Crispy Pork Cutlets with Red Cabbage

Name: Crispy Pork Cutlets with Red Cabbage
Total time: 40 min
Yield: Serves 2–4
Ingredients: 8 thin, boneless center-cut pork chops (1½ pounds); a handful fresh parsley; 1 small head red cabbage (about 1 pound); 1 teaspoon Dijon mustard; 1 teaspoon salt; 1 teaspoon ground black pepper; 3 ounces pork rinds; 1 tablespoon cider vinegar; 1 large egg; 1 tablespoon coconut aminos; ¼ teaspoon ground black pepper; ½ navel orange; ½ teaspoon caraway seeds; 2–3 tablespoons extra-virgin olive oil; 1 tablespoon extra-virgin olive oil; 1 large Granny Smith apple; ½ medium yellow onion

Well Fed is dobře živeni in Czech

Preparation info

Serves
2–4

Difficulty
Medium
Ready in
40 min

Appears in

Well Fed Weeknights

By Melissa Joulwan

Published 2016

About

It’s no secret to readers of my blog that Prague is one of my favorite cities. My husband Dave and I have visited there on vacation several times, and our ritual when we land at the airport never wavers. We catch a ride into town, drop our bags at the hotel, and walk directly around the corner to Restaurant U Provaznice (a.k.a. The Rope-Maker’s Wife) for a plate of schnitzel and red cabbage. This is a healthier version of that pub classic. Dobrou chut’!<

Ingredients

Main course
Gluten-free

Ingredients

Method