Stoved white cabbage with breaded cutlet

Name: Stoved white cabbage with breaded cutlet
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 (approx. 1 kg) White cabbage; 1 big onion; 2 TABLESPOONS Oil; 1⁄2 Tsp Vegetable broth (instant); 1 TEASPOON ground caraway; 2 TABLESPOONS Butter; 2 TABLESPOONS Flour; 1⁄4 l Milk; 7-10 Tbsp salt, pepper; 4 Pork chops (approx. 250 g each); 2 Eggs (Gr. M); 7-10 Tbsp salt, pepper; 100 g Panko (Japanese breadcrumbs; substitute breadcrumbs); 2 TABLESPOONS clarified butter

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 (approx. 1 kg) White cabbage
1 big onion
2 TABLESPOONS Oil
1⁄2 Tsp Vegetable broth (instant)
1 TEASPOON ground caraway
2 TABLESPOONS Butter
2 TABLESPOONS Flour
1⁄4 l Milk
7-10 Tbsp salt, pepper
4 Pork chops (approx. 250 g each)
2 Eggs (Gr. M)
7-10 Tbsp salt, pepper
100 g Panko (Japanese breadcrumbs; substitute breadcrumbs)
2 TABLESPOONS clarified butter

Directions

1
For the cabbage clean, wash and quarter the cabbage and remove the stalk. Cut the cabbage into fine strips. Peel and chop the onion. Heat the oil in a large pot. Fry the onion in it. Add the cabbage and steam briefly.
2
1⁄4 l Add water, stock and caraway seeds, cover and cook for about 25 minutes.
3
For the chops, wash the meat and pat dry. Whisk the eggs in a deep plate, season with salt and pepper. Turn chops first in egg, then in breadcrumbs. Heat clarified butter in a large pan.
4
Fry the chops on each side for 5-6 minutes until golden brown.
5
For the cabbage, drain the cabbage, collect the stock and make up to 350 ml with water. Heat the butter. Add flour and sauté until light yellow. Gradually stir in stock and milk. Season with salt and pepper.
6
Simmer for about 5 minutes, stirring from time to time. Add sauce to the cabbage and season with salt and pepper. Arrange chops and stewed white cabbage. Serve with mashed potatoes and possibly fried eggs.