PORK SCHNITZEL WITH LINGONBERRY SAUCE, GERMAN POTATO SALAD AND BRAISED CABBAGE

Pork Schnitzel with Lingonberry Sauce, German Potato Salad and Braised Cabbage image

When we were young, my Aunt Catherine used to bring us to various Bavarian and German establishments in and around Chicago to introduce us Mauro children to the joys of schnitzel. Schnitzel: a name that sounds odd but tastes so darn familiar. Who doesn't love melt-in-your-mouth succulent pork surrounded by fried golden brown breading, especially when nestled next to warm potatoes, sweet jam and tart cabbage.

Provided by Jeff Mauro, host of Sandwich King

Time 2h

Yield 4 servings

Number Of Ingredients 23

Ingredients

2 cups plus 1 tablespoon vegetable oil
2 large eggs
1/2 cup all-purpose flour
4 cups fine breadcrumbs, such as Progresso plain
1 pork tenderloin, cut on the bias into 4 equal pieces, pounded thin between 2 sheets of plastic wrap
Kosher salt and freshly ground black pepper
1 cup frozen lingonberries
4 tablespoons sugar, plus more if needed
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
Freshly ground black pepper
2 tablespoons minced chives
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

Steps:

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 remaining 1 tablespoon vegetable oil 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. Dredge in the flour first, then shake off the excess. Then coat in the egg, letting the excess drip off, then finally in the breadcrumbs, pressing to make sure it all sticks. Place onto a sheet pan lined with a wire rack and let it dry out for 5 minutes.
Fry in batches, gently shaking to ensure no sticking and so the top of the cutlets get some love, until golden brown, 1 to 2 minutes per side. Let drain on a sheet pan lined with a second wire rack.
Meanwhile, add the lingonberries, sugar and 1/4 cup water to a small saucepan. Cook over medium-high heat until the sauce is thickened and reduced, about 5 minutes. Adjust the sweetness 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 reduce to a gentle simmer and cook until the potatoes are knife-tender, 10 to 15 minutes.
Meanwhile, in a large nonstick skillet over medium heat, add the bacon lardons and cook until crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon and set aside, leaving the grease in the skillet. Add the onion and some sea salt and cook until translucent, about 5 minutes. Whisk in the vinegar and mustard until well combined.
Drain the potatoes into a large bowl and immediately pour the warm mixture over the cooked potatoes; season with sea salt and pepper. Add the bacon and toss gently to combine. Top with the chives and serve warm!
For the pickled red cabbage: In a small saucepan, bring the vinegar, sugar, kosher salt, pink peppercorns, garlic and 1 cup water to a simmer; simmer until the sugar and salt are dissolved. Add the cabbage to the warm pickling liquid and let sit for at least 1 hour.