Cranberries and Croutons: Pork Schnitzel Sandwiches with Braised Red Cabbage

I adore a good sandwich. I think this stems from my fanatic love for burgers and all things made with bread or buns. A sandwich that is bursting at the crusts with textures and flavors is a sandwich made in heaven, to me. On the other hand, the simplicity of whole wheat bread cuddled up to peanut butter is perfection, as well. Complex sandwiches have their own flair, and simple sandwiches can be just as soul-satisfying.

The sandwich I am writing about today is a complex sandwich, but it is so worth it. These sandwiches take about 1 hour to prepare, hence why hubby and I enjoyed them for dinner and not lunch. Sandwiches for dinner? Absolutely. I have been so excited to write this post and share this recipe by Jeff Mauro (The Sandwich King from Food Network) with you all.

Pork Schnitzel Sandwiches on Rye with Braised Red Cabbage
& a little touch of Raspberry Mayo
Recipe: Jeff Mauro, a.k.a. The Sandwich King, www.foodnetwork.com

Ingredients (makes about 4 sandwiches):
1/2 of a pork tenderloin, sliced into 1" slices
8 pieces rye bread, toasted (the recipe calls for homemade biscuits ... hello, delicious.)
1 cup Panko bread crumbs
2 eggs
1/2 cup flour
2 tablespoons butter (for the cabbage)
2 tablespoons vegetable oil (for the pork)
1/2 head of red cabbage, sliced thin
2 tablespoons Apple Cider Vinegar (recipe only calls for 1, but I wanted a real tang!)
1/4 cup Apple Cider (we used plain apple juice)
1 teaspoon caraway seeds
2 tablespoons raspberry jam or jelly
2 tablespoons mayo
juice of 1/2 lemon, plus a little zest
S & P

The Process:
Jeff made a brine of salt and sugar for the pork and let it marinate for 1 hour before cooking. I did not do this, and it is not necessary, but I'm sure the brine made the pork even more delicious. So, it is up to you.

I made the raspberry mayo first and placed it in the refrigerator to "set". Simply stir together the raspberry jam, the mayo, the lemon juice, lemon zest, and S & P until all ingredients are incorporated. Place it in the fridge to chill out for a few while you prepare the rest of your amazing sandwich dinner.

Next, I began making the INSANE apple cider-braised red cabbage. Heat a heavy-bottomed Dutch oven (or strong pasta pot) over medium-high heat. Add the 2 tablespoons butter. When the butter has melted, add the caraway seeds, and stir until fragrant. During his show, Jeff described caraway seeds as personifying the word, "deli", and it is so true. Straight from the spice rack, they smell exactly like a New York deli since they are, in fact, the seeds that are also in rye bread.

Next, add the sliced cabbage in batches until cabbage starts to wilt down, about 5 minutes. Pour in the apple cider vinegar and the cider (or juice). Season with a little S & P. Let simmer on medium/low heat for about 15-20 minutes. This will cook while you are making the pork (next step).

After you slice the pork into 1" medallions, GENTLY pound the pork with a mallet until each little sphere is about 1/4" thick. I used a plastic cutting board as my foundation, placed the pork on top, and then placed a sheet of plastic wrap on top of the pork, before pounding. Set aside.

Prepare your typical breading station with the following: 1 bowl of 1/2 cup flour seasoned with a little S & P, 1 bowl of 2 whisked eggs, and one bowl of the Panko bread crumbs. Pass each medallion through the station in that order (flour, egg, Panko). Set on a plate.

Preheat oven to 175 degrees. Cook the pork in a pre-heated skillet with vegetable oil for 3-4 minutes a side until golden brown. When medallions are cooked, place in the oven to stay warm until ready to serve.

Assemble your OUT OF THIS WORLD sandwich by first toasting your rye bread. Next, spread a little raspberry mayo on each side of bread. Scoop a little braised red cabbage on the bread, add one piece of breaded pork schnitzel, and get ready for a sandwich dinner that you will dream about multiple nights after consuming, I promise you ~

No sides are necessary.