New Recipes Pork Schnitzel with Braised Cabbage and Cucumber Salad

Chef Craig's take on a European classic served with an easy lemon-yogurt cucumber salad and mouth-watering white wine braised cabbage.
Directions for: Pork Schnitzel with Braised Cabbage and Cucumber Salad

Ingredients

White Wine Braised Cabbage

4 strips bacon, cut into 1-inch (2.5 cm) pieces

head green cabbage, core removed

2 cups (500 mL) white wine

2 cups (500 mL) water

1 Tbsp (15 mL) white vinegar

1 Tbsp (15 mL) kosher salt

1 cup (250 mL) chicken stock

2 Tbsp (30 mL) grainy mustard

2 Tbsp (30 mL) dill, chopped

2 Tbsp (30 mL) unsalted butter, room temperature

1 tsp (5 mL) salt

Cucumber Salad

English cucumber, thinly sliced

1 Tbsp (15 mL) salt

2 Tbsp (30 mL) plain yogurt (full fat)

1 tsp (5 mL) lemon juice

2 Tbsp (30 mL) dill, chopped

Pork Schnitzel

4 cups (1 L) all-purpose flour

Salt and pepper, to taste

7 eggs, lightly beaten

2 cups (500 mL) Italian bread crumbs

2 cups (500 mL) panko bread crumbs

4 pieces pork loin, sliced 1/4-inch (25 mm) thick, pounded between pieces of plastic wrap

2 Tbsp (30 mL) grapeseed oil

Directions

White Wine Braised Cabbage

1. In a heavy bottom cast iron pot, cook the bacon.

2. Slice the cabbage into thin uniform pieces, add to the pot with the bacon.

3. Add the white wine, water, vinegar and salt to the pot with the cabbage and simmer covered for 25-30 minutes.

4. When most of the liquid has reduced, remove the lid, add the chicken stock and grainy mustard, continue to cook for 15-20 minutes.

5. Add the dill and butter, adjust seasoning if necessary.

Cucumber Salad

1. Spread a kitchen towel on the counter and lay the cucumber slices on the towel. Sprinkle with salt and leave for 10 minutes.

2. In a large bowl, mix yoghurt, lemon juice and dill.

3. Squeeze the cucumbers in the towel and transfer to the mixing bowl with the yoghurt dressing, mix to combine.

Pork Schnitzel

1. Set up a breading station using 3 shallow dishes. Place the flour in one dish with a little salt and pepper, the eggs in the middle dish and both breadcrumbs in the third dish.

2. Lightly dust the pounded pork loin in the flour. Then, dip into the eggs to coat completely, followed by dredging the pork loin in the breadcrumb mixture.

3. Add oil to a frying pan on medium high heat and cook schnitzel for 4-5 minutes. Remove and set on paper towel. Season with salt and pepper.

4. Serve with a wedge of lemon.

See more: Dinner, Eggs/Dairy, European, Main, Pork, Vegetables, Fry