Pork schnitzel with warm cabbage & potato salad

We never met a cutlet we didn’t like. But why should chicken have all the fun? A side of warm potatoes and buttery savoy cabbage puts the cherry on top!

By: Anna Decker / 11/04/2015

We pounded boneless pork chops and dredged them in a mixture of egg and mustard (for added tang) and a thin layer of panko for that irresistible crispy coating. A side of warm potatoes and buttery savoy cabbage make this a satisfying and cozy meal for any night of the week. Cook, relax and enjoy!

What you’ll need:

1 lb micro gold potatoes 2 Tbsp Dijon mustard ¾ cup panko 12 oz boneless pork loin chops ½ head Savoy cabbage 2 shallots 1 Tbsp white wine vinegar 1½ Tbsp butter fresh parsley coarse salt large egg freshly ground black pepper olive oil

Equipment:

medium pot large skillet 2 shallow baking dishes

Recipe steps:

1. Boil potatoes

Place potatoes in a medium saucepan and cover with 1-inch cold water. Add 1 tablespoon salt and bring to a boil over medium-high. Cook until tender when pierced with a knife, about 15 minutes; drain.

2. Set up breading station

Whisk Dijon and egg together in a shallow baking dish and season with ¼ teaspoon each salt and pepper. Place panko in a separate shallow baking dish and season with ¼ teaspoon each salt and pepper.

  1. Bread cutlets

Working one at a time, place a piece of pork between 2 layers of plastic wrap. Use a meat mallet or heavy skillet to pound pork to ¼–½-inch thickness. Dip each cutlet in mustard-egg mixture, then into panko, pressing so crumbs adhere. Set cutlets aside on a plate.

4. Cook cabbage

Cut core from cabbage and cut into 2-inch pieces. Trim shallot, peel, then cut into ½-inch wedges. Heat 1 tablespoon oil in a large skillet over medium-high. Add shallot and ¼ teaspoon salt. Cook, stirring, until softened, about 4 minutes. Add cabbage and ¾ cup water.

5. Finish cabbage and potatoes

Cover skillet and cook until cabbage wilts, about 10 minutes. Stir in potatoes, vinegar, and butter and toss until butter melts; season with salt and pepper and transfer to a bowl. Pick parsley leaves from stems and add leaves to bowl; toss to combine.

6. Cook cutlets

Wipe out skillet and heat ¼ cup olive oil over medium high. Cook cutlets until golden brown and just cooked through, about 4 minutes per side. Serve cutlets with warm cabbage and potato salad. Enjoy!

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