Germany Pork Schnitzel, Cabbage & Potato Salad

German Potato Salad

1. Steam or boil potatoes until tender. Cool and quarter each potato. Set aside.
2. Cook bacon until crispy, drain fat. Chop and set aside.
3. Chop parsley and green onion and set aside.
4. In large mixing bowl, add sugar, apple cider vinegar, oil, dijon mustard, garlic, parsley and green onion. Whisk until homogenous.
5. Add cooled potatoes to bowl and gently toss together.
6. Top with chopped bacon. Refrigerate.

Braised Cabbage

1. Slice red cabbage, onion and apple and set aside.
2. In a large rondo, heat oil. Add cabbage and onion and lightly sauté without browning onion.
3. Add sliced apple, apple cider vinegar, sugar, water and bay leaf. Bring mixture to simmer.
4. Cook until most of the liquid is gone and cabbage is tender.
5. Season to taste.

Pork Schnitzel

1. Slice pork loin approximately 1/2 inch thick to equal 113 g (4 oz) portion.
2. Place each slice between 2 layers of plastic film and pound each portion to a uniform size.
3. Season each portion and toss in flour, then in egg wash, and then in seasoned breadcrumbs.
4. Pan fry or bake until fully cooked and golden brown. Hold hot.

Serve Braised Cabbage with Schnitzel and German Potato Salad. Serve with prepared horseradish.