Pork Schnitzel with Sauteed Cabbage and Brussels Sprouts
This is ridiculously easy to make.
24 ounces boneless pork chops (thin-sliced if possible)
1 egg white
1/2 cup panko bread crumbs
Seasoning of your choice (I used 1/2 teaspoon of Penzy’s Krakow Nights, one of the rare salted seasoning blends that I use.)
- Separate egg, placing white in a bowl large enough to hold a pork chop.
- Mix seasoning with panko in a shallow dish.
- Dip pork chops in egg white. Dredge through seasoned crumbs.
- Preheat a non-stick skillet over medium-high. Place chops in skillet, turning when then begin to turn golden brown (4-5 minutes).
- Serve on the sauteed cabbage and Brussels sprouts. (I topped mine with a teaspoon of sweet and coarse German mustard.)
Sat fat: 5.3g
Sauteed Cabbage and Brussels Sprouts
1 tablespoon bacon grease (the fat from 3-4 slices) Other oil can be substituted if you prefer.
1 cup onion, diced
3 cups shredded cabbage (I used red. You can use green if preferred.)
3 cups shredded Brussels sprouts
3 tablespoons cider vinegar
1 tablespoon brown sugar
2 ounces beer (optional, but I used it.)
- Heat a large non-stick skillet over med-high heat. Add bacon grease.
- When melted, add onions.
- Saute until they just begin to get translucent (3-4 minutes).
- Add cabbage and Brussels sprouts. Toss together.
- Mix beer, vinegar and sugar together in a bowl until sugar dissolves. Add to cabbage/Brussels sprouts.
- Continue to cook, tossing occasionally. The goal is to heat them without frying them.
- Optional: top each serving with crumbled bacon. I didn’t do that because my son ate the bacon while I was out of the kitchen at one point.
Nutritional data (about 1 cup):
Sat fat: 1.3g
Of course, serve all this with a good German beer!