maintain steaming action, until tender, about 30 minutes. Season with salt and pepper.
Nutrition Facts : Calories 87.2 calories, Carbohydrate 10.7 g, Fat 4.8 g, Fiber 3.2 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 66.3 mg, Sugar 5.4 g
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