Pork Schnitzel with Sour Cream Dill Sauce and Braised Red Cabbage

Recipes by Nancy Johnson | Wine Commentary by Gary Twining

Flour, egg and bread crumbs are the basics needed for schnitzel. Flour helps the egg to stick to the pork cutlet; egg helps the bread crumbs to stick. To keep the breading from falling off during cooking, refrigerate the breaded cutlets for about an hour.

4 boneless pork loin chops, trimmed
1/2 cup sour cream
2 TBS buttermilk
1 TBS chopped fresh dill
1 clove garlic, minced
salt and pepper, to taste
1/4 cup flour
1/4 cup milk
1 tsp grainy German mustard
1 egg, beaten
3/4 cup dry breadcrumbs
1/2 tsp dried parsley
1/4 tsp garlic powder
1/4 tsp paprika
2 TBS extra virgin olive oil
2 TBS butter

Pound pork into 1/8-inch thick cutlets. Set aside.

In a bowl, combine sour cream, buttermilk, dill, salt and pepper.  Set aside.

Place flour on a plate. In a bowl, whisk milk, mustard and egg.  In a food storage bag, add breadcrumbs, parsley, garlic powder and paprika. Season with salt and pepper, to taste.

Dredge pork in flour. Dip pork into milk mixture. Place cutlets one at a time in food storage bag and shake to coat.

Heat oil and butter in large skillet over medium-high heat. Working in batches, cook pork 3 minutes on each side until golden brown and cooked through. Keep pork warm in 300-degree oven.

Serve with Sour Cream Dill Sauce and Braised Red Cabbage. Serves 4.

Braised Red Cabbage

This is actually better when made a day ahead and reheated before serving. For a different spin, add a peeled, diced apple while cooking the cabbage. Shred the cabbage either with a knife, grater or mandoline. The addition of cider vinegar and wine will help brighten the cabbage’s purple color. If the color dulls, simply add a bit more cider vinegar.

1 medium red cabbage, cored and shredded
2 TBS extra virgin olive oil
2 TBS butter
1 onion, thinly sliced
1 tsp sugar
1/2 cup chicken broth
1/2 tsp ground cloves
1/2 tsp ground allspice
1 cinnamon stick
1/4 cup cider vinegar
1/4 cup red wine
1 bay leaf
Salt and pepper, to taste

Heat olive oil and butter in large skillet over medium heat. Add onions and sugar; sauté until onion is golden and soft. Add cabbage and stir to coat. Add broth, spices, cinnamon stick and bay leaf. Cover and cook 30 minutes. Add vinegar and red wine, cover and cook an additional 10 minutes. Remove cinnamon stick and bay leaf before serving.

Gary: The natural acidity and light sweetness of German wines in the dryer Prädikat categories enhance the pan-fried pork cutlets while also enabling the wines to stand up to the cabbage, vinegar and spices. Look for a quality producer’s Kabinett (lightly sweet) or Spatlese (late harvest) that will stand up to the acidity in the sour cream, set off the flavors of the cabbage and bring out the added spice characters. The regions of Mosel, Nahe, Rheingau and Rheinhessen offer Rieslings that would be a marvelous pairing to this dish.

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