For the schnitzel (see full recipe here), I bought a pound of regular pork chops (didn't figure I needed an entire pork loin for our small family), soaked them in the brining liquid (3 Tbsp salt, 1 Tbsp sugar and 6 cups water), then cut each one in half and pounded them to the desired thickness. I followed the rest of the directions, dipping them in flour, then egg, then panko breadcrumbs. I let them fry for 3 minutes on each side in a little bit of vegetable oil. They browned a bit more than I would have preferred, but they worked.
I cheated with the buttermilk biscuits. I bought a package from Publix because 1) I love their baked goods and 2) I knew it would save me quite a bit of time. Even with Josh off work this week, I have limited time between feedings of Noah in which to accomplish things, so I try to keep dinnertime as quick and simple as I can so I can eat in peace. :)
The raspberry mayo was easy and a great addition. I used Miracle Whip (about 1/2 cup instead of 1 cup), raspberry preserves (probably 2 Tbsp instead of 1 Tbsp), 1 Tbsp freshly squeezed lemon juice and 1/2 tsp lemon zest. Looking at the recipe now, I realize I forgot to add 1/8 tsp freshly ground pepper. It was good without it though - and I am not a fan of mayo! :)
The braised cabbage was to be added to the sandwich and served on the side as well. I bought a head of red cabbage and sliced it thinly. I melted the 2 Tbsp butter and added in the 1 tsp caraway seeds. Next, I added the cabbage to the butter and cooked until wilted (5 min) as instructed. The next step was to add 3/4 cup apple cider and 1 Tbsp apple cider vinegar and let it simmer for 15 minutes until soft and supple. I didn't have any cider, so I used apple juice instead. Not sure how this affected the flavor, but Josh wasn't super excited about how the cabbage tasted, so it's probably not something I would make again. I tried one tiny bite and just like any other cabbage I have ever tried, I didn't like it, so I passed on adding it to my sandwich.
The last element was the warm potato salad (see full recipe here). I used about a pound of red potatoes (instead of 2 lbs), scrubbed and quartered. I let these simmer for 15 minutes until tender. While those were cooking, I fried up 8 ounces of thick-cut bacon, cut into 1/2-inch strips. Once it was done, I sauteed the onion (1 small yellow onion, diced) in the bacon fat, until golden. Then I added in the 1/2 cup apple cider vinegar and 1/3 cup of the cooking water (from the potatoes). I let all this simmer until it thickened slightly (about 10 minutes). After that, I added in the 1 Tbsp of whole grain German mustard, some salt and pepper. I tossed all of that with the potatoes and bacon and it was ready. I left out the 1-1/2 Tbsp of fresh tarragon, because he described it as tasting like black licorice, which I am not a fan of at all. The potato salad was a hit and definitely something I would make again, even if not with this meal.
Here is a pic of the completed plate...
And a close-up of the tasty sandwich...
I loved the combination of the soft biscuit, crunchy schnitzel and creamy mayo. Delicious! If you like German food, you should definitely try these recipes. Let me know what you think. :) Even with the two of us eating, there were enough leftovers for two days for both of us! Definitely a meal I would consider making for company.