I made the apple salsa first. Two Granny Smith apples are cored and diced. A celery stalk is also diced, smaller that the apples. Really tiny. I don't care a lot for celery so the smaller the dice, the further from my mind would it be as I ate it. Apple cider vinegar and honey are added and mixed in until the apples and celery are coated. Chopped tarragon finishes the salsa. I deviated here by not adding chopped fresh mint. I just didn't have any on hand.
Next I prepared the cauliflower. Vegetable oil, chopped garlic and cumin are mixed well. Cauliflower florets are added and tossed until they are coated. This is poured into a baking dish and few pieces of butter are placed on top. Panko is sprinkled over the top. This roasts in a 425° oven for 20-30 minutes, until the panko is golden and the cauliflower is al dente. Chef Mooking used whole cumin seeds that he ground coarse. I didn't. I simply used powdered cumin. It was, afterall, a week night.
Schnitzel requires pounding out pork cutlets until they are very thin. I didn't have any desire to do this. Nor did I need to. The pork I had purchased was already less than a half-inch thick, and would suffice. Each cutlet was dredged in flour, dipped in beaten egg, and breaded with panko crumbs. They are pan fried in vegetable oil over medium-high heat for about five minutes a side. The breading will be a deep golden brown.
We simply loved this meal! The pork was tender and moist. The breading light and crispy. The salsa was a nice variation from applesauce on pork chops. And the cauliflower was just amazing. Susie was more than willing to finish cleaning the dishes after she ate.
Bon appétit!
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