Hng Farm Pork Schnitzel Recipe
potato gratin, sauerkraut, collard greens, lemon white wine butter
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Ingredients
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Pork Schnitzel
Potato Gratin
Sauerkraut
Collard Greens
Lemon White Wine Butter
Method
Pork Schnitzel
- 1
Prepare the Pork
Flatten the pork cutlets to about 1/4-inch thickness using a meat mallet. Season with salt and pepper.
- 2
- 3
Fry the Schnitzel
In a large skillet, heat the vegetable oil over medium-high heat. Fry the breaded cutlets for about 3-4 minutes on each side until golden brown. Drain on paper towels.
Potato Gratin
- 4
Preheat Oven
Preheat your oven to 375°F (190°C).
- 5
Prepare Potatoes
Slice the potatoes thinly and layer them in a buttered baking dish.
- 6
Mix Cream and Seasoning
In a bowl, mix the heavy cream, minced garlic, salt, pepper, and thyme. Pour over the potatoes and top with grated Gruyère cheese.
- 7
Sauerkraut
- 8
Heat Sauerkraut
In a saucepan, combine sauerkraut, caraway seeds, and apple cider vinegar. Heat over medium heat until warmed through.
Collard Greens
- 9
Cook Vegetables
In a large skillet, heat olive oil over medium heat. Sauté sliced onion and minced garlic until soft.
- 10
Add Collard Greens
Add chopped collard greens and vegetable broth. Cover and simmer for about 30 minutes until greens are tender.
- 11
Season
Season with salt and pepper to taste.
Lemon White Wine Butter
- 12
Make the Sauce
In a small saucepan, melt the butter over medium heat. Add white wine, lemon juice, and lemon zest. Simmer for a few minutes until slightly thickened.
