Pork Schnitzel & Cherry Braised Cabbage

Chef: Kirk & Robin Lang

Ingredients:

  • Cabbage:
  • 1 garlic crushed clove
  • 3 tablespoons unsalted butter
  • 2 lbs shredded cabbage
  • 1 apple chopped Gala or Fuji apple
  • 4 cups of pitted tart cherries
  • 2-3 cups of Left Hand Oktoberfest beer
  • ½ teaspoon caraway seeds
  • 1 to 2 teaspoons of lemon juice
  • freshly squeezed
  • Fresh ground salt and pepper.
  • Pork Schnitzel:
  • 1 ½ lbs pork scallops dived by 4 and pounded thin (1/8” thick),
  • ½ cup flour
  • 3 lightly beaten large eggs
  • 8 oz box of Panko bread crumbs
  • Salt and freshly ground black pepper
  • 3 tablespoons sunflower
  • canola or vegetable oil
  • 3 tablespoons butter
  • Cherry Sauce:
  • 2 cups pitted tart cherries
  • 1-2 tablespoons of lemon juice, fresh squeezed, to taste
  • 1-2 tablespoons of sugar to taste

Instructions:

Oktoberfest Cherry Braised Cabbage Heat butter in a 12-inch heavy skillet or enamel cookware over medium heat. Stir in garlic and cook for 1 minute. Add cabbage, apple, cherries, Oktoberfest beer, caraway seeds, 1 teaspoon salt and ½ teaspoon black pepper and cook, covered. Cook 15-18 minutes, stirring occasionally, until cabbage is tender (or until the cabbage is done to your liking and the cherries and cabbage have excluded their juices). Add lemon juice and cook, uncovered, stirring occasionally, until liquid has evaporated. Can be 2 to 3 minutes longer. If needed drain cabbage in a colander. Cabbage can be made ahead and stored in the refrigerator. Some prefer the cabbage at room temperature or re-heat. Pork Schnitzel Place the flour, eggs and panko bread crumbs into separate shallow dishes. Season the pork with salt and pepper ( and you can also season the flour). Dredge the pork in flour, shake off excess, dip in egg and let extra drain off, and finally in the panko bread crumbs and press to stick. Heat the oil in a large skillet, add butter and heat until foam subsides. Add the pork to the pan so that they are not crowded (you will have to do multiple batches). Brown each side for a little over a minute, with a total cooking time of 2-3 minutes. Watch closely and try not to turn until the first side is sufficiently browned. When a batches are cooked, transfer to a plate lined with paper towels and place in a 250 degree oven. Cherry Sauce Cook cherries in a heavy saucepan over medium heat, stirring and pressing the juice out of the cherries. Watch the cherries closely and when they have released their juice, strain the contents of the saucepan through a fine sieve or strainer into a bowl, pressing the cherries to get the remaining juice. Be careful not to overcook or the sugar in the cherries will burn. Transfer the juice back to the cleaned saucepan and reheat. Add a tablespoon of lemon juice and tablespoon of sugar, stir, taste and add additional lemon juice and sugar until you get the taste you want. Traditional schnitzel is eaten with a lemon wedge so some prefer a tart sauce while others may prefer it a little sweeter. Plating Once all of the Schnitzel is cooked, place a nest of braised cabbage on the plate, top with Schnitzel and drizzle cherry sauce over the top. You may also drizzle the cherry sauce on the plate prior to plating the cabbage and Schnitzel, which will help ensure you don’t lose the great vibrant red color of the cherry sauce