Jeff serves up a traditional pork schnitzel with a side of creamy, warm potato salad and marinaded red cabbage!
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Pork Schnitzel with Lingonberry Sauce, German Potato Salad and Braised Cabbage
DISH THANKS TO JEFF MAURO
Level: Easy
Total: 2 hr (includes marinading time).
Active: 45 min.
Yield: 4 portions.

Active ingredients.

Pork Schnitzel with Lingonberry Sauce:.
2 cups plus 1 tablespoon grease.
2 big eggs.
1/2 cup all-purpose flour.
4 cups fine breadcrumbs, such as Progresso plain.
1 pork tenderloin, cut on the predisposition into 4 equivalent pieces, pounded thin between 2 sheets of plastic wrap.
Kosher salt and freshly ground black pepper.
1 cup frozen lingonberries.
1/4 cup sugar, plus more if required.

German Potato Salad:.

2 pounds medium red potatoes, cut into quarters.
3 tablespoons kosher salt.
1 pound bacon, cut into 1-inch pieces or lardons.
1 medium red onion, cut into 1/4-inch dice.
Sea salt.
1/4 cup white wine vinegar.
2 tablespoons grainy mustard.
Newly ground black pepper.
2 tablespoons minced chives.

Pickled Red Cabbage:.

2 cups white vinegar.
2 tablespoons sugar.
1 tablespoon kosher salt.
1 tablespoon pink peppercorns.
3 cloves garlic, lightly smashed.
1/2 red cabbage, thinly sliced.

Directions.

Special equipment: a deep-fry thermometer.

For the pork schnitzel with lingonberry sauce: Heat a Dutch oven or heavy-bottomed pot over medium heat with 2 cups of the vegetable oil to 375 degrees F.

Beat the eggs with the staying 1 tablespoon grease in a shallow bowl. Put the flour in a second shallow bowl and the breadcrumbs in a third. Season the pounded pork cutlets with kosher salt and black pepper. Dig up in the flour initially, then shake off the excess. Then coat in the egg, letting the excess drip off, then finally in the breadcrumbs, pushing to make certain everything sticks. Location onto a sheet pan lined with a wire rack and let it dry out for 5 minutes.

Fry in batches, gently shaking to make sure no sticking therefore the top of the cutlets get some love, up until golden brown, 1 to 2 minutes per side. Let drain on a sheet pan lined with a 2nd wire rack.

Meanwhile, add the lingonberries, sugar and 1/4 cup water to a little saucepan. Cook over medium-high heat till the sauce is thickened and lowered, about 5 minutes. Adjust the sweet taste with more sugar if necessary.

For the German potato salad: Add the potatoes to a pot and cover with 2 inches of water. Add the kosher salt. Bring to a boil, then minimize to a gentle simmer and cook up until the potatoes are knife-tender, 10 to 15 minutes.

On the other hand, in a big nonstick skillet over medium heat, add the bacon lardons and cook until crisp, 8 to 10 minutes. Get rid of the bacon with a slotted spoon and set aside, leaving the grease in the skillet. Add the onions and some sea salt and cook up until clear, about 5 minutes. Whisk in the vinegar and mustard up until well combined.

Drain pipes the potatoes into a big bowl and right away pour the warm mixture over the prepared potatoes; season with sea salt and pepper. Add the bacon and toss gently to combine. Leading with the chives and serve warm!

For the pickled red cabbage: In a little saucepan, bring the vinegar, sugar, kosher salt, pink peppercorns, garlic and 1 cup water to a simmer; simmer till the sugar and salt are dissolved. Add the cabbage to the warm pickling liquid and let sit for a minimum of 1 hour.

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Jeff's Pork Schnitzel and German Potato Salad|Worst Cooks in America|Food Network.