Schnitzel, Red Cabbage, Cucmbers & Onions


Schnitzel
1 tbsp all-purpose flour
1 tsp paprika
salt and pepper
mixed with breadcrumbs
1 egg
1 lb pork tenderloin cut into 1/2 inch pieces
olive oil
lemon wedges

Once you have cut the tenderloins, place them one at a time between two pieces of saran wrap and pound them thin. Place the one at a time in the egg wash coat completely. Then cover them in the bread crumb mixture.
Place in frying pan with heated olive oil and cook completely.
Serve with Cabbage and lemon wedges.

Bavarian Red Cabbage
One medium size head of read cabbage, shredded.
one whole onion diced
2 cloves
2 bay leaves
4 slices of bacon or 2 tablespoons olive oil
1/2 apple cored and diced
3 tablespoons red wine vinegar, 1 tablespoon sugar, salt and pepper to taste.
half a potato grated, 1/4 water.

Cut bacon into small pieces and brown or just add olive oil to dutch oven on low to med.
add onions and cook until soft then add cloves and cabbage and all other ingredients (except potato).
Cover. Stir occasionally so as not to burn, when cabbages is wilted and potato to thicken juices.
Ready to serve. Usually this is much better if made a day ahead then slowly reheated.

Cucumber and Onions

One cucumber
half red or Vandal onion
salt and pepper
red wine vinegar

remove outside of cucumber, slice thin, place in bowl
add minced up onion, season with salt and pepper, add vinegar about 2 tablespoons and stir.
Let sit for at least and hour before serving.

Good luck and enjoy.

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