May 11: Chicken, Veal, or Pork Schnitzel with Red Caraway Cabbage

2 pounds boneless, skinless chicken breast halves, or thin-cut boneless pork loin chops, or thin-cut boneless veal chops or cutlets (do not buy small scallops - size matters here)
1/2 cup all-purpose flour
2 eggs beaten with a splash of milk or cream
2 cups plain bread crumbs
1 teaspoon freshly grated or ground nutmeg
Vegetable oil or light-in-color olive oil, for frying, plus 2 tablespoons

CABBAGE
1 red onion, thinly sliced
1 green apple, peeled and chopped
1/2 red cabbage, chopped (about 4 cups)
1 teaspoon caraway seeds
2 tablespoons red wine vinegar
2 tablespoons light or dark brown sugar
2 teaspoons Worcestershire sauce

1 lemon, cut into wedges

If using chicken, butterfly each chicken breast and place between wax paper. For pork, place chops several inches apart between wax paper. For veal, if you have large, thin-cut pieces from the butcher, use as is. If the veal is more than 1/4 inch thick, place it between wax paper. Pound the meat until very thin using a small heavy skillet or mallet.

Season the meat with salt and pepper and dust in flour. Beat the eggs and milk or cream in a large shallow dish. Combine the bread crumbs with the nutmeg and more salt and pepper and place on a large plate. Coat the meat in egg, then in crumbs. Heat a large nonstick skillet over medium to medium-high heat with just enough oil in it to thinly coat the bottom of the pan. When the oil gets wavy looking, add the meat in a single layer and cook until golden on each side, 3 minutes each. Transfer the meat to a plate and repeat, if necessary. Reserve the cooked schnitzel under a loose foil tent.

Meanwhile, heat a second, deep, large nonstick skillet over medium-high to high heat. Add about 2 tablespoons of the vegetable oil or light olive oil. Add the onions, apples, and cabbage. Season the mixture with salt, pepper, and the caraway seeds. Toss and sear the mixture for 5 minutes, then add the vinegar, brown sugar, and Worcestershire and toss to coat and combine the cabbage evenly. Reduce the heat a bit and keep the cabbage going until the meat is all cooked.

Serve the schnitzels with the lemon wedges and a pile of seared red cabbage with caraway alongside.

4 SERVINGS


I got a day behind with the recipes and since this one is basically repeated in the book, it's the one that got skipped. I will make this recipe with a few additions for Friday night. I made this with chicken last time and it turned out pretty dry. Veal is impossible to get around here, so I'm using pork for Friday night.