Schnitzel with Schnapple-Sauce and Parsnip-Potato Pancakes

by Rachael Ray Show Staff 9:00 AM, December 8, 2016

Aired December 8, 2016

Serves 4-6

For the Schnapple Sauce:
5 to 6 Honeycrisp apples, peeled and diced
1 tablespoon thyme leaves from a few sprigs, stemmed
Juice of 1 lemon
1 cup cloudy apple cider
1/4 cup light brown sugar
A pinch salt
Freshly grated nutmeg, to taste
1 shot apple brandy or apple Schnapps
For the Pork Schnitzel:
6 thin-cut, 6-ounce pieces pork loin chop, pounded very thin
Salt and pepper
1 cup all-purpose flour
1 teaspoon ground sage
4 eggs
1 tablespoon Dijon mustard
A splash of milk
2 1/2 cups breadcrumbs
About 1/4 teaspoon grated nutmeg
About 1/2 cup safflower or vegetable oil for frying (enough to come 1/8-inch up the sides of a large skillet)
Lemon wedges, to serve
For the Parsnip-Potato Pancakes:
1 pound Russet potatoes, peeled and shredded
1 pound parsnips, peeled and shredded
1 bunch scallions, whites and greens, chopped      
Salt and pepper
2 eggs, beaten
3 tablespoons flour
1 teaspoon baking powder
Safflower oil or vegetable oil for frying
1 cup sour cream
1 tablespoon prepared horseradish
1/4 cup chopped dill and chives, combined

For the Fennel and Cucumber Slaw:
4 tablespoons cider vinegar or white vinegar
1 tablespoon light brown sugar
About 1/2 teaspoon salt
1 bulb fennel, very thinly sliced by hand or on a mandoline
1 seedless cucumber, thinly sliced
1/2 small red onion or 2 shallots, very thinly sliced by hand or on a mandoline
1/4 cup dill tops, coarsely chopped


For the Schnapple Sauce, place ingredients in medium saucepot and bring to boil, reduce heat to medium and cook until a chunky sauce forms. Keep warm; reserve.
Season pork cutlets with salt and freshly ground pepper. Set up a dredging station: In three separate, shallow dishes, place flour seasoned with salt, pepper and ground sage; eggs beaten with a fat pinch of salt, Dijon mustard and milk; and breadcrumbs seasoned with nutmeg. Dredge cutlets first in flour, then egg and then coat in breadcrumbs.
Heat 1/8 inch of oil in very large frying pan over medium to medium-high heat. Fry schnitzel 2 at a time for 2-3 minutes on each side to deep golden; drain on a wire rack.
For the potatoes, wring shredded potatoes out in a clean dish towel. Add dry potatoes to a bowl and separate them with your fingertips. Combine with parsnips and scallions; season with salt and pepper. Add eggs, flour and baking powder and toss to combine.
Heat 1/4 inch oil in a large, wide skillet over medium-high heat. Carefully drop 3-inch mounds of potato cake mixture into the hot oil and gently pat them down to spread them out a bit. Cook to golden and drain on paper towels or a wire rack. Mix sour cream with horseradish and herbs.

For the Fennel and Cucumber Slaw, in a mixing bowl, combine ingredients and chill until ready to serve.

Serve schnitzel with lemon wedges, Parsnip-Potato pancakes with sour cream and horseradish sauce for dipping, and Fennel and Cucumber Slaw alongside.


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