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2
A(BD)-10/18/07
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Cooking Sequence
• Prepare pork and begin to cook; prepare
potato salad through step 2-15 minutes
• Continue pork; using clean knife and cutting
board, prepare cabbage - 5 minutes
• Complete potato salaa and serve -10 minutes
Serves 4
Meal Time; 30 Minutes ,
Suggested Items:
Green Giant Baby Brussels Sprouts in Butter
Sauce, Bakery Marble Rye Bread, Delizza Belgian
Mini Cream Puffs
Wine Suggestion:
A fruity, light-bodied blush wine such as Beringer
PVS White Zinfandel-Chardonnay with aromas and
flavors of strawberry, citrus spice, apple, and pear.
DOTSALE :
Pork Schnitzel
1/4 cup flour
1 cup plain bread crumbs
1/2 cup Egg Beaters Egg Substitute (or 2 eggs)
4 Publix Pork Cubed Steaks (1 1/2 lb)
2 teaspoon kosher salt
1/4 teaspoon pepper
4 tablespoons Wesson Canola Oil, divided
1 Place flour in shallow bowl; bread crumbs in second
bowl. Beat eggs gently in third bowl until blended.
2 Preheat large saute pan on medium-high 2-3 minutes.
Season both sides of pork with salt and pepper. Dip pork
German Potato Salad
4 slices Hormel Original Black Label Bacon
3 tablespoons sugar
3-4 tablespoons cider vinegar
2 (15-ounce) cans sliced white potatoes (drained)
2 tablespoons water
pinch of pepper
1 Preheat large saute pan on medium-high 2-3 minutes.
Cut bacon into 1/4-inch pieces. Place bacon in pan
Braised Red Cabbage
1 Granny Smith apple (rinsed)
2 (16-ounce) jars Aunt Nellie's Sweet & Sour
Red Cabbage (drained)
1/2 cup pre-diced onions
1 tablespoon unsalted butter
1/2 teaspoon ground cinnamon
Pick up a recipe card on the Apron's® Simple Meals
recipe card rack at your local Publix.
Visit vwmv.publix.com/aprons for more Apron's® recipes.
©2007 Publix Super Markets, Inc.
Pork Schnitzel, German Potato Salad,
and Braised Red Cabbage
jAml
.... .
in flour (coating both sides) then dip into egg mixture
(allowing excess to drip off). Finally, dip into bread crumbs
(wash hands).
3 Place 2 tablespoons of the oil in pan; swirl to coat. Place
2 pork steaks in pan (wash hands); cook 4-5 minutes on
each side or until internal temperature is 160°F (for medium).
Use a meat thermometer to accurately ensure doneness.
4 Remove pork steaks from pan; cover to keep warm.
Repeat steps with remaining 2 tablespoons oil and 2 pork
steaks. Serve.
CALORIES (per 1/4 recipe) 480 kcal; FAT 27g; CHOL 185 mg;
SODIUM 890 mg; CARB 25g; FIBER 1g; PROTEIN 30g;
VIT A 2%; VIT C 2%; CALC 8%; IRON 20%
(wash hands); cook 3-4 minutes, stirring occasionally,
or until bacon is crisp.
2 Stir sugar and vinegar into pan; cook 1-2 minutes, stirring
frequently, or until sugar dissolves.
3 Stir in potatoes and water until evenly coated. Cover and
cook 5-10 minutes, stirring occasionally, or until potatoes
begin to break down slightly and sauce has thickened.
Stir in pepper and serve. (Makes 6 servings.)
CALORIES (per 1/6 recipe) 160 kcal; FAT 7g; CHOL 10mg;
SODIUM 490 mg; CARB 18g; FIBER 2g; PROTEIN 3g;
VIT A 0%; VIT C 15%; CALC 4%; IRON 2%
1 Peel apple, if desired. Cut apple into quarters
(remove core, seeds); cut into 1/4-inch pieces.
2 Combine all ingredients in microwave-safe bowl.
Cover and microwave 3-5 minutes or until thoroughly heated.
Stir and serve. (Makes 6 servings.)
CALORIES (per 1/6 recipe) 130 kcal; FAT 2g; CHOL smg;
SODIUM 560 mg; CARB 30g; FIBER 1g; PROTEIN Og;
VIT A 2%; VIT C 15%; CALC 0%; IRON 0%
Shortcuts and Tips
Refrigerated sliced potatoes can be used in the potato salad instead
of the canned potatoes without changing the cook time.