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1
Fill a high-sided saute pan with the butter and oil and heat to 350 degrees F.
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2
Pound out the pork cutlets between 2 pieces of plastic wrap until they are 1/4-inch thick.
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3
Sprinkle with salt and pepper.
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4
Set up a dredging station with the flour, eggs and panko in 3 separate bowls.
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5
Dredge the cutlets first in the flour, shaking off any excess, followed by the egg and panko.
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6
Carefully slip the cutlets into the oil and shallow fry until golden brown.
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7
Drain on paper towels and serve immediately with Braised Red Cabbage.
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8
Garnish with lemon wedges.
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9
A viewer, who may not be a professional cook, provided this recipe.
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10
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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11
Combine the cabbage, vinegar, spices, onions and bay leaves in a glass bowl.
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12
Cover the surface with plastic wrap and weigh down with heavy cans.
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13
Marinate for 2 hours in the refrigerator, keeping any liquid that's released.
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14
In a Dutch oven, saute the bacon until it begins to crisp and the fat is rendered.
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15
Remove the bacon with a slotted spoon and reserve.
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16
Add the red cabbage mixture plus 1 cup water and cook over medium heat until the cabbage is soft, 45 minutes to 1 hour, stirring regularly.
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17
Whisk together the cornstarch and 2 tablespoons water in a small bowl until it looks like heavy cream.
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18
Add to the cabbage mixture and boil until thickened, about 2 minutes.
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19
Return the bacon to the pan, season with salt and pepper and serve.
