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
  • 1 1/4 cups clarified butter
  • 1 1/4 cups canola oil
  • 6 boneless pork loin cutlets, 1-inch thick
  • Salt and freshly ground black pepper
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 6 eggs, beaten
  • 3/4 cup panko breadcrumbs, finely ground in food processor
  • Braised Red Cabbage, for serving, recipe follows
  • Lemon wedges, for garnish
  • Braised Red Cabbage:
  • 1 medium head red cabbage, julienned
  • 1/2 cup cider vinegar or red wine vinegar
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground cloves
  • 1 medium onion, diced
  • 2 bay leaves
  • 3 ounces double-smoked bacon, diced
  • 3 tablespoons cornstarch
  • Salt and freshly ground black pepper
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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