Pork Weiner Schnitzel
Serves 6
3 pound pork loin roast
2 eggs, beaten
1 cup crushed corn flakes
3 tablespoon extra virgin olive oil
Cut fat off pork loin and cut into 3/4 inch think slices. Cover each slice with a gallon freezer bag and pound with a mallet until thin. Dip each slice in egg, then corn flakes. Fry in small batches in olive oil until lightly brown, about three minutes per side. Place cooked slices on cookie sheet. When all the pork is cooked, put cookie sheet in 350 degree oven for about 5 minutes to heat through.
Braised Red Cabbage:
Serves 4
1/2 head red cabbage
1 medium onion, chopped
1 tablespoon bacon fat
1/2 cup apple cider
1 tablespoon apple cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Slice cabbage crosswise in thin sheets and then halve each sheet. Melt bacon fat in a large skillet. Add cabbage and onion and sauté over medium heat until they begin to look translucent, about 5 – 7 minutes. Add apple cider, salt and pepper and simmer for 30 minutes. Add vinegar and stir well.
