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Schnitzel with Spaetzle and Red Cabbage
Created by: Howcan Team
Ingredients
- 4 pork loin cutlets, pounded to 1/4 inch thickness
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- 1/4 cup vegetable oil
- 1 onion, finely chopped
- 1 small head of red cabbage, shredded
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
- 1 pound spaetzle noodles
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
Instructions
- Season the pork cutlets with salt and pepper.
- Dredge the cutlets in flour, then dip in the beaten eggs, and coat with breadcrumbs, pressing gently to adhere.
- Heat the vegetable oil in a large skillet over medium-high heat. Fry the breaded cutlets for 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and keep warm.
- In the same skillet, add the chopped onion and cook until translucent. Add the shredded red cabbage, apple cider vinegar, brown sugar, caraway seeds, ground cloves, allspice, salt, pepper, and water. Stir to combine, then cover and simmer for 20-25 minutes, stirring occasionally, until the cabbage is tender.
- While the cabbage is cooking, bring a large pot of salted water to a boil. Cook the spaetzle noodles according to package instructions. Drain and toss with butter and chopped parsley.
- Serve the schnitzel with the red cabbage and spaetzle. Enjoy!
Schnitzel with Spaetzle and 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 German cuisine. The crispy, breaded schnitzel is typically made with veal or pork, pounded thin and fried to golden perfection. The tender, chewy spaetzle, a type of egg noodle, and the tangy, sweet red cabbage perfectly complement the rich flavors of the schnitzel. This hearty and comforting dish is often associated with Bavarian cuisine and is a favorite in beer gardens and traditional German restaurants. Today, the best versions of this dish can be found in authentic German eateries, where skilled chefs prepare the schnitzel to crispy perfection and the spaetzle to a tender, chewy texture. The key to getting this dish right lies in the preparation of the schnitzel, ensuring it is perfectly crispy on the outside and tender on the inside. While the traditional method of frying the schnitzel is most popular, some chefs also offer a healthier alternative by baking the schnitzel. This dish is a must-try for anyone looking to experience the rich flavors and comforting warmth of German cuisine.
60 min
4
650 calories
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