Pork Cutlets
with braised apples and cabbage / buttered egg noodles

Name: Pork Cutlets
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1/3 cup Sour cream; 1 Tbsp Lemon juice; 2 tsp Mustard, Dijon; 1 lb Pork tenderloin, sliced at a bias; 1/2 Lemons, wedges; 1/2 cup Flour, all-purpose; 1 Eggs; 2 Tbsp Milk; 1/2 cup Panko breadcrumbs; 1/4 tsp Salt; 1/4 tsp Black pepper; 2 Tbsp Oil, cooking; 2 cloves Garlic, chopped; 16 oz Cabbage, red, thinly sliced; 1 Apples, any type, diced; 1 1/2 Tbsp Butter; 1 1/2 Tbsp Vinegar, apple cider; 1 tsp Maple syrup; 8 oz Noodles, egg (sub any fun pasta shape); 1 Tbsp Butter

Active: 1 hr Total: 1 hr

Original GF Paleo Vegetarian

Breaded pork cutlets and buttered noodles are comforting and classic. Braised apples and cabbage add tart and sweet flavors to this colorful meal.

Proteins

Pork, non-ground

Cuisines

American

Ingredients

Metric

Servings:

Pork Cutlets:

Sour cream - 1/3 cup
Lemon juice - 1 Tbsp
Mustard, Dijon - 2 tsp
Pork tenderloin - 1 lb , sliced at a bias
Lemons - 1/2 , wedges
Flour, all-purpose - 1/2 cup
Eggs - 1
Milk - 2 Tbsp
Panko breadcrumbs - 1/2 cup
Salt - 1/4 tsp
Black pepper - 1/4 tsp
Oil, cooking - 2 Tbsp

Braised Sweet and Sour Cabbage with Apples:

Garlic - 2 cloves , chopped
Cabbage, red - 16 oz , thinly sliced
Apples, any type - 1 , diced
Butter - 1 1/2 Tbsp
Vinegar, apple cider - 1 1/2 Tbsp
Maple syrup - 1 tsp

Buttered Noodles:

Noodles, egg - 8 oz (sub any fun pasta shape)
Butter - 1 Tbsp

Prep

Noodles - Boil noodles according to package directions. (Can be done up to 5 days ahead)
Garlic / Cabbage - Prep as directed. Store separately. (Can be done up to 4 days ahead)
Make creamy Dijon sauce - Whisk together sour cream, lemon juice and mustard. (Can be done up to 4 days ahead)
Pork - Slice into 3/4” / 1.9cm thick cutlets. Place each cutlet between two pieces of plastic wrap or parchment paper and pound with a tenderizer until roughly half as thick, like this video for chicken. Season on both sides with some salt and pepper. (Can be done 1 day ahead)
Apples / Lemons - Prep as directed. (You can leave the skin on the apples.)
Prep breading stations - Put flour into one container or plate. In another container, whisk eggs and milk with some salt and pepper. In a third container or plate, combine breadcrumbs, salt and pepper.

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Make

Cook cabbage by heating a saute pan or Dutch oven over medium heat. Add butter (portion for the cabbage) and then garlic and apples to melted butter. Saute for ~2 minutes before adding cabbage with a pinch of salt. Saute for another 14 to 16 minutes, until cabbage is tender.
While cabbage is cooking dip each pork cutlet into flour, then egg mixture and finally breadcrumb mixture. Repeat until all cutlets are breaded.
Heat a skillet or non-stick pan over medium heat. Add oil and then cutlets to heated oil (do this in batches and / or add some additional oil as needed). Cook for 2-1/2 to 3 minutes on each side, transferring to a plate when cooked through.
If noodles were made ahead, reheat in the microwave and toss with butter (portion for the noodles). Season with some salt.
Stir vinegar and maple syrup into finished cabbage and season with some salt.
Serve pork with noodles, cabbage and creamy Dijon sauce. Squeeze lemon wedges over everything. Enjoy!

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