Schnitzel sandwiches For the brine:
1) Mix the salt and sugar in 1.4 litres of cold water until dissolved. Pour the brining liquid into a 4.5 litre zipper-topped bag and place the pork in the brining liquid. Place the bag in a large bowl to prevent leakage, and keep in the fridge for 1 hour.
For the pork:
1) After 1 hour, remove the pork and dry off with paper towels. Cut into 2.5cm medallions, making 8. Gently pound each medallion with a meat mallet until the pork is about .6cm thick. Sprinkle with pepper and set aside.
Set a wire rack inside a baking sheet. Set up a standard breading procedure in three shallow dishes. Put the flour in one, the beaten egg in another and the panko in the last one. Dredge each medallion in the flour, shake off any excess, then in the egg, let the excess drip and then coat fully in the breadcrumbs. Set aside the wire rack.
Preheat the oven to 79C. Heat up the oil in a heavy-bottomed skillet to a medium heat. Place half of the medallions in the oil and fry on each side until golden brown, 3 to 4 minutes a side. Set the cooked medallions aside on another wire rack and place in the oven to stay warm. Repeat with the remaining medallions.
For the buttermilk rolls:
1) Preheat the oven to 220C/Gas 8. Place a heavy cast-iron skillet into the oven to preheat. Chill a large mixing bowl, pastry cutter, flour and 115g butter in the freezer 15 minutes before assembling the rolls.
Add the flour to the chilled mixing bowl. Working quickly, cut 115g butter into the flour using the chilled pastry cutter (or your fingers) - the goal here is pea-sized balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 2.5cm thick round. Using a scone cutter or business end of a measuring cup, cut out 8 rolls. (Use the extra dough to cook up a big piece of shortcake for dessert...strawberry shortcake!)
3) Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet right up against each other, and brush with the 3 tablespoons of melted butter. Bake until golden brown, about 15 minutes.
For the raspberry mayonnaise:
1) Mix the mayonnaise, lemon juice, raspberry jam, lemon zest and pepper in a bowl.
For the cider-braised red cabbage:
1) Heat a heavy-bottomed pan 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, 5 minutes. Add the cider and vinegar and simmer for 15 minutes until the cabbage is soft and supple. Season with salt and pepper.
To build the sandwiches:
Carefully split the rolls in half and lay a medallion or 2 on the bottom portion. Slather the roll tops with raspberry mayonnaise and then top with some cider-braised cabbage. Serve any remaining cabbage on the side.
