recipe

Pork and Veal Schnitzels with Red Cabbage, Applesauce & Potato Pancakes

by Rachael Ray Show Staff 9:00 AM, October 7, 2014

Aired October 7, 2014

Serves 6
Ingredients

For the Red Cabbage:
3 tablespoons canola oil
1 red cabbage, quartered, cored and thinly sliced
1 red onion, halved and thinly sliced
3 large fresh bay leaves
Salt and pepper
1 teaspoon each mustard seed, caraway seed and coriander seed
6 juniper berries (optional)
1/3 cup cider vinegar, preferred brand Bragg’s
1/4 cup light brown sugar
2 Pink Lady or Honeycrisp apples, peeled and chopped

For the Applesauce with Thyme:
7 Pink Lady or Honeycrisp apples, peeled and coarsely chopped
2 cups cloudy apple cider
1 tablespoon lemon juice   
1/2 teaspoon salt
2 tablespoons fresh thyme, chopped

For the Veal Schnitzel:
1 pound thin veal cutlets (6 cutlets)
1 cup flour
Salt and pepper
1 teaspoon ground sage
2 large eggs
3 tablespoons cream or half-and-half
1 1/2 cups fine breadcrumbs
About 1/2 teaspoon freshly grated nutmeg   
Canola oil or a mixture of clarified butter and oil, for shallow frying
Lemon wedges, to serve

For the Pork Schnitzel:
1 pound thin pork cutlets (6 cutlets)
1 cup flour
Salt and pepper
1 teaspoon ground thyme or 1 tablespoon very finely chopped fresh thyme
2 large eggs
3 tablespoons cream or half-and-half
1 1/2 cups fine breadcrumbs
About 1/2 teaspoon freshly grated nutmeg   
Canola oil or a mixture of clarified butter and oil, for shallow frying
Lemon wedges, to serve

For the Potato Pancakes:
2 pounds Russet potatoes, peeled and thinly shredded or cut into matchsticks using a box grater using the julienne cutter
1 small onion, peeled and grated, 1/4 cup
1/4 cup whole milk or cream
2 eggs, beaten
Salt and pepper
Freshly grated nutmeg
Canola oil and butter, for frying
 

Preparation

For the Red Cabbage:
Heat canola oil in a large pot with a lid over medium-high heat. Add cabbage, onions and bay, season liberally with salt and pepper. Add seeds and juniper berries (if using) and cook to soften a bit, 10-15 minutes. Add the vinegar, sugar and apples; reduce heat to medium and cover. Cook 1 hour, stirring occasionally, until tender. Adjust seasonings and serve.

For the Applesauce with Thyme:
Place all ingredients in a medium saucepot and cook over medium to medium-high heat until apples form a sauce.  

For the Veal Schnitzel:
Note: For Holsteiner-style (my husband John’s favorite schnitzel), serve cutlets topped with parsley, 2 anchovy filets crossed over center of cutlet, a few briny capers and a butter-basted sunny-side up egg.
 
Season the veal cutlets with salt and pepper. Season the flour with sage in a shallow dish.  In another dish, beat eggs with cream and season with salt and pepper. In a third dish, season breadcrumbs with salt, pepper and nutmeg.
 
Heat a very large skillet with a thin layer of oil or oil and clarified butter over medium to medium-high heat for frying. Coat veal in flour, then egg, then breadcrumbs and fry until golden on each side, about 4 minutes total. Keep warm in a low oven on a wire rack-lined baking tray. 


For the Pork Schnitzel:
Season the pork with salt and pepper. Season the flour with thyme in a shallow dish. In another dish, beat eggs with cream and season with salt and pepper. In a third dish, season breadcrumbs with salt, pepper and nutmeg.
 
Heat a very large skillet with a thin layer of oil or oil and clarified butter over medium to medium-high heat for frying. Coat pork in flour, then egg, then breadcrumbs and fry until golden on each side, about 4-5 minutes total. Keep warm in a low oven on a wire rack-lined baking tray. 


For the Potato Pancakes:
Combine potatoes with grated onion, milk or cream, eggs and a liberal amount of salt, pepper and nutmeg. Heat about 1/2 cup oil in large, nonstick skillet. Add a tablespoon or so of butter and when foam stops, add the first batch of cakes (about 1/4 cup). Make sure to squeeze the excess water before you drop the potatoes in the pan.

Make 3-inch mounds about 3/4-inch to 1-inch high per batch. Cook to golden then turn and repeat, making 2 batches of 3 cakes each. 

Keep cakes warm in a low oven on wire rack-lined baking sheet.