Rural Missouri - October 2016 - 29

German Pork Schnitzel & German Braised Red Cabbage German Pork Schnitzel German Braised Red Cabbage 4 thin-cut boneless pork chops 1 large egg 1/4 cup milk 1/2 cup ﬂour 3/4 cup seasoned bread crumbs 2 tablespoons vegetable oil, divided 2 tablespoons butter, divided Lemon wedges for serving 2 tablespoons butter 1 medium head red cabbage, shredded 1 Granny Smith apple, seeded and grated 1 medium yellow onion, thinly sliced 1/2 cup apple cider vinegar 1/3 cup granulated white sugar 1/2 cup water Pinch of ground cloves Working one piece at a time, place a pork chop inside a large zip-close freezer bag and place on a solid surface. Partially close the bag and use a mallet to pound out the meat until it is a 1/4-inch thick. Place three shallow dishes on the counter. In the ﬁrst, place the ﬂour. In the second, beat the egg with a fork then stir in the milk. In the third, put the seasoned bread crumbs. Working one pork chop at a time, dredge the meat in the ﬂour. Next, dip the chop into the egg mixture, and then coat with the bread crumbs. Place the coated pork on a large plate or sheet pan. Transfer the coated pork to the fridge to rest for 10 minutes. Meanwhile, heat a large pan over medium-high heat. When the pan is hot, add a tablespoon of oil and a tablespoon of butter. Once the fat is melted and bubbly, add two pieces of the pork and cook until golden brown, about 2-3 minutes per side. Transfer to a paper-towel lined plate. Add another tablespoon each of butter and oil to the pan, and fry the remaining pieces of pork. Serve hot, with lemon wedges for squeezing over the meat. Place the butter in a 6-quart or larger pot over medium heat. Once the butter has melted, add the cabbage, apple, onion, vinegar, sugar, water and cloves to the pot. Allow the mixture to come to a boil over medium heat. Turn the heat down to low, cover the pot and simmer for about 1 hour, stirring every 15 minutes or so, until the cabbage is tender and turning translucent. Serve hot. Hearty Farmer's Breakfast Hearty Farmer's Breakfast 6 slices bacon, diced 3 large potatoes, cooked and cubed (slightly undercooked) 1 small green pepper, diced 3 tablespoons onion, chopped Salt and black pepper, to taste 1/2 cup cheddar cheese, shredded 6 large eggs 1/4 cup milk In a skillet over low heat, cook bacon until crisp. Remove to paper towel to drain. Reserve 2 tablespoons of the bacon drippings; add potatoes, green pepper, onion, salt and black pepper. Cook and stir over medium heat until the potatoes are golden brown. Stir in eggs and milk; cook and stir until eggs are almost set, about 2 minutes. Reduce heat to low. Add cheese and bacon, stirring gently until heated through and eggs are set. Serve while hot. Note: Leftovers are tasty the following day. Good wrapped in a ﬂour tortilla for a breakfast burrito for breakfast on the go. More content inside our digital edition www.ruralmissouri.coop This month's recipes prepared by Victory Trade School student chefs Paul A. Chavez, Herb DuBois, Nooch Yannucci and Jason Laughlin; www.victorytradeschool.edu. Follow us on Pinterest at www.pinterest.com/ ruralmissouri OCTOBER 2016 | RURALMISSOURI.COOP 29 http://www.ruralmissouri.coop http://www.victorytradeschool.edu http://www.pinterest.com/ruralmissouri http://www.pinterest.com/ruralmissouri http://www.RURALMISSOURI.COOP

Table of Contents for the Digital Edition of Rural Missouri - October 2016