Schnitzel, Wiener-Style

Name: Schnitzel, Wiener-Style
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 6
Cuisine: German, European
Ingredients: 85 grams double-smoked bacon, diced; 2 bay leaves; 296 milliliters canola oil; 296 milliliters clarified butter; 3 Tbsps cornstarch; 6 eggs, beaten; 118 milliliters all-purpose flour; 1 teaspoon ground allspice; 1 teaspoons ground cinnamon; 1 teaspoons ground cloves; 1 teaspoons ground white pepper; 6 servings Lemon wedges, for garnish; 1 medium onion, diced; 177 milliliters panko breadcrumbs, finely ground in food processor; 6 boneless pork loin cutlets, 1-inch thick; 1 medium head red cabbage, julienned; 118 milliliters cider vinegar or red wine vinegar; 6 servings Salt and freshly ground black pepper

Schnitzel, Wiener-Style might be just the main course you are searching for. One portion of this dish contains approximately 503g of protein, 142g of fat, and This recipe is typical of European cuisine. From preparation to the plate, this recipe takes roughly 3 hours and 45 minutes.

Instructions

Fill a high-sided saute pan with the butter and oil and heat to 350 degrees F.

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Butter

Cooking Oil

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Frying Pan

Pound out the pork cutlets between 2 pieces of plastic wrap until they are 1/4-inch thick.

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Pork Cutlets

Wrap

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Plastic Wrap

Sprinkle with salt and pepper. Set up a dredging station with the flour, eggs and panko in 3 separate bowls. Dredge the cutlets first in the flour, shaking off any excess, followed by the egg and panko.

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Salt And Pepper

All Purpose Flour

Panko

Egg

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Bowl

Carefully slip the cutlets into the oil and shallow fry until golden brown.

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Cooking Oil

Drain on paper towels and serve immediately with Braised Red Cabbage.

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Red Cabbage

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Paper Towels

Garnish with lemon wedges.

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Lemon Wedge

Combine the cabbage, vinegar, spices, onions and bay leaves in a glass bowl. Cover the surface with plastic wrap and weigh down with heavy cans. Marinate for 2 hours in the refrigerator, keeping any liquid that's released.

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Bay Leaves

Cabbage

Vinegar

Onion

Spices

Wrap

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Plastic Wrap

Bowl

In a Dutch oven, saute the bacon until it begins to crisp and the fat is rendered.

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Bacon

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Dutch Oven

Remove the bacon with a slotted spoon and reserve.

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Bacon

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Slotted Spoon

Add the red cabbage mixture plus 1 cup water and cook over medium heat until the cabbage is soft, 45 minutes to 1 hour, stirring regularly.

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Red Cabbage

Cabbage

Water

Whisk together the cornstarch and 2 tablespoons water in a small bowl until it looks like heavy cream.

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Heavy Cream

Corn Starch

Water

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Whisk

Bowl

Add to the cabbage mixture and boil until thickened, about 2 minutes. Return the bacon to the pan, season with salt and pepper and serve.

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Salt And Pepper

Cabbage

Bacon

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Frying Pan

Equipment

Ingredients

Servings:

85grams

double-smoked bacon, diced 2

bay leaves 296milliliters

canola oil 296milliliters

clarified butter 3Tbsps

cornstarch 6

eggs, beaten 118milliliters

all-purpose flour 1teaspoon

ground allspice 1teaspoons

ground cinnamon 1teaspoons

ground cloves 1teaspoons

ground white pepper 6servings

Lemon wedges, for garnish 1medium

onion, diced 177milliliters

panko breadcrumbs, finely ground in food processor 6

boneless pork loin cutlets, 1-inch thick 1medium head

red cabbage, julienned 118milliliters

cider vinegar or red wine vinegar 6servings

Salt and freshly ground black pepper

Recommended wine: Dornfelder, Riesling

Dornfelder and Riesling are my top picks for German. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. The Weingut Fritz Windisch Heimersheimer Rotenfels Dornfelder with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Weingut Fritz Windisch Heimersheimer Rotenfels Dornfelder

A very tasty, powerful wine of pronounced aroma and rich dark red color. It has a delicious flavor of cherries, red berries and plums with decent, smooth tannins. Its sweetness is pleasant and harmonic, which makes it enjoyable for lovers of not too dry wines.A delicious companion to desserts and cheese, but also to barbecued and smoked dishes. It is also a wine for enjoyment and a very tasty night cap