PORK SCHNITZEL SANDWICH
Provided by Ree Drummond : Food Network
Time 16m
Yield 4 sandwiches
Number Of Ingredients 25
Steps:
- For the schnitzel: Add the flour to a shallow dish and season with the seasoning salt and a pinch of salt and pepper. Whisk together the milk and eggs in a separate shallow dish. Add the breadcrumbs and parsley to a third shallow dish.
- Heat the olive oil and butter in a large cast-iron skillet over medium-high heat.
- Season the pork chops with salt and pepper. Bread the pork by coating the chops lightly in the seasoned flour, then dipping them in the egg mixture. Next, coat the chops in the breadcrumbs. You can use your fingertips to really press the breadcrumbs onto the pork, which will help the breading stay on while frying.
- Carefully lay the pork chops in the skillet, cooking until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain slightly and squeeze over the lemon.
- For the cabbage. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the red onion and fennel and mustard seeds and cook, stirring frequently, 2 to 3 minutes, being careful as the seeds might pop slightly during cooking. Add the cabbage, apple cider, vinegar and honey and cook until the cabbage is softened and the liquid is reduced slightly, 4 to 5 minutes.
- For the sandwiches: Spread a heaping teaspoon each of mayo and mustard on both halves of each roll. Top the bottom half of each roll with 2 lettuce leaves, then top with a piece of schnitzel and some warm cabbage. Shingle over some slices of apple, then top with the other half of the roll. Serve with salt and vinegar potato chips.
PORK SCHNITZEL MEDALLIONS WITH APPLE ENDIVE SALAD
Can you hear the sizzle? I love any kind of schnitzel, and especially these thin pork medallions that are breaded and fried to a perfect crisp. The tart salad of apple and endive provides a nice fresh counterpoint to the pork, and it's a dinner you can get on the table in just about 30 minutes!
Provided by Carla Hall
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the apple endive salad: Make the vinaigrette: Whisk together the garlic, scallion, mustard, honey, red pepper flakes, cayenne pepper, vinegar, and 1/2 teaspoon salt in a large bowl. While whisking, add 1/2 cup oil in a slow, steady stream. Season to taste with salt and pepper. Cover and refrigerate until ready to serve (see Cook's Note).
- When ready to serve, place the endive, apple, parsley, and pecans in a large bowl. Drizzle with the dressing and toss to coat completely. Serve immediately.
- For the pork schnitzel medallions: Line a cutting board with plastic wrap. Working in batches, arrange half of the pork medallions in a single layer on top of the plastic wrap. Place another piece of plastic wrap on top of the pork medallions. Pound the pork medallions with a meat mallet until 1/4 inch to 1/8 inch thick. Repeat the process with the remaining pork medallions. Place the flattened pork medallions on a sheet pan. Rub the garlic all over the pork medallions, then sprinkle lightly on both sides with salt and pepper. Let sit for 15 minutes.
- Set up three shallow dishes. Combine the flour, paprika, and cayenne pepper into one dish. Whisk together the eggs and mustard in the second dish, and place 1 cup of the panko into the third dish, reserving the remaining panko to replenish as needed.
- Dredge one pork medallion in the flour mixture, shake off the excess, then coat evenly in the egg mixture, then press into the panko so that the breadcrumbs adhere evenly all over. Place on a sheet pan. Repeat with the remaining 11 pork medallions.
- Melt 1 tablespoon of the butter in 1 tablespoon of the oil in a large 12-inch nonstick skillet over medium-high heat. Place some of the pork medallions into the pan in a single layer, being careful not to crowd them, and cook on each side until golden-brown, about 3 minutes per side. Remove to drain on a sheet pan or plate lined with paper towels and sprinkle lightly with salt. Repeat the process with the pork medallions, adding the remaining 1 tablespoon of butter and 1 tablespoon of oil as needed.
- Sprinkle the schnitzel with the chopped parsley and serve immediately with the Apple Endive Salad, garnished with the lemon wedges.
SLOW-COOKED PORK & RED CABBAGE
A wonderfully seasonal dish for Christmas entertaining - serve with a big of mashed potato and a seasonal salad
Provided by Mary Cadogan
Categories Dinner, Main course
Time 2h35m
Number Of Ingredients 10
Steps:
- Heat oven to 160C/fan 140C/gas 3. Cut the pork into thick slices, about 3cm thick. Coarsely crush the peppercorns and sprinkle over the pork along with the thyme and some salt and pepper.
