Panko-crumbed pork schnitzel with red cabbage
Photo by Tamara West
Satisfaction is guaranteed with this Monday night pork.
|½||Red cabbage, small, finely sliced and washed|
|1 Tbsp||Soft brown sugar|
|1||Granny Smith apple, peeled and sliced|
|2 Tbsp||Apple cider vinegar|
|1 tsp||Caraway seed, optional|
- Heat the oven to 170C.
- Place water, red cabbage, sugar and a good pinch of salt in a casserole dish. Add the apple and cover with a piece of baking paper, pushing down to cover the apple. Cover with the lid and place in the oven for 45 minutes.
- Remove from the oven and add the vinegar, butter and caraway seeds, if using. Toss to combine then replace paper and lid and cook for a further 15 minutes until the red cabbage is completely tender.
- Use kitchen scissors to make a few small cuts around the edge of each piece of schnitzel (this will keep them flat during pan-frying). If some pieces of schnitzel are a little too thick you can place between 2 sheets of baking paper then quickly pound them with a meat mallet, rolling pin or the base of a heavy saucepan to flatten them a little more.
- Place the flour, the egg mixture and the panko breadcrumbs in separate shallow bowls.
- Dredge a piece of schnitzel in the flour, shaking off the excess. Dip in the egg mixture making sure it is well coated then allow any excess to drip off.
- Place into the breadcrumbs and pat down on each side until well coated. Place on a large plate or baking tray and coat remaining pieces of schnitzel.
- Heat a large frying pan over a medium heat then add enough oil to well cover the base. Once the oil is hot, add the schnitzel pieces and pan-fry for 2 minutes on each side. Fry in 2 batches if necessary so not to overcrowd the frying pan. Drain on kitchen paper and season with salt and freshly ground black pepper.
- Serve with the red cabbage, mashed potato and a simple sauce of melted butter to which you have added plenty of chopped fresh parsley.
*Perfect Pork: For this recipe I used a pack of Perfect Pork schnitzel, which is grain-fed Canterbury pork. There are 7 pieces of pork schnitzel per pack, but you could easily eat 2 pieces so you may need to buy another pack to serve 4. Freeze any remaining schnitzel for another time or cut into thin strips for a stir-fry on Tuesday night.