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Pork Schnitzel with Red Cabbage
Created by: Howcan Team
Ingredients
- 4 pork loin chops, boneless, 1/2 inch thick
- 1/2 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup vegetable oil
- 1 small head of red cabbage, shredded
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Place each pork chop between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet or rolling pin.
- In three separate shallow dishes, place the flour in one, beat the eggs in another, and mix the breadcrumbs with salt, pepper, and paprika in the third.
- Dredge each pork chop in the flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
- Heat the vegetable oil in a large skillet over medium-high heat. Fry the breaded pork chops for 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
- In a separate large skillet, melt the butter over medium heat. Add the shredded red cabbage and sauté for 5 minutes until slightly wilted.
- Stir in the apple cider vinegar and brown sugar, then cover and cook for an additional 10-15 minutes, stirring occasionally, until the cabbage is tender. Season with salt and pepper to taste.
- Serve the pork schnitzel with the red cabbage on the side. Enjoy!
Pork Schnitzel with Red Cabbage is a classic German dish that has been enjoyed for centuries. The dish originated in Germany and has since become a beloved staple in many European countries. The crispy, breaded pork schnitzel pairs perfectly with the sweet and tangy flavor of the red cabbage, creating a delightful combination of textures and tastes. One of the most famous variations of this dish can be found in the Bavarian region of Germany, where chefs take great pride in perfecting the art of schnitzel-making. The key to a delicious pork schnitzel lies in the thinness of the meat and the crispy breading, achieved through precise pounding and breading techniques. Today, the best versions of Pork Schnitzel with Red Cabbage can be found in authentic German restaurants that stay true to traditional recipes and cooking methods. The quality of the pork, the seasoning of the breading, and the slow cooking of the red cabbage are all crucial elements in creating an exceptional dish. For those looking to try a different approach, a popular alternative method involves using veal instead of pork for the schnitzel, resulting in a more delicate flavor. Additionally, some chefs incorporate apples or onions into the red cabbage for added depth of flavor. Whether enjoyed in a cozy German gastropub or prepared at home with a personal touch, Pork Schnitzel with Red Cabbage continues to be a timeless favorite, offering a satisfying and comforting dining experience.
40 min
4
450 calories
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