Pork Schnitzel with Red Cabbage and Caraway Salad

This meal was a big hit and very easy to make.  The kids even loved the red cabbage salad.  Who knew?

Don't buy thin-sliced pork chops - pound them down yourself! 

Pork Schnitzel with Red Cabbage and Caraway Salad

Ingredients

1 tsp. caraway seeds
1/4 c. red wine vinegar
kosher salt
Pepper
1/2 small head red cabbage (about 1 lb), cored and shredded
1/2 small red onion, thinly sliced
4 5-ounce boneless pork chops, about 1⁄2 inch thick
1/4 c. all-purpose flour
2 large egg whites
1 c. panko bread crumbs
2 tbsp. olive oil
1/2 c. fresh dill, chopped
Lemon wedges, for serving

Directions

Heat small pan on medium and toast caraway seeds until fragrant, about 2 minutes. In large bowl, whisk together vinegar and 1⁄8 teaspoon each salt and pepper. Mix in seeds, then cabbage and onions. Let sit, tossing occasionally, until ready to serve.


Season pork with 1⁄4 teaspoon each salt and pepper, then pound between 2 pieces of parchment to 1⁄4 inch thick.

Place flour, egg whites, and panko in three separate bowls. Working one at a time, coat cutlets first in flour, then egg whites, then panko, pressing gently to help it adhere.

Heat oil in large nonstick skillet on medium. Cook cutlets until golden brown and cooked through, 2 to 3 minutes per side.

Fold dill into cabbage and serve with pork cutlets and lemon wedges, if desired.


Original link:
http://www.womansday.com/food-recipes/food-drinks/recipes/a60710/pork-schnitzel-with-red-cabbage-and-caraway-salad-recipe/