Schnitzel - from Chef Eli
The middle of winter can mean days that make the thought of grilling unimaginable, except for the most dedicated of cooks. I have long been a fan of pan fried meats like chicken fried steak or fried pork tenderloin on a cold day. However, the process of hammering them out in the kitchen is almost always a messy and painstaking ordeal.
Luckily, at the Meat Market, we have a tenderizer that a pork chop or piece of eye of round can be run through quickly and yield a far more even piece of meat than I have ever managed with a mallet. This weekend I ran a couple of Allegiance pork chops through the tenderizer, and put together a quick take on an Austrian classic, schnitzel.
The meal was quick to make, and perfect comfort food for a cold winter evening. I recommend serving this dish with mashed potatoes and using a fairly good beer for the cabbage and sauce. I would stay away from an IPA or anything overly hoppy as it may yield a fairly bitter sauce. However, almost anything else you have on hand should suffice, and white wine could also be substituted just as easily.
Pork Schnitzel with Braised Cabbage
Prep time: 10 minutes
Cook time: 30 minutes
- Two boneless Allegiance pork chops, tenderized
- ¼ lb Wendland Farms Red Wattle or Yoder Meats bacon
- 1 small head cabbage, green or red
- 1 small yellow onion
- 1 beer
- 1 ½ teaspoons whole grain mustard
- 2 cups chicken stock
- 3 tablespoons vegetable oil
- 2 large eggs
- 2 cups all purpose flour
- Salt and pepper to taste
Cut the bacon into half inch wide pieces. Split cabbage into quarters lengthwise. Cut out stem and discard. Julienne cabbage into quarter inch wide strips. Cut the onion into a small dice. In a medium sized pot or dutch oven render the bacon on medium heat. Stir frequently and cook until bacon is cooked almost through and most fat is released, about five to seven minutes. Add the onion to the pan, cooking until fragrant and soft, about four minutes. Add the cabbage to the pot and stir in onions and bacon. Cook for several minutes until some of the cabbage has begun to brown. Add three quarters of the beer and 1 cup of chicken stock. Stir, reduce heat to low and cover. Cook for twenty minutes stirring occasionally.
While the cabbage is cooking crack the eggs into a medium size mixing bowl and whisk together. In another bowl or on a large plate combine the flour with salt and pepper. Heat a large skillet on medium heat and add the vegetable oil. Dredge the pork chops in the seasoned flour, dip in egg and dredge again in flour, making sure the pork is thoroughly coated. Fry until golden brown, about four minutes a side. Once pork is thoroughly cooked and crispy remove from pan and set aside. Immediately add two tablespoons of the seasoned flour to the remaining oil in the pan, whisking vigorously. Allow the roux to cook slightly for thirty seconds to a minute. Add the remainder of the beer and chicken stock to the pan, again whisking vigorously until sauce is fully incorporated. Add the whole grain mustard and stir until combined.
Serve the schnitzel over mashed potatoes with the braised cabbage. Pour the mustard sauce over them and serve immediately. If you like, serve a vinegar of your choice on the side to give optional acidity to the cabbage.