- Heat 2 tbsp oil in a large flameproof casserole, then add the onions and fry until lightly browned. Add the cabbage and stir well, then add the apples and wine and cook until the cabbage starts to soften. Finally, add the chestnuts, 1 tbsp of the jelly, salt and pepper, and bring to the boil. Cover and simmer for 5 mins.
- Meanwhile, heat 1 tbsp of the oil in a frying pan, add the pork and fry on both sides until browned, then stir in the remaining tbsp of the jelly. Cook for a few mins until the pork is deeply browned and glistening. Arrange the pork over the cabbage. Pour a little boiling water into the frying pan, stir well to lift up all the pan juices, then pour over the pork.
- Cover the pan tightly, then cook in the oven for 1¼-1½ hrs until the pork is very tender.
Nutrition Facts : Calories 770 calories, Fat 48 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 21 grams sugar, Fiber 7 grams fiber, Protein 49 grams protein, Sodium 0.48 milligram of sodium
GERMAN ROTKOHL - SPICED RED CABBAGE WITH APPLES AND WINE
Our family favorite Rotkohl dish, in the traditional German style (with a few flourishes)! Delicious!! Red cabbage, apples, aromatic spices and wine---this dish is sure to please! Wonderful served with holiday roast turkey, beef, or ham dishes -or- with bratwurst, weisswurst or wienerwurst sausages. Tip: For a delicious & traditional European feast serve the Rotkohl with German Meatballs recipe #106298, Beef Rouladen recipe #344842, Bavarian Sauerbraten recipe #409947, Wiener Schnitzel recipe #459188, or Swedish Meatballs, along with boiled new potatoes or buttered spaetzle noodles sprinkled with fresh snipped parsley. A great make-ahead dish that freezes & reheats beautifully, and actually tastes best after flavors have had a chance to marry (a day or two after cooking). I like to make two batches at a time, one for now and one to freeze for future meals. I hope you enjoy as much as we do. As my mother made it, with adaptations from the book "Aquavit and the New Scandinavian Cuisine" by James Beard Award-Winning Chef Marcus Samuelsson.
Provided by BecR2400
Categories Apple
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pork fat or bacon in a large skillet or dutch oven over low heat, stirring occasionally until it has rendered its fat, about 20 minutes for the pork fat or 10 minutes for the bacon.
- Add the onion, ginger, and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 minutes, until the onion has softened.
- Add the cabbage, stirring and cooking over medium heat until some of the bits are slightly browned and caramelized, about 10 minutes (I do this in batches). Note: You can skip the browning step if you are in a hurry, but I find that it adds a particularly wonderful caramelized flavor to the finished dish. Now add the marjoram, garam masala, vinegar, and port or Madeira, and stir well. (Note: At this point add the optional bay leaf, whole clove, and chopped apple).
- Reduce heat to medium-low, cover, and simmer for 1 to 1 1/4 hours, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.
- Remove the lid and cook, stirring frequently, for 15 minutes.
- Stir in the brown sugar (or maple syrup) and cook for 15 minutes longer, or until most of the liquid has cooked away.
- Remove the cinnamon stick and bay leaf before serving.
- NOTE: If you can't find garam masala, use just a small dash each of ground black pepper, rock salt, cinnamon, & cardomom.
Nutrition Facts : Calories 250.6, Fat 8.9, SaturatedFat 4.3, Cholesterol 9.3, Sodium 60.5, Carbohydrate 37, Fiber 4.4, Sugar 27.6, Protein 3
PORK CHOPS WITH APPLE AND RED CABBAGE SLAW
Make and share this Pork Chops With Apple and Red Cabbage Slaw recipe from Food.com.
Provided by threeovens
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, toss apple with lemon juice; add cabbage and green onion, toss.
- Meanwhile, season pork chops with grill seasoning.
- Heat oil in a large skillet over medium high heat; add chops and cook until browned, turning once, about 8 minutes.
- Divide slaw between four plates and top with a pork chop.
- Add stock to skillet with mustard, honey, vinegar, and thyme and bring to a boil.
- Cook until reduced, about 1 minute; season with salt and pepper and pour over each plate.
Nutrition Facts : Calories 513.9, Fat 26.4, SaturatedFat 8.2, Cholesterol 115.8, Sodium 385.9, Carbohydrate 32.4, Fiber 3.3, Sugar 25.6, Protein 37.8
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