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Pork Schnitzel with Red Cabbage Slaw

Source of Recipe

From "The Best Simple Recipes" by America's Test Kitchen


Recipe Introduction

"A perfect, crispy coating is the hallmark of great schnitzel, so we turn to crunchy panko bread crumbs for this recipe. A tart, vinegar-based apple-cabbage slaw adds a bright counterpoint to the crispy fried pork. We call for shredding half a head of red cabbage for this recipe, but preshredded bagged cabbage (usually available as a combination of red and green) from the supermarket will also work."

List of Ingredients

â—¦ 3 tablespoons cider vinegar
â—¦ 2 tablespoons honey
â—¦ 1 cup plus 2 tablespoons vegetable oil
â—¦ ½ head red cabbage, cored and shredded
â—¦ 1 Granny Smith apple, cored and cut into ¼-inch-thick matchsticks
â—¦ Salt and pepper
â—¦ 8 thin-cut boneless pork cutlets (about 1 ½ pounds)
â—¦ ½ cup all-purpose flour
â—¦ 2 large eggs
â—¦ 2 cups panko bread crumbs


Recipe

Adjust oven rack to middle position and heat oven to 200 degrees. Whisk vinegar, honey, and 2 tablespoons oil in large bowl. Add cabbage and apple and toss to combine. Season with salt and pepper.

Pat cutlets dry with paper towels and season with salt and pepper. Place flour in shallow dish. Beat eggs in second shallow dish. Place panko in third shallow dish. One at a time, dredge cutlets in flour, dip in egg, and coat with panko, pressing to adhere.

Heat additional ½ cup oil in large nonstick skillet over medium heat until shimmering. Fry half of cutlets until golden brown and crisp, about 2 minutes per side. Drain on paper towel-lined plate and transfer to oven. Wipe out skillet and repeat with remaining oil and cutlets. Serve with slaw.

Serves 4