Schnitzel with Red Cabbage & Apples

By á-4427

Ingredients

• Cabbage & Onions:
• 1 white onion, diced
• 1 tbsp. butter
• 2 diced apples
• 1/2 cup apple cider
• 1/4 bottle beer
• 1 head purple cabbage, cored & shredded
• 3 tbsp. apple cider vinegar
• 1 tbsp. honey
• Schnitzel:
• 4 x 6oz pork cutlets
• 1 cup buttermilk
• 1 egg, beaten
• 1 cup fine bread crumbs
• 1 tbsp. flour
• salt & pepper
• 3 tbsp. sunflower oil
• Onion Gravy:
• 1 white onion, sliced
• 1/4 cup beef broth
• 1/4 cup pale ale or Octoberfest beer
• 1/2 tbsp. cold butter
• salt & pepper
• Steamed carrots
• Boiled, skin on, potatoes
• Sprig of thyme

Preparation

Step 1

Red Cabbage & apples:
1. Melt butter in a large heavy bottom pot over med-high heat. Add onion & fry until translucent, add apples, apple cider, beer, & cabbage.
2. Reduce heat & simmer 1 hour
3. Add vinegar & honey to pot just before serving. Season with S & P to taste. Makes 8 cups

Schnitzel:
1. Combine buttermilk & egg in a shallow bowl & mix to combine.
2. Combine bread crumbs & flour in separate bowl, mixing to combine.
3. Dredge each cutlet in liq. mix then coat with crumb mix; set aside.
4. heat oil in skillet over med-high heat, add cutlets & fry on both sides until browned.
5. Place schnitzel in warm oven (275) until onion gravy reduced

Onion Gravy;
1. In same skillet, fry onion until carmelized
2. Add beef broth, beer & season with S & P
3. Reduce heat to low & simmer until sauce has reduced
4. Add butter, stirring to incorporate, just before serving

To Assemble;
Place schnitzel on each plate & drizzle with the gravy. Add a few heaping spoonfuls of the cabbage/apple mix, side of carrots & potatoes