Schnitzel, Wiener-Style
Serves: 6
Roxane Raynor
1 January 1970
Based on User reviews:
52
Spice
60
Sweetness
53
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.25 cups
Clarified Butter1.25 cups
Canola Oil1
Salt1 medium
Red Cabbage (head, julienned)1 cup
Cider Vinegar1 tsp
Ground Allspice1 tsp
Ground Cinnamon1 tsp
Ground White Pepper1 tsp
Ground Cloves1 medium
Onion (diced)3 tbsps
CornstarchDirections:
1
Fill a high-sided saute pan with the butter and oil and heat to 350 degrees F
2
Pound out the pork cutlets between 2 pieces of plastic wrap until they are 1/4-inch thick
3
Sprinkle with salt and pepper
4
Set up a dredging station with the flour, eggs and panko in 3 separate bowls
5
Dredge the cutlets first in the flour, shaking off any excess, followed by the egg and panko
6
Carefully slip the cutlets into the oil and shallow fry until golden brown
7
Drain on paper towels and serve immediately with Braised Red Cabbage
8
Garnish with lemon wedges
9
Combine the cabbage, vinegar, spices, onions and bay leaves in a glass bowl
10
Cover the surface with plastic wrap and weigh down with heavy cans
11
Marinate for 2 hours in the refrigerator, keeping any liquid that's released
12
In a Dutch oven, saute the bacon until it begins to crisp and the fat is rendered
13
Remove the bacon with a slotted spoon and reserve
14
Add the red cabbage mixture plus 1 cup water and cook over medium heat until the cabbage is soft, 45 minutes to 1 hour, stirring regularly
15
Whisk together the cornstarch and 2 tablespoons water in a small bowl until it looks like heavy cream
16
Add to the cabbage mixture and boil until thickened, about 2 minutes
17
Return the bacon to the pan, season with salt and pepper and serve