Pork Schnitzel with mashed potatoes and red cabbage

Jul 17, 2017

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Thanks to Rilka Warbanoff and Foodland.

Serves 8

Ingredients

Red cabbage

1 kg 
red cabbage

olive oil

1 
onion, peeled and diced


 apples, peeled and finely diced

2 tbsp
 apple cider vinegar


fresh bay leaf

80 ml red wine

Mashed potatoes

1 kg
 potatoes

120 g
 butter

parsley, chopped for garnish

Schnitzel

4
 pork loin steaks  trimmed

2 tbsp
 gluten free plain flour

2
eggs

100 g 
gluten free breadcrumbs

100 ml 
oil, for frying

40 g
butter, for frying

salt and pepper

1
lemon, cut in 4 wedges

Method

Slice the red cabbage finely. Heat oil in a heavy based pan over medium heat. Add onions, apples. Cook until onions are soft and golden, Add sliced cabbage and vinegar. Cook cabbage slowly for 10 minutes. Add 250 ml water, bay leaf and, season to taste. Cover and cook slowly until soft. Add red wine and mix well.

Boil the potatoes until tender and using a potato ricer mash the potatoes add the butter to the mash season stir and keep warm until you have cooked the meat.

Meanwhile cut pork steaks in half horizontally. Pound each steak to thin

Whisk eggs in a bowl, place flour in a second bowl, season to taste, and place breadcrumbs into a third bowl. Dust  the pork with flour, dip in egg and coat in breadcrumbs.  Heat half the oil and butter in a very large frying pan over medium-high heat. Fry half the coated pork for a few minutes on each side or until golden. Drain on paper towel. Repeat with remaining ingredients. Serve schnitzel with mashed potatoes, red cabbage and lemon wedges.

SEE ALSO

MAKE YOUR OWN RANCH FRIED CHICKEN… EASY!

CHICKEN AND VEGGIE TERIYAKI STIR-FRY

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