Ibérico Pork Schnitzel Recipe

Inspired by Vivian

Time45m

Serves2

8oz pork steak - breaded & fried, stewed red cabbage, apple, fingerling potato, mushroom gravy

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Ingredients

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Main Ingredients

8 oz Ibérico pork steak

1 cup Breadcrumbs

1/2 cup 00 bread flour

2 large Eggs

2 cups Red cabbage

1 medium Apple

1 lb Fingerling potatoes

1 cup Mushroom gravy

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 cup olive oil

2 tbs Butter

Method

Cooking Instructions

Prepare the Pork Schnitzel

Begin by tenderizing the Ibérico pork steak to about 1/2 inch thickness. Season both sides with salt and black pepper.

Breading the Pork

Set up a breading station: Place flour in one dish, beaten eggs in another, and breadcrumbs in a third. Dredge the pork steak in flour, dip in eggs, and finally coat with breadcrumbs.

Fry the Pork

In a large skillet, heat olive oil over medium-high heat. Fry the breaded pork schnitzel for about 3-4 minutes on each side until golden brown and cooked through. Remove and let drain on paper towels.

Cook the Red Cabbage

In a pot, add red cabbage and sliced apple. Cook on medium heat with a splash of water until wilted and tender, about 10-15 minutes. Season with salt and pepper.

Prepare the Fingerling Potatoes

Boil the fingerling potatoes in salted water until tender, about 15 minutes. Drain and toss with butter and a sprinkle of salt.

Serve

Plate the schnitzel alongside the stewed red cabbage and fingerling potatoes. Drizzle mushroom gravy on top of the schnitzel and serve warm.