WIENER SCHNITZEL WITH BRAISED RED CABBAGE | BCLIQUOR

Ingredients

• 1 tsp (5 ml) salt
• ½ tsp (2 ml) freshly ground pepper
• ¼ tsp (1 ml) ground nutmeg
• 1 cup (250 ml) all-purpose flour
• 2 large eggs, beaten
• 2 tbsp (30 ml) water
• 2 cups (500 ml) dry bread crumbs
• 4 veal (or pork) cutlets, about 5 oz (140 g ) each, pounded very thin
• vegetable or canola oil, for frying
• lemon wedges, for garnish
• 1 tbsp (15 ml) vegetable or canola oil
• ½ head red cabbage, finely shredded
• 3 tbsp (45 ml) cider vinegar
• 1 tbsp (15 ml) red wine vinegar
• 2 tsp (10 ml) sugar
• ¼ tsp (1 ml) ground cloves
• ¼ tsp (1 ml) cinnamon