Pork Schnitzel with Red Cabbage, Apples, and Potatoes

Cooking Instructions

METHOD:

In a bowl, beat together the eggs, 1 Tablespoon mustard and cream. Season the pork with salt and pepper, then dredge in flour, dip in the egg wash, and coat with the bread crumbs. Heat oil in a skillet. Pan-fry the pork until golden brown, approximately 6 minutes. Blot on paper towels and reserve.

Poach the red potatoes in salted water. When cooked, drain well and fold in 1 Tablespoon butter. Add the parsley, season with salt and pepper, and reserve.

Warm the prepared red cabbage. Heat 1 Tablespoon butter, and add the sugar and apples. Cook until the apples are well caramelized, then add to the cabbage.

Using the pan that the apples were cooked in, add the apple cider and reduce by three-quarters. Add broth and reduce the liquid by half. Swirl in the remaining 1 Tablespoon butter and remaining 1 Tablespoon mustard. Season with salt and pepper.

To serve, place the cabbage, apples, and potatoes in the center of each plate, top with the pork, and drizzle with the sauce.

Round Out the Meal:

With a cucumber salad.

Kid Friendly:

Serve with egg noodles.