This is the kind of food I grew up on, what I love, what conjures up good memories of childhood and family gatherings around the dinner table. I like the smell of sauerkraut, the winter odor of the big earthenware crocks in the basement where I can still see my grandmother lifting the lids to check on the progress of the smelly cabbage. Schnitzel was a staple of our diet, usually made from veal, but now I use very tender, grass fed pork that I get from my neighbor at the farmer’s market. It doesn’t need any tenderizing, but I usually give it a whack or two to even the thickness so it cooks evenly.
I serve schnitzel with red cabbage, boiled or pan roasted new potatoes and homemade applesauce. It is never served with sauce or gravy, only several slices of lemon.
To Make Schnitzel, lightly pound veal or pork cutlets until they are an even thickness. Flour the cutlets, shake off excess, dip into beaten egg, and then into Panko bread crumbs. Let the cutlets air dry for about half and hour. Then fry in a heavy skillet on medium high heat in 1/2 inch of good vegetable oil until crispy, about 3 minutes on each side. Serve with lemon slices.
- 1/2 cup butter
- 1 large onion, chopped
- 1 cup applesauce
- 3/4 cup red wine vinegar
- 1/4 cup sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 bay leaf
- 1 large head red cabbage, cored and slices
- 1 large apple, peeled and diced
In a large pot melt the butter. Saute the onion until translucent. Add the applesauce, vinegar, sugar, salt, pepper, and bay leaf. Bring to a simmer. Add the cabbage and apple and toss to combine. Bring to a simmer and cook till the cabbage is tender.