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Pork Schnitzel and Braised Cabbage Recipe



½ package (about 7 ounces) thick-sliced bacon, cut into ¼-inch thick pieces

1½ large white onions, thinly sliced (save the other half for the sauce, below)

2½ pounds (about 1 small head) red cabbage, quartered, cored and cut into ¼-inch thick slices

½ cup honey

½ cup red wine vinegar

3 juniper berries

½ cup white wine

Salt and freshly ground black pepper

Parchment paper


2 tablespoons unsalted butter

⅓ cup finely chopped white onion

2 tablespoons all-purpose flour

1 tablespoons sweet Hungarian paprika

1 cup milk

⅓ cup heavy cream


About 2 teaspoons fresh lemon juice


Half of a large brioche or challah loaf


4 (½-inch thick) boneless pork loin chops (about 1 pound total)

1 cup all-purpose flour

2 eggs 2 tablespoons milk

2 cups brioche breadcrumbs (see above)

Kosher salt and freshly ground black pepper

About 3 tablespoons canola oil

2 tablespoons butter

About 1 lemon, to taste



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