Pork Schnitzel With Noodles And Browned Cabbage Food

PORK SCHNITZEL RECIPE

Steps:

• 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 a 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 crumbs.
• Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
• Once all cutlets 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 a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to paper towel lined plate. Cut into one to check doneness - juices should run clear. Serve with lemon wedges, or ranch for children.

CLASSIC PORK SCHNITZEL

Steps:

• Trim the pork of any fat along the edge and using the tip of a knife, cut about three 1/4-inch slits along the edge where you trimmed the fat. Pound each piece of pork with a meat pounder/hammer until it is VERY thin - almost, but not quite to the point that it will tear and fall apart. Using the tip of a sharp knife, cut small nicks every 2-inches around the outside edge. Set aside.
• Set up a breading station with 3 shallow plates (large enough to lay a piece of your pork flat). Add the flour to the first plate, spreading it into an even layer. Season with some salt and freshly ground pepper. On the second plate, use a fork to whisk together the eggs and water. Scatter the breadcrumbs on the 3rd plate and add the seasoning salt. Stir to mix in well. To bread your pork: first press the pork into the flour, flouring both sides and shaking off any excess. Next lay the floured pork into the egg mixture and swirl it around a bit. Flip over and do the same on the other side. Lift and let excess egg drip off back onto the plate. Finally, lay the pork onto the plate with the breadcrumbs. Use your fingers or a spoon to move some of the breadcrumbs onto the top of the pork. Press down gently so that the underside gets nicely coated in crumbs, then flip over and press down again. Make sure you have an even layer of crumbs covering the entire piece of pork on both sides. If there are bare spots, sprinkle breadcrumbs over that area and press down onto the meat with the palm of your hand.
• Place the breaded pork onto a cooking rack set on top of a baking sheet. Repeat with each piece of pork, placing onto the cooling rack without overlapping at all. Place the baking sheet/cooling rack with the breaded pork into the fridge, UNCOVERED, for one hour.
• When it has been almost an hour, start heating your oil. Add oil to a heavy-bottomed, high-sided skillet to about 1/4-inch (or about 1/2 the height of your breaded pork). Heat oil over medium-high heat until hot. Test by taking a few crumbs from the pork and dropping them into the oil. They should immediately sizzle and quickly float to the top.
• Add 1-2 pieces of pork to the hot oil. Don't crowd the pan or overlap them. The schnitzel should lay flat and have a nice bit of space between. Allow to cook for about a minute, then use tongs to regularly check the progress of browning on the underside. You may need to adjust your heat down if they seem to be browning too quickly or up a notch if they aren't browning quickly enough. It should take about 3 minutes per side with the right temperature of oil and the proper thinness of the schnitzel. Once the underside is a deep golden brown, flip and brown the other side. Remove to a cooling rack with a piece of paper towel under it to catch drops (not directly under the meat, under the cooling rack). Repeat with remaining pork pieces. *If making lots and you want to keep them warm, place on a baking sheet in a 200F oven to keep warm and crispy.
• Serve with lemon slices or try lingonberry jam (my favourite!).

PORK SCHNITZEL

Steps:

• For the bacon slaw: Put the bacon in a small skillet and cook over medium-low heat until browned and crisp, 8 to 10 minutes. Once the bacon has cooked, carefully pour off and discard all but about 1 tablespoon of the fat, then add the caraway seeds and cook, stirring, 30 seconds. Let cool, then transfer the bacon, caraway seeds and bacon fat to a bowl and add the cabbage and sauerkraut. Toss and season with salt and pepper.
• Meanwhile, for the schnitzel: Place a pork chop between two pieces of plastic (preferably from a resealable plastic bag). Use a meat mallet to pound the pork to an even thickness of about 1/4 inch to 1/2 inch. Repeat with the other pork chop.
• Put the flour in a wide, shallow bowl and whisk in the marjoram, paprika, nutmeg, caraway, 1 teaspoon salt and a few grinds of pepper.
• Whisk the egg with 1 tablespoon water in another shallow bowl. Put the panko in third shallow bowl.
• Dredge one piece of pork in the seasoned flour, then shake off the excess. Dip it in the egg to coat and let the excess drip back into the bowl. Place it in the panko and turn it to coat, lightly pressing so that the crumbs adhere. Place it on a plate and repeat with the other piece of pork.
• Add about 1/8 inch of oil to a large skillet and heat it over medium-high heat until it shimmers. Add the pork and cook, turning once, until the chops are golden brown on both sides and just cooked through, 2 to 2 1/2 minutes per side. Transfer the schnitzel to a wire cooling rack set over a paper towel-lined baking sheet to drain briefly. Sprinkle with a little salt and pepper.
• Serve the schnitzel with the bacon slaw on the side.

PORK SCHNITZEL

Steps:

• Place flour in a shallow dish, eggs in a second shallow dish, and Panko breadcrumbs in a third shallow dish.
• Season the pork with salt and pepper on both sides.
• Working with one piece of pork at a time, dredge the meat in the flour, shaking off any excess. Dip in the eggs, shaking again to remove any excess egg. Finally, coat in breadcrumbs. Repeat with remaining pork.
• Heat oil in a skillet over medium-high heat. Working in batches so that you don't overcrowd the pan, fry the breaded pork in the skillet until browned and no longer pink, about 3 minutes per side. If the breading is browning too quickly, or if the skillet starts to smoke, reduce the heat. Remove browned pork to a paper towel-lined plate. While it's still warm, season the pork with additional salt and pepper, to taste.
• Wipe out the skillet. Melt butter in the pan over medium heat. Add the mushrooms to the pan and cook until soft, about 5-7 minutes.
• In a small bowl, whisk together the gravy mix, cold water and wine. Add the gravy mixture to the skillet with the mushrooms; bring to a boil over medium heat. Reduce the heat and cook, stirring constantly, for one more minute. Remove from the heat; whisk in the sour cream.
• Serve the pork with mushroom gravy, fresh parsley and lemon wedges.

PORK SCHNITZEL WITH NOODLES AND BROWNED CABBAGE

Steps:

• NOODLES:.
• Cook noodles according to package directions, omitting salt and fat.
• Drain.
• Combine noodles and sour cream in a large bowl, tossing well to coat.
• Just before serving add chopped fresh parsley leaves.
• CABBAGE:.
• Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
• Add cabbage, onion, sugar, 1/2 teaspoon salt, and 1/8 teaspoon pepper to pan & smidgen of crushed red pepper flakes(if using); cook 6 minutes or until cabbage is wilted, stirring occasionally.
• Add caraway seeds, if using (they are strong so use sparingly).
• Add broth; cook 6 minutes or until cabbage is lightly browned.
• Stir cabbage mixture into noodle mixture.
• Wipe pan clean with a paper towel.
• PORK:.
• Cut pork crosswise into 12 (1-inch-thick) pieces.
• Place each piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
• Sprinkle pork evenly with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper, and crushed red pepper flakes if using.
• Place flour in a shallow dish.
• Place egg whites in a shallow dish.
• Place breadcrumbs in a shallow dish.
• Dredge 1 pork cutlet in flour.
• Dip in egg whites; dredge in breadcrumbs.
• Repeat with remaining pork, flour, egg whites, and breadcrumbs.
• Heat 1 teaspoon oil in large nonstick skillet coated with cooking spray over medium heat; add 4 pieces pork to pan.
• Cook 3 minutes on each side or until pork is lightly browned and done.
• Remove pork from pan.
• Repeat procedure twice with remaining 2 teaspoons oil and pork.
• Serve with cabbage/noodle mixture, & lemon wedges.