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Ingredients
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Wiener Schnitzel
Red Cabbage (Rotkohl)
Method
Wiener Schnitzel
Prepare cutlets
If whole veal cutlets are thick, place each between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until even and 1/8–1/4 inch (3–6 mm) thick. Trim any ragged edges so each is roughly 4–5 inches across. Pat dry with paper towels and season both sides lightly with 1/2 tsp salt and 1/4 tsp pepper.
Set up breading station
Place the flour in a shallow dish. In a second shallow dish