MEET THE CHEF

Kelsey Murphy Intro

We know that you are as mad about cooking as we are, which is why we are super excited to announce our partnership with MasterChef's Kelsey Murphy! US Season 11 winner Kelsey will be sharing home-cook adaptations of her winning MasterChef recipes as well as some new creations with us here!

Born and raised Chicago girl Kelsey currently lives in Indianapolis with her husband and three kids. She specialises in Modern American Cuisine inspired by her background growing up in an Italian and Polish family where food was always a focus and large Sunday dinners were a tradition never to be missed. Through the years she has continued to teach herself new techniques and experiment with flavours for her family.

MEET THE CHEF

Kelsey Murphy Intro

We know that you are as mad about cooking as we are, which is why we are super excited to announce our partnership with MasterChef's Kelsey Murphy! US Season 11 winner Kelsey will be sharing home-cook adaptations of her winning MasterChef recipes as well as some new creations with us here!

Born and raised Chicago girl Kelsey currently lives in Indianapolis with her husband and three kids. She specialises in Modern American Cuisine inspired by her background growing up in an Italian and Polish family where food was always a focus and large Sunday dinners were a tradition never to be missed. Through the years she has continued to teach herself new techniques and experiment with flavours for her family.

Pork schnitzel is a classic dish featuring thinly pounded pork cutlets that are breaded and fried to achieve a crispy exterior. Typically made from boneless pork loin or tenderloin, the meat is seasoned, coated in flour, dipped in beaten eggs, and then rolled in breadcrumbs. This dish is especially popular in German and Austrian cuisines and has variations in many other cultures as well. Today Kelsey is giving the classic schnitzel an autumnal spin by pairing it with a bordelaise red cabbage and creamy mustard sauce. Perfect for impressing guests as the nights start drawing in.

MAKE THE DISH

Pork schnitzel is a classic dish featuring thinly pounded pork cutlets that are breaded and fried to achieve a crispy exterior. Typically made from boneless pork loin or tenderloin, the meat is seasoned, coated in flour, dipped in beaten eggs, and then rolled in breadcrumbs. This dish is especially popular in German and Austrian cuisines and has variations in many other cultures as well. Today Kelsey is giving the classic schnitzel an autumnal spin by pairing it with a bordelaise red cabbage and creamy mustard sauce. Perfect for impressing guests as the nights start drawing in.

SERVINGS

2

PREP TIME

20

COOK TIME

20

EQUIPMENT

Wok, Sharp Knives, Butcher Block, Mixing Bowls, Cooling Rack

INGREDIENTS

Pork Schnitzel:

4-6 pork cutlets (pounded to 1 cm thick)
1 cup all-purpose flour
2 eggs (beaten)
1½ cups panko breadcrumbs
¼ cup everything bagel seasoning
Salt and pepper (to taste)
Neutral oil (for frying)

Mustard Sauce:

1 cup heavy cream
2 tbsp whole grain Dijon mustard
Salt (to taste)

Bordelaise Red Cabbage:

½ head red cabbage (thinly sliced)
1 medium onion (roughly chopped)
2 tbsp apple cider vinegar
2 tbsp honey (or alternative sweetener)
1 tsp red pepper flakes
1 tbsp Dijon mustard
Salt (to taste)
Neutral oil (for sautéing)

DIRECTIONS

Step 1

Set up a breading station: flour, beaten eggs, and breadcrumbs mixed with everything bagel seasoning. Season each station with salt and pepper. Coat each pork cutlet in flour, then egg, and finally the breadcrumb mixture, ensuring an even coating.

Step 2

Heat oil in a pan for shallow frying. Once hot, fry each cutlet for 2 minutes per side until golden brown. Transfer schnitzels to a wire rack and season with salt immediately after frying.

Step 3

In the same pan (with excess oil removed), add heavy cream and bring to a simmer. Stir in Dijon mustard and a pinch of salt. Simmer for 4-5 minutes until thickened but still pourable.

Step 4

Heat oil in a pan and sauté the onion and cabbage over medium heat. Season with salt and red pepper flakes, allowing the cabbage to soften. Add apple cider vinegar and honey, letting the mixture deglaze the pan and reduce slightly. Stir in Dijon mustard and cook until the cabbage is tender and glossy.

Step 5

Place a bed of Bordelaise red cabbage on the plate. Lay a pork schnitzel on top and add an additional layer of cabbage if desired. Drizzle generously with the creamy mustard sauce. Serve any extra sauce on the side.

PORK SCHNITZEL