Gluten Free Schweineschnitzel and Red Cabbage

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Guess who gets 2 recipes today?  You do!  That’s who!

This version is gluten free and uses my absolute favorite no flour coating, which is crushed pork rinds.

My non German Grandmother passed down several recipes including one for Wienerschnitzel (breaded veal cutlets) and Schweineschnitzel (breaded pork cutlets).  She used pork if veal was hard to find.  Her recipe uses a simple coating of flour, which is how she learned to make it when the family lived in Germany.

Breaded meat dishes can be found all over the world.  In Italy, a similar dish is called Cotoletta alla Milanese.  This is veal.  They also have a piece that can get really huge.  I thought I had a picture, but can’t find one, so you’ll need to use your imagination.  That dish is called Costoletta all Milanese Orecchio de Elefante.  Which means “bone in cut of meat Milan style Ear of Elephant”.  This is usually made with pork, not veal.

So if you see “cotoletta” on a menu, it usually means a pounded flat piece of meat with no bone.  If they stick the letter S in there “costoletta”, it means there is a a bone on the end of it.  If you see “elefante”, it means the giant piece o’breaded meat with a bone, and usually pork.

Red cabbage is almost always served as a side dish at German Restaurants in the US.  I have not yet been to Germany, so I’m not sure how they do it there!  I do believe it’s called Rotkohl, which means….ready?  German is not such a romantic language… Rot means red.  Kohl means cabbage.  There can be other names for it as well, depending on the area you are in.

Here is another fun fact, because I totally get into this stuff.  There is an area in the NE part of Italy called The Dolomites.  (Dolomiti) And they still speak German there.

Here is a picture of my dog, looking all Rin Tin Tin while we went hiking in the Val di Funes, a valley in the Dolomites.

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Back to cabbage.  The secret to a good red cabbage recipe is to cook it for a long time over low heat.  I can get impatient sometimes, but you really do need to let it go low and slow for at least 2 hours.  When finished, it’s good enough to eat by itself as a meal.

So let’s get started!

German Style Red Cabbage

1/4 cup butter

2 cups diced yellow onion

2 1/2 3 pounds red cabbage, thinly sliced

2 medium tart apples, peeled, cored and diced

1/4 cup currant jam, jelly, or whole fruit spread.

3 – 4 whole cloves

3-4 whole juniper berries

2 bay leaves

1 C vegetable broth

6 T red wine vinegar

3 T raw sugar (big crystals)

2 t salt

In a french oven (dutch oven), melt the butter and add the onion.  Cook for 7-8 minutes over medium heat, stirring often, or until the onions just start to look slightly brown.  Add 1/2 the cabbage, stir, and let it start to cook down.  Keep adding the remaining cabbage.  It cooks down quite a bit, so you should be able to get it all in there.  Let it cook for about 5 minutes once it’s all in there.

Add the rest of the ingredients, stir, and once the liquid hits a boil, reduce the heat to a simmer cover, and cook for at least 2 hours. You can go longer if you can wait that long. Stir occasionally during the process.

Schweineschnitzel (gluten free)

4 boneless pork chops pounded thin, about 1/4 inch

3 T mayonnaise mixed with 3 T German or Dijon mustard

8 oz crushed pork rind crumbs.  This is a weight, NOT a volume.  Just buy what ever pork rinds in a bag that you can find, and make sure you have plenty. I actually found them in downtown Como at the Asian grocery.  (they had all kinds of imports)

Lemon slices

Enough oil (of choice) to be at 1/2 the depth of each chop (traditional is clarified butter)

Put a chop in a freezer type plastic storage bag, then carefully place in front of the wheel of your car.  Do not close bag or it might pop.  Slowly drive over chop.

I made that up.  But there is a part of me that wants to see what would happen…

Put the chop in a freezer type gallon plastic storage bag, and then use the flat side of a meat hammer to flatten.  Rub a very small amount of the mayo/mustard mixture on each chop.  Just enough to help the coating stick, and to flavor the meat. You may not use all the mixture.

Thoroughly coat each chop in the crumbs, pressing them in to make sure it’s nice and thick.  Stick them in the refrigerator for a little while.  It’s better to have it as dry as possible when you cook or the breading will want to come off.

Preheat fry pan to medium.  Add oil, and when it starts to look shimmery and move around, gently lay a chop in the pan.  Cook 2-3 minutes per side, then remove.  Let the oil drain as much as possible, then put on paper towel to get the rest of the oil.  Put in preheated oven at 180 to keep warm as you make the rest of the chops.

Serve with a slice of lemon, potatoes, and the red cabbage.

 

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