Pork Schnitzel with Mustard Potatoes and Braised Red Cabbage – A

Good

% Daily Values based on a 2,000 calorie diet

Step 1

SERVES 4

Step 2

PORK SCHNITZEL

Step 3

1) Cut pork chop into 8 portions of 4 oz each.

Step 4

2) Line a cutting board with plastic wrap, place pork chops on plastic in a single layer. Cover pork chops with another layer of plastic. Using a meat mallet, pound pork chops to ¼ inch thickness.

Step 5

3) In three separate mixing bowls, add seasoned flour seasoned, eggs, and breadcrumbs.

Step 6

4) Place pork chop in flour first, then eggs, and then breadcrumbs.

Step 7

5) Refrigerate for about 20 minutes.

Step 8

MUSTARD POTATOES

Step 9

1) In a large mixing bowl add whole grain mustard, heavy cream, and Parmesan cheese.

Step 10

2) Place diced raw potatoes in a 350-degree oven and cook for about 20 minutes.

Step 11

3) Remove from oven and add to mustard and cream mixture. Season with salt and pepper.

Step 12

BRAISED RED CABBAGE

Step 13

1) In a large sauce pot over medium-high heat add grapeseed oil, cabbage, apples, red wine, red wine vinegar, sugar and ground all spice.

Step 14

2) Bring mixture to a boil.

Step 15

3) Drop to a simmer, cover, and allow to cook for about 30 minutes.

Step 16

4) Season with salt and pepper to taste.

Step 17

SCHNITZEL & PLATING

Step 18

1) In a large sauté pan over medium heat, add the grapeseed oil and allow it to get hot, then add breaded pork chops and allow cook for about 3 minutes on each side. Schnitzel should be light brown in color and pork should be cooked through.

Step 19

2) Top schnitzel with mustard potatoes and braised red cabbage.