RECIPE

Pork and Veal Schnitzels with Red Cabbage, Apple Sauce and Potato Pancakes

Get ready for Oktoberfest with this hearty recipe. Make it all, or make a few of the parts to serve separately!

Ingredients

For the red cabbage:

  • 3 tablespoons canola oil
  • 1 red cabbage, quartered, cored and thinly sliced
  • 1 red onion, halved and thinly sliced
  • 3 large fresh bay leaves
  • Salt and pepper
  • 1 teaspoon each mustard seed, caraway seed and coriander seed
  • 6 juniper berries (optional)
  • 1/3 cup cider vinegar, such as Bragg’s brand
  • 1/4 cup light brown sugar
  • 2 Pink Lady or Honeycrisp apples, peeled and chopped
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For the applesauce with thyme:

  • 7 Pink Lady or Honeycrisp apples, peeled and coarsely chopped
  • 2 cups cloudy apple cider
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 2 tablespoons fresh thyme, chopped
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For the veal schnitzel:

  • 1 pound thin veal cutlets (6 cutlets)
  • 1 cup flour
  • Salt and pepper
  • 1 teaspoon ground sage
  • 2 large eggs
  • 3 tablespoons cream or half-and-half
  • 1 1/2 cups fine breadcrumbs
  • About 1/2 teaspoon freshly grated nutmeg
  • Canola oil or a mixture of clarified butter and oil, for shallow frying
  • Lemon wedges, to serve
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For the pork schnitzel:

  • 1 pound thin pork cutlets (6 cutlets)
  • 1 cup flour
  • Salt and pepper
  • 1 teaspoon ground thyme or 1 tablespoon fresh thyme, very finely chopped
  • 2 large eggs
  • 3 tablespoons cream or half-and-half
  • 1 1/2 cups fine breadcrumbs
  • About 1/2 teaspoon freshly grated nutmeg
  • Canola oil or a mixture of clarified butter and oil, for shallow frying
  • Lemon wedges, to serve
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For the potato pancakes:

  • 2 pounds Russet potatoes, peeled and thinly shredded or cut into matchsticks using a box grater using the julienne cutter
  • 1 small onion (1/4 cup), peeled and grated
  • 1/4 cup whole milk or cream
  • 2 eggs, beaten
  • Salt and pepper
  • Freshly grated nutmeg
  • Canola oil and butter, for frying
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Preparation

For the red cabbage: Heat the canola oil in a large pot with a lid over medium-high heat. Add the cabbage, onions and bay; season liberally with salt and pepper. Add the seeds and juniper berries (if using) and cook to soften a bit, 10-15 minutes. Add the vinegar, sugar and apples; reduce the heat to medium and cover. Cook for 1 hour, stirring occasionally, until tender. Adjust the seasonings and serve.


For the applesauce with thyme: Place all the ingredients in a medium size saucepot and cook over medium to medium-high heat until apples form a sauce.


For the veal schnitzel: Note: For Holsteiner-style (my husband John’s favorite schnitzel), serve the cutlets topped with parsley, two anchovy fillets crossed over the center of the cutlet, a few briny capers and a butter-basted sunny-side up egg.


Season the veal cutlets with salt and pepper. Season the flour with sage in a shallow dish. In another dish, beat the eggs with cream and season with salt and pepper. In a third dish, season the breadcrumbs with salt, pepper and nutmeg.


Heat a very large skillet with a thin layer of oil or oil and clarified butter over medium to medium-high heat for frying. Coat the veal in flour, then egg, then breadcrumbs and fry until golden on each side, about 4 minutes total. Keep warm in a low oven on a wire rack-lined baking tray.


For the pork schnitzel: Season the pork with salt and pepper. Season the flour with thyme in a shallow dish. In another dish, beat eggs with cream and season with salt and pepper. In a third dish, season the breadcrumbs with salt, pepper and nutmeg.


Heat a very large skillet with a thin layer of oil or oil and clarified butter over medium to medium-high heat for frying. Coat the pork in flour, then egg, then breadcrumbs and fry until golden on each side, about 4-5 minutes total. Keep warm in a low oven on a wire rack-lined baking tray.


For the potato pancakes: Combine the potatoes with the grated onion, milk or cream, eggs and a liberal amount of salt, pepper and nutmeg. Heat about 1/2 cup oil in large, nonstick skillet. Add a tablespoon or so of butter and when the foam stops, add the first batch of cakes (about 1/4 cup). Make sure to squeeze the excess water before you drop the potatoes in the pan.


Make 3-inch mounds about 3/4-inch to 1-inch high per batch. Cook to golden then turn and repeat, making two batches of three cakes each.


Keep the cakes warm in a low oven on wire rack-lined baking sheet.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.

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