Schnitzel Biscuits

Name: Schnitzel Biscuits
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 4
Cuisine: German, European
Ingredients: 177 milliliters apple cider; 1 Tbsp apple cider vinegar; 0 teaspoons freshly ground black pepper; 4 servings Crushed black pepper; 1 stick good butter, plus 3 tablespoons melted; 2 Tbsps butter; 473 milliliters cold buttermilk; 1 teaspoon caraway seeds; 2 eggs, beaten; 237 milliliters all-purpose flour; 1 Tbsp freshly squeezed lemon juice; 1 teaspoons fresh lemon zest; 237 milliliters good-quality mayo; 473 milliliters panko breadcrumbs, lightly seasoned with salt and pepper; 567 grams pork tenderloin, silver skinless; 1 Tbsp raspberry preserves; 1 head red cabbage, thinly sliced; 4 servings Salt and freshly ground black pepper; 946 milliliters self-rising flour, plus more for dusting; 1 Tbsp sugar; 3 Tbsps table salt; 1 Tbsp vegetable oil; 3 Tbsps vegetable oil

You can never have too many European recipes, so give Schnitzel Biscuits a try. This recipe makes 4 servings with 1828 calories, 62g of protein, and 100g of fat each. This recipe covers 57% of your daily requirements of vitamins and minerals. If you have apple cider, cabbage, lemon zest, and a few other ingredients on hand, you can make it. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. It works well as a pretty expensive main course. From preparation to the plate, this recipe takes about 2 hours and 50 minutes. 7 people found this recipe to be flavorful and satisfying.

Instructions

Watch how to make this recipe.

Mix the salt and sugar in 6 cups cold water until dissolved.

Ingredients you will need

Sugar

Water

Salt

Pour the brining liquid into a one gallon zipper-topped bag and place the pork in the brining liquid.

Ingredients you will need

Pork

Place the bag in a large bowl to prevent leakage, and keep in the fridge for 1 hour.

Equipment you will use

Bowl

For the pork: After 1 hour, remove the pork and dry off with paper towels.

Ingredients you will need

Pork

Equipment you will use

Paper Towels

Cut into 1-inch medallions, making about 8 medallions. Gently pound each medallion with a meat mallet until the pork is about 1/4-inch thick.

Ingredients you will need

Meat

Pork

Equipment you will use

Meat Tenderizer

Sprinkle with pepper and set aside.

Ingredients you will need

Pepper

Set a wire rack inside a baking sheet. Set up a standard breading procedure in three shallow pie tins.

Equipment you will use

Baking Sheet

Wire Rack

Put the flour in one, the beaten egg in another and the panko in the last one. Dredge each medallion in the flour, shake off any excess, then in the egg, let the excess drip and then coat fully in the breadcrumbs. Set aside the wire rack.

Ingredients you will need

Breadcrumbs

All Purpose Flour

Panko

Shake

Egg

Equipment you will use

Wire Rack

Preheat the oven to 175 degrees F.

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Oven

Heat up the oil in a heavy-bottomed skillet to medium heat.

Ingredients you will need

Cooking Oil

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Frying Pan

Place half of the medallions in the oil and fry on each side until golden brown, 3 to 4 minutes a side. Set the cooked medallions aside on another wire rack and place in the oven to stay warm. Repeat with the remaining medallions.

Ingredients you will need

Cooking Oil

Equipment you will use

Wire Rack

Oven

For the sandwich build: Carefully split the Grapevine KY Buttermilk Biscuits and lay a medallion or 2 on the bottom portion. Slather the biscuit tops with Raspberry Mayo and then top with some Cider-Braised Red Cabbage.

Ingredients you will need

Biscuits

Red Cabbage

Raspberries

Cider

Mayonnaise

Serve any remaining cabbage on the side.

Ingredients you will need

Cabbage

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Place heavy cast-iron skillet into oven to preheat. Chill a large mixing bowl, pastry cutter, flour and 1 stick butter in the freezer 15 minutes before assembling the biscuits.

Ingredients you will need

Biscuits

Butter

All Purpose Flour

Equipment you will use

Pastry Cutter

Mixing Bowl

Frying Pan

Oven

Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a biscuit cutter or business end of a dry-measuring cup, cut out 8 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)

Ingredients you will need

Buttermilk