- Rachael Ray - https://www.rachaelray.com -

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:

For the applesauce with thyme:

For the veal schnitzel:

For the pork schnitzel:

For the potato pancakes:

Preparation

For the red cabbage: Heat the canola oil in a large pot [1] 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 [1] 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 [1] 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 [1] 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 [1]. 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 [1].


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 [2].

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 [3].