1. Marinate the cutlets in a mixture of the olive oil& lemon juice for 2 hours, turning the meat several times. 2. Drain the meat thoroughly. 3. Season the meat with the salt& pepper& then dip in the flour. 4. Dip the cutlets in the beaten egg& then in the bread crumbs. 5. Melt the butter in a skillet& sautè the cutlets 6 minutes on each side, or until browned& tender. 6. Transfer the cutlets to a heated serving plate. 7. Stir the currant jelly into the skillet& bring to a boil, scraping the bottom of browned particles. 8. Pour the melted jelly sauce over the cutlets. 9. On DAY ONE, for the BRAISED RED CABBAGE, in a medium bowl, combine sugar, salt, caraway seeds, orange juice, lemon juice, apple cider vinegar& grated apple. 10. Stir in the red cabbage& allow to marinate overnight in the refrigerator. 11. On DAY TWO, in a sautè pan, heat the olive oil& butter. 12. Add the onions& cook until glossy. 13. Add sugar& stir. 14. Cook until the sugar is caramelized. 15. Deglaze with apple cider vinegar& red wine. 16. Season with salt& pepper. 17. Add the cabbage mixture& cook covered for about 30 to 40 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
