Schnitzel, Wiener-Style

Total Time:
3 hr 45 min
Prep:
30 min
Inactive:
2 hr
Cook:
1 hr 15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
Directions

Fill a high-sided saute pan with the butter and oil and heat to 350 degrees F.

Pound out the pork cutlets between 2 pieces of plastic wrap until they are 1/4-inch thick. Sprinkle with salt and pepper. Set up a dredging station with the flour, eggs and panko in 3 separate bowls. Dredge the cutlets first in the flour, shaking off any excess, followed by the egg and panko.

Carefully slip the cutlets into the oil and shallow fry until golden brown. Drain on paper towels and serve immediately with Braised Red Cabbage. Garnish with lemon wedges.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Braised Red Cabbage:

Combine the cabbage, vinegar, spices, onions and bay leaves in a glass bowl. Cover the surface with plastic wrap and weigh down with heavy cans. Marinate for 2 hours in the refrigerator, keeping any liquid that's released.

In a Dutch oven, saute the bacon until it begins to crisp and the fat is rendered. Remove the bacon with a slotted spoon and reserve. 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.

Whisk together the cornstarch and 2 tablespoons water in a small bowl until it looks like heavy cream. Add to the cabbage mixture and boil until thickened, about 2 minutes. Return the bacon to the pan, season with salt and pepper and serve.


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