Wiener schnitzel with pickled red cabbage and mustard cream sauce

Cut each tenderloin into three roughly six ounce pieces.

Seal one piece at a time in a freezer bag and pound 50 to 60 times, until between an eighth and a quarter inch thick.

Season both sides generously with salt, stack on a plate and dry brine in the fridge 25 to 30 minutes.

Slice the purple cabbage thinly into long strips and shred the onion crosswise.

Bring the vinegar, water, sugar and salt to a hard boil in a small saucepan, add the onion then the cabbage and push it under.

Once slightly softened, 30 seconds to a minute later, cover and let the pickle cool off heat about 15 minutes, then refrigerate.

Spin two containers of panko in a food processor about a minute so the crumbs are powdery and coat evenly.

Toss each cutlet in flour and shake off the excess, turn it through the scrambled egg and drain, then pack panko over every square inch by hand.

Hold the breaded cutlets on a sheet tray.

Melt the butter in a saucepan over medium high, add the minced shallot and a pinch of salt and saute about 30 seconds until softened.

Stir in the flour to make a light roux and fry 30 seconds to a minute, then add the white wine.

Add the chicken stock and bring to a simmer to cook off the raw wine, then add the heavy cream, grainy mustard, chopped capers and salt.

Simmer and reduce by at least half, 10 to 15 minutes, to a velvety nappe.

Heat about two quarts of canola oil, three inches deep, in a heavy bottom dutch oven to 350 to 360F.

Fry one schnitzel at a time for three minutes total, flipping halfway and frying 90 seconds more, to golden brown and about 150F inside.

Hold the fried schnitzels on a wire rack in the low oven.

Plate the schnitzel with the spaetzle, a strong pinch of the pickled cabbage and onion, and spoonfuls of the mustard cream sauce at the edge of the cutlet.