Saturday, November 5, 2011

Pork Schnitzel and Braised Red Cabbage

When I was a kid I had a long list of things I wouldn't eat:

1. fish (exception: sardines. I dunno.)
2. liver (Dad's favorite. I choked it down covered in ketchup)
3. rabbit (traumatizing incident with Dad)
4. spaghetti sauce (but I could pack away a mountain of dry noodles covered in processed Parmesan cheese!)
5. any light-colored soda (Sprite - blech. Mt. Dew - no way!)
6. lima beans (can you say wallpaper paste wrapped in a thin shell?)

I'm sure there were more. But those were the biggies. Thankfully, I came to my senses and now love salmon, as well as a good veggie spaghetti sauce. Still haven't developed a taste for liver, rabbit, Sprite or the beans; but that's okay.

Part of the reason we started cooking (and eventually blogging) with girls was to encourage our pickiest eaters to expand their horizons. And to that end, Jason recently made Pork Schnitzel with Braised Red Cabbage. It's from the Publix Apron's Simple Meals series. If you're not lucky enough to have a Publix, you should still check out their recipes. We've had really good luck with quite a few. They're easy, use common recipes, and are usually quite tasty. This one's no exception.

one thin pork chop per person
1 Granny Smith apple
1/2 cup diced onions
1 (16 oz) jars sweet & sour red cabbage
1/2 cup plain bread crumbs (we used Panko, since we had it on hand)
2 eggs
1 tbsp unsalted butter
4 tbsp canola oil
 1/4 cup flour
1/2 tsp ground cinnamon (hmmmm, that's unexpected!)
1 tsp kosher salt

Directions for Schnitzel: 
1. Place flour in shallow bowl; bread crumbs in 2nd bowl.
2. Beat eggs gently in 3rd bowl.
3. Preheat large saute pan (yay cast iron skillet!) on medium-high. Season pork with salt & pepper. Dip pork in flour, coating both sides, then into eggs (let excess drip off), then bread crumbs.
4. Put 2 tbsp oil in the pan, add pork and cook 4-5 minutes on each side or until pork is 160-degrees F.

Directions for Braised Red Cabbage: 
1. Coarsely chop apple.
2. Combine apple, cabbage (drained), onions, butter and cinnamon in microwave safe bowl and heat on high 3-5 minutes.

How easy is that?!?! 
Publix serves its over German Potato Salad, but we opted for sliced, boiled potatoes. So yummy and a hit all the way around (even the picky eater!)


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