German Pork Schnitzel with Creamy Mushroom Sauce and Braised Red Cabbage

Ingredients

• 4 total cuts Pork Steaks or Center Cut Pork Chops
• 1 cup All-purpose flour
• 2 teaspoons Kosher salt (for breading)
• 2 teaspoons Fresh cracked black pepper (for breading)
• 4 Large eggs
• 1/3 cup Heavy whipping cream (or half and half/milk)
• 1/4 teaspoon Nutmeg
• 1/2 lemon Lemon zest
• 2 teaspoons Kosher salt (for egg wash)
• 1/2 teaspoon Fresh cracked black pepper (for egg wash)
• 2 cups Regular breadcrumbs
• As needed for frying Neutral flavored oil (e.g., avocado oil)
• 3 tbsp Ghee (clarified butter)
• 2 cups each Button mushrooms
• 1 cup each Baby Bella mushrooms
• 1 cup Oyster mushrooms
• 1 Small yellow onion (for sauce)
• 3 tbsp Neutral flavored oil or Ghee (for sautéing mushrooms/onions)
• 2 1/2 teaspoons All-purpose flour (for thickening sauce)
• 2 cups Chicken stock
• 1 cup Heavy whipping cream (for sauce)
• To taste Kosher salt (for sauce)
• To taste Fresh cracked black pepper (for sauce)
• 1 pinch Ground cumin
• 2 tablespoons Finely minced fresh parsley
• 1 Red onion (for cabbage)
• 4 Garlic cloves (for cabbage)
• 1/4 cup Rendered pork lard, Bacon fat, or oil
• 1 head Red cabbage
• 2 Granny Smith apples (or sour apples)
• 3/4 cup Dry red wine (Cabernet or Malo) or grape juice
• 2 Bay leaves
• 2 teaspoons Granulated sugar
• 3 tbsp Red wine vinegar
• 2 cups Water (for cabbage)
• 2 tablespoons Currant jelly or regular grape jelly