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Schnitzel with Lemon-Pickle Mayo and Braised Red Cabbage and Apples
Fried to perfection, serve this delicious pork schnitzel with a tangy lemon-pickle mayo and a sweet and savoury red cabbage side dish.
YIELDS
4
TO
6
Ingredients
Lemon-Pickle Mayo
- 1 cup mayonnaise
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup dill pickles
- Garlic
- 2 tablespoons minced parsley
- Salt and pepper
Braised Red Cabbage and Apples
- 2 tablespoons butter
- 1/2 teaspoon caraway or rye seeds
- 2 red onions, sliced
- 2 apples, peeled and sliced
- 1 head red cabbage (roughly 900g), sliced into 1/2” strips
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- Salt and pepper
Schnitzel
- 6 pork loin, center chops boneless (1/2” thick)
- 3/4 cup flour
- 3 eggs
- 3 tablespoons horseradish
- 1 cup panko breadcrumbs
- 1 cup seasoned Italian breadcrumbs
- Salt and pepper
- Canola oil for frying
Directions
- Lay a piece of parchment out on a baking sheet.
Lemon-Pickle Mayo
- Mix the mayonnaise, lemon zest, lemon juice, dill pickles and minced parsley in a small bowl— season with salt and pepper. Cover and refrigerate.
Braised Red Cabbage and Apples
- Place a Dutch oven over medium heat and add the butter. Once it’s melted, add the caraway seeds and cook for one minute. Add the onions and apples and cook for about six minutes. Add all the cabbage and stir to combine—season with salt and pepper. Cover the pot with a lid and cook for 15 minutes, stirring halfway through.
- Add the brown sugar and vinegar to the cabbage mixture and stir to combine. Cover and cook for another 30 minutes or so, stirring occasionally. The cabbage is done when it is soft and tender—season with salt and pepper to taste.
Schnitzel
- Place one pork loin in between two pieces of plastic wrap. Use a meat mallet (or rolling pin) to pound the pork into a one-quarter-inch thickness. Repeat for each piece of pork. Season the pork lightly with salt and pepper.
- Add the flour to a shallow dish (a pie plate works well).
- Add the eggs and horseradish to a second shallow dish and beat well.
- Add the panko and Italian breadcrumbs to a third shallow dish and mix them to combine.
- It is working with one piece of pork at a time. Dredge the pork in the flour so it’s evenly coated, shaking off any excess. IpIp the flour-coated pork into the egg mixture to coat the pork thoroughly. Place the egg-coated pork into the breadcrumb mixture and turn the pork over to cover the second side. Se the palm of your hand to press the breadcrumbs into the surface of the pork to ensure it’s coated. Urn the pork three or four times to ensure it’s well covered. Transfer the pork onto the lined baking sheet. Tore: Put the pork in the fridge until you fry it.
- Preheat the oven to 325°F and place a wire cooling rack on a baking sheet.
- Place a large stainless steel or non-stick skillet over medium-high heat. Dd about one-quarter inch of oil to the bottom of the pan. Once the oil is hot, add two to three pieces of pork at a time. Ook until the first side is golden brown, then flip to cook it on the other side. The pork will take about five minutes a side to cook. Transfer the cooked schnitzel to the cooling rack on the baking sheet. Lace it in the oven while you cook the remainder of the schnitzel.
- Serve the schnitzel with the red cabbage and apple braise. Enjoy!
