This is what I call "The German Dinner".
It consists of Breaded Pork Cutlets, Mustard Roasted Potatoes, and Red Cabbage Salad.
This is the second time I've made it, and the potatoes turned out better the first time. I learned not to crowd the potatoes. You know that part in "Julie and Julia" when Julie learns not to crowd the mushrooms? This is like that. Don't crowd the potatoes or they won't brown properly.
I have to say, the combination of pork, potatoes, and cabbage in this meal has become one of my favorites.
Recipes after the break below-
For the pork, you get boneless thin sliced pork chops, dip them in flour, then a egg/milk mixture, then into breadcrumbs and the most important part- you want to refrigerate the chops for a half hour before cooking them. If you don't, the breading will fall off. Then heat a couple inches of vegetable or peanut oil in a pan until smoking, and cook the pork on each side until it's golden brown. Make as many as you want!
Here are the recipes for the potatoes and cabbage salad:
2.5 pounds small red potatoes
2 yellow onions
3 tablespoons good olive oil
2 tablespoons whole-grain mustard
2 tsp salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Preheat oven to 425 degrees.
Cut potatoes into halves or quarters, depending on their size, and place them on a sheet pan. Cut onions into half-rounds and toss with potatoes on sheet pan. Add olive oil, mustard, 2 teaspoons of kosher salt and pepper, and toss everything together. Bake 50 minutes to 1 hour, or until potatoes are lightly browned. Toss from time to time during baking so they brown evenly. Sprinkle hot potatoes with parsley and more salt to taste, and serve.
Red Cabbage Salad
2 TBS olive oil
2 TBS olive oil
2 TBS lemon juice
1 small clove garlic finely chopped
Pinch of salt
1 small to medium red cabbage
1/4 cup parmesan cheese
Make the dressing by whisking olive oil, lemon juice, garlic and salt in a small bowl.
Discard any bruised cabbage leaves, and trim the end of the cabbage to remove dirt. Cut the cabbage into quarters and then slice each quarter cross wise as thinly as possible (1/4 inch or less). Discard the white cores.In a large serving bowl, toss the cabbage with the dressing. Add the parmesan and toss again to distribute evenly. Season generously with pepper and serve.