SCHNITZEL WITH WARM GINGER APPLE SAUERKRAUT SLAW
RECIPE TYPE
Pork, Under 30 min
SERVES
4 to 6
Prep: 10 min
Cook: 20 min
Ingredients
2 cups finely shredded St Jacob’s sour cabbage
4 tbsp Longo’s Essentials 100% canola oil, divided (approx.)
1 onion, thinly sliced
2 Ontario apples such as Honeycrisp or Gala, sliced into julienne
3 tbsp brown sugar
3 tbsp Longo’s apple cider vinegar
1 tbsp finely grated fresh ginger
1/2 tsp Longo’s essentials dry mustard
1/2 tsp Longo’s essentials dried thyme leaves
2 tbsp chopped fresh parsley
1 pkg (840g) frozen Longo’s Breaded Pork Cutlets
Directions
Place cabbage in colander and rinse well under running water. Drain well.
Heat 1 tbsp of the oil in large skillet set over medium heat. Add onion and apples; cook for 5 minutes or until onion is translucent. Add cabbage; cook, stirring occasionally, for 6 to 8 minutes or until apples are tender.
Whisk together 2 tbsp oil with brown sugar, vinegar, ginger, mustard, thyme, salt and pepper. Pour over skillet and stir well. Simmer for 3 to 4 minutes or until liquids have reduced. Remove from the heat and stir in parsley.
Meanwhile heat remaining 1 tbsp oil in separate skillet over medium heat. Fry cutlets in batches, adding more oil if necessary for about 3 minutes per side or until golden brown and thermometer reaches 160F when tested. (Add extra oil if needed and hold warm between batches). Serve schnitzel with warm slaw.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 31g | Fibre 6g |
Fat 11g | Sugar 18g |
Carbs 40g | Sodium 1190mg |
