Biscuits with schnitzel

Ingredients:

Brine

• 1 pork tenderloin, skin removed (600–700 g)
• 3 tbsp. table salt
• 1 tbsp. sugar

Pork

• Ground black pepper
• 1 cup flour
• 2 beaten eggs
• 2 tbsp. panko breadcrumbs, lightly seasoned with salt and pepper
• 3 tablespoons of vegetable oil

Assembling a sandwich

• Biscuits with sour milk, see recipe below
• Raspberry mayonnaise, see recipe below
• Braised Red Cabbage in Cider, recipe below

Biscuits with sour milk

• 4 tbsp. self-raising flour + extra for sprinkling
• 110 g butter + 3 tbsp melted butter
• 2–3 cups cold sour milk
• 1 tbsp. vegetable oil

Raspberry mayonnaise

• 1 cup mayonnaise
• 1 tbsp. freshly squeezed lemon juice
• 1 tbsp raspberry jam
• 0.5 tsp fresh lemon zest
• 1/8 tsp freshly ground black pepper

Braised red cabbage in cider

• 2 tablespoons butter
• 1 teaspoon of caraway seeds
• 1 head of red cabbage, finely shredded
• 3/4 cup natural non-alcoholic apple cider
• 1 tbsp. apple cider vinegar

Preparation:

1. Brine:
   
   Stir the salt and sugar into 6 cups of cold water until completely dissolved. Pour the brine into a large zip-lock bag and place the pork inside. Place the bag in a large bowl to prevent the brine from leaking, and refrigerate for 1 hour.
2. Pork:
   
   After 1 hour, remove the pork and pat dry with paper towels. Cut into 2.5 cm thick medallions, making about 8. Gently pound each medallion with a meat mallet until the pork is about 0.5 cm thick. Season with pepper and set aside.
3. Place a wire rack inside a baking sheet. Prepare a standard breading station using three shallow baking dishes. Fill one with flour, add a beaten egg to another, and add breadcrumbs to the last. Dredge each medallion in flour, shake off any excess, then dip in the egg, let any excess drip off, and then coat completely in breadcrumbs. Place on the wire rack.
4. Preheat oven to 80°C. Heat oil in a heavy-bottomed frying pan over medium heat.
5. Place half the medallions in the oil and fry on each side until golden brown, 3–4 minutes per side. Transfer the fried medallions to another rack and return to the oven to keep warm. Repeat with the remaining medallions.
6. Sandwich:
   
   Carefully cut the buns in half and place one or two medallions on the bottom half. Spread the tops of the buns with raspberry mayonnaise, then top with some braised cabbage. Serve the sandwiches with the remaining cabbage on the side.

7. Biscuits with sour milk

   
   Preheat the oven to 220°C (425°F). Place a heavy cast-iron skillet in the oven to preheat. Chill a large mixing bowl, pastry blender, flour, and 110g (4 oz) of butter in the freezer for 15 minutes before cooking.
   
   Place the flour in a chilled bowl. Working quickly, cut the butter into the flour with a chilled pastry blender (or your fingers), creating pea-sized balls of butter. Add the buttermilk in batches until the dough is smooth but still moist. Turn the dough out onto a floured surface and lightly roll it out into a 2.5 cm thick circle. Using a cookie cutter, cut out 8 circles from the dough. Use the remaining dough to make a strawberry shortcake crust!
   
   Carefully remove the pan from the oven and add butter. Place the dough circles tightly next to each other on the hot pan and brush with 3 tablespoons of melted butter. Bake until golden brown, about 15 minutes.
8. Raspberry mayonnaise:
   
   In a bowl, combine mayonnaise, lemon juice, raspberry jam, lemon zest and pepper.
9. Braised cabbage in cider:
   
   Heat a heavy-bottomed wok over medium heat. Add the butter until melted. Add the caraway seeds and stir until fragrant, about 30 seconds. Add the cabbage in batches until slightly wilted, about 5 minutes. Add the cider and vinegar and simmer for 15 minutes, until the cabbage is soft and pliable. Season with salt and pepper to taste.