Adam Siegel’s Veal Schnitzels with Braised Red Cabbage and Caramalized Apple

Adam Siegel’s Veal Schnitzels with Braised Red Cabbage and Caramalized Apple
Prep Time : 30 minutes
Cook Time : 30 minutes
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Serves 4

8 veal cutlets, about 4-5 ounces each, ¼” thick

1 medium lemon, cut into wedges, seeds removed
1 cup vegetable oil
2 Tbs unsalted butter, divided
2 whole eggs
2 cups panko, processed fine
½ cup Parmesan cheese
3 Tbs Italian parsley, chopped
1 cup All purpose flour
2 apples, preferably Large Gala or Honeycrisp, cored, cut into 8-10 wedges
2 Tbs unsalted butter
Kosher salt and fresh cracked black pepper, to taste


3 heads red cabbage, core removed,  halved and julienned
¼ lb smoked bacon slices, julienned
½ cup red wine vinegar
2 cups red wine
¼ cup light brown sugar
1 clove
1 cinnamon stick
1 bay leaf
½ cup chicken stock
Kosher salt and fresh cracked black pepper, to taste

  1. Place the smoked bacon in a large stainless steel pot over medium heat. Cook for about 10 minutes or until the bacon is rendered and browned.
  2. Add the red cabbage and cook for a few minutes to coat with the bacon fat, add the brown sugar, clove, bay leaf, cinnamon stick and continue cooking until the cabbage becomes soft.
  3. Add the red wine vinegar and cook a few minutes to reduce by half. Next add the red wine and again reduce by half.
  4. Add the chicken stock and continue to cook the cabbage until really tender, stirring occasionally. Season with salt and pepper and reserve to the side. The cabbage should be slightly wet looking with a small amount of liquid remaining in the pot.
  5. Place a large stainless steel pan over medium heat and add the butter. Place the apples in the pan flat side down and cook for about 1-2 minutes per side. The butter should brown and the apples should caramelize. Hold to the side.
  6. Take the veal and season with salt and pepper. Crack the eggs into a small bowl and lightly beat with a couple Tbs of water. Put the breadcrumbs and flour each in medium bowl for breading the veal.
  7. Dredge the veal through the flour, shaking off the excess, then sprinkle each cutlet with a little of the Parmesan cheese, pressing the cheese into the veal so that it sticks to it. Now put the veal in the egg, then place in the breadcrumbs, pressing the breadcrumbs to the veal. Repeat the breading process.
  8. Heat a large, heavy stainless steel sauté pan or cast iron pan over medium-high heat. Add half of the oil to the pan.
  9. When the oil starts to smoke, add half of the cutlets. Sauté on each side until lightly browned, about 2-3 minutes per side, the last 30 seconds add 1 Tbs of butter to the pan. Remove the veal from the pan, discard the oil and repeat with the remaining cutlets and new oil.
  10. Place some red cabbage with its liquid on a plate, top with two cutlets and some caramelized apples. Serve and enjoy!


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