9.26.14 Pork Schnitzel with Beer Braised Red Cabbage
Have you ever looked in your fridge and found that you were completely inundated with cabbage? It’s a problem I’m currently finding myself in the midst of. It all began recently when I was feeling the urge to make some slaw. Of course, I figured my slaw would be much more interesting if I threw in not just one type of cabbage, but both red and green varieties. Big mistake. Word to the wise - never buy two cabbages for a recipe that only requires less than one. The upshot is, I currently have about 1.5 cabbages residing in the fridge. Add to that the fact that another cabbage showed up in my CSA last week. You can see my problem.
Clearly I had to figure out exactly how I was going to put a dent in this overwhelming amount of cabbage. After all, to waste it would be a terrible thing. But let’s be honest, there’s only so much slaw a person can eat. What to make of the rest? Ultimately, I decided upon braised cabbage. Cooked down slowly in beer and onions with some punchy apple cider vinegar and caraway seed for good measure. Not too shabby. Of course, no matter how tasty it is, one cannot subsist on braised cabbage alone. And in my opinion, there’s no better accompaniment than a crisp, golden pork schnitzel. Trust me on this one.
Pork Schnitzel with Beer Braised Red Cabbage
Hint: To flatten your pork chops nicely with minimal mess, place them in a heavy duty freezer bag, lay the bag on the counter, and roll them flat with a large rolling pin. The thinner you can get them, the quicker they’ll cook. Another bonus of a super thin schnitzel is maximum surface area for the crispy coating.
2 Tbsp butter
½ medium onion, chopped
1 1/2 tsp caraway seeds
1 tsp salt
1 tsp pepper
½ large red cabbage, thinly sliced (about 10 cups)
3 Tbsp apple cider vinegar
1 12 oz can light beer (I used the one and only Grain Belt Premium)
4 boneless pork chops or cutlets, about ¼ lb each, pounded to about ¼” thick
salt and pepper
⅓ cup flour
1 tsp brown mustard
¾ cup panko breadcrumbs
¼ cup canola oil, divided
lemon wedges and chopped fresh parsley for serving
1. Start the cabbage: Heat the butter in a large pot over medium heat. Once melted, add the onion, caraway seed, salt, and pepper, and cook until onion becomes soft and translucent, about 3-4 minutes.
2. Add the cabbage and cook, stirring, until cabbage begins to wilt, about 2-3 minutes. Add the cider vinegar and beer, and allow them to come to a boil. Reduce heat to low, and simmer, covered for about 15 minutes, stirring occasionally.
3. While cabbage is braising, set up to make your schnitzel. Place the flour in a shallow dish or bowl. In a second bowl, whisk together the eggs and mustard until smooth. Place the panko breadcrumbs in a third shallow dish or bowl. Line a baking sheet with parchment paper. Season the pork cutlets on both sides with salt and pepper.
4. Take one pork chop and dredge it in the flour until fully coated. Dip into the egg mixture, followed by the breadcrumbs, making sure that it gets fully coated with crumbs. Transfer to parchment lined baking sheet. Repeat with remaining pork chops.
5. Heat 2 Tbsp oil in a pan over medium-high heat. While oil heats, check the cabbage - it should be nice and tender. Season to taste with additional salt if desired, give it a good stir, remove the cover, and continue to cook on low to reduce the liquid while you fry your schnitzel.
6. Once oil is heated, place two of the cutlets in the pan and cook, flipping once, until golden brown on both sides (about 2-4 minutes per side). Once cooked, place schnitzel on a plate lined with paper towels to sop up any excess grease, heat the remaining 2 Tbsp oil in the pan, and cook the other two cutlets in the same way.
7. Serve schnitzel hot with a squeeze of fresh lemon, a sprinkle of chopped parsley, and plenty of braised cabbage on the side.