Pork Cutlets with Cabbage

Makes:: 6 servings
Time to Prepare:: 0:35
Time to Cook:: 0:40

Ingredients

PORK:
1 1/2 lb

Pork Tenderloin, raw
1/4 tsp

Table Salt
2 tbls

Wheat flour, white, all-purpose, enriched, bleached
1 med

Egg
1/2 cup

Bread Crumbs
4 tbls

Corn Oil
CABBAGE:
1/2 tsp

Table Salt
2 lb

Cabbage
3 med

Apples
1 tsp

Caraway Seed
2 tbls

Corn Oil
2 med

Onions
2 tbls

Wheat flour, white, all-purpose, enriched, bleached
1/2 tsp

Sugar, granulated

Directions

PORK:

1. Cut pork into equal steak portions. Gently pound pork until flat. Sprinkle meat with salt then dredge in 2 tablespoon flour, egg and bread crumbs.

2. In a skillet over medium-heat, heat 2 tablespoon oil and add pork. Cook pork until outside is golden color. Add to the skillet 1/2 tablespoon water and simmer, covered on low heat for 20 minutes or until meat is tender.

cabbaGE:

1. While meat is cooking, add 1 cup of boiling water and salt in a large pot. Cook cabbage covered for 5 minutes. When cabbage is almost tender, remove cover, and add apples and caraway. Continue to cook on low-heat.

2. In another skillet add oil. Add and saute onions until golden brown. Add flour with 2 tablespoon water and mix well.

3. Add onion mixture to cabbage mixture and stir until blended. Sprinkle in the sugar; mix well and serve with pork.