Pork Schnitzel With Noodles And Browned Cabbage Recipes

Steps:

• For the bacon slaw: Put the bacon in a small skillet and cook over medium-low heat until browned and crisp, 8 to 10 minutes. Once the bacon has cooked, carefully pour off and discard all but about 1 tablespoon of the fat, then add the caraway seeds and cook, stirring, 30 seconds. Let cool, then transfer the bacon, caraway seeds and bacon fat to a bowl and add the cabbage and sauerkraut. Toss and season with salt and pepper.
• Meanwhile, for the schnitzel: Place a pork chop between two pieces of plastic (preferably from a resealable plastic bag). Use a meat mallet to pound the pork to an even thickness of about 1/4 inch to 1/2 inch. Repeat with the other pork chop.
• Put the flour in a wide, shallow bowl and whisk in the marjoram, paprika, nutmeg, caraway, 1 teaspoon salt and a few grinds of pepper.
• Whisk the egg with 1 tablespoon water in another shallow bowl. Put the panko in third shallow bowl.
• Dredge one piece of pork in the seasoned flour, then shake off the excess. Dip it in the egg to coat and let the excess drip back into the bowl. Place it in the panko and turn it to coat, lightly pressing so that the crumbs adhere. Place it on a plate and repeat with the other piece of pork.
• Add about 1/8 inch of oil to a large skillet and heat it over medium-high heat until it shimmers. Add the pork and cook, turning once, until the chops are golden brown on both sides and just cooked through, 2 to 2 1/2 minutes per side. Transfer the schnitzel to a wire cooling rack set over a paper towel-lined baking sheet to drain briefly. Sprinkle with a little salt and pepper.
• Serve the schnitzel with the bacon slaw on the side.

Steps:

• NOODLES:.
• Cook noodles according to package directions, omitting salt and fat.
• Drain.
• Combine noodles and sour cream in a large bowl, tossing well to coat.
• Just before serving add chopped fresh parsley leaves.
• CABBAGE:.
• Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
• Add cabbage, onion, sugar, 1/2 teaspoon salt, and 1/8 teaspoon pepper to pan & smidgen of crushed red pepper flakes(if using); cook 6 minutes or until cabbage is wilted, stirring occasionally.
• Add caraway seeds, if using (they are strong so use sparingly).
• Add broth; cook 6 minutes or until cabbage is lightly browned.
• Stir cabbage mixture into noodle mixture.
• Wipe pan clean with a paper towel.
• PORK:.
• Cut pork crosswise into 12 (1-inch-thick) pieces.
• Place each piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
• Sprinkle pork evenly with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper, and crushed red pepper flakes if using.
• Place flour in a shallow dish.
• Place egg whites in a shallow dish.
• Place breadcrumbs in a shallow dish.
• Dredge 1 pork cutlet in flour.
• Dip in egg whites; dredge in breadcrumbs.
• Repeat with remaining pork, flour, egg whites, and breadcrumbs.
• Heat 1 teaspoon oil in large nonstick skillet coated with cooking spray over medium heat; add 4 pieces pork to pan.
• Cook 3 minutes on each side or until pork is lightly browned and done.
• Remove pork from pan.
• Repeat procedure twice with remaining 2 teaspoons oil and pork.
• Serve with cabbage/noodle mixture, & lemon wedges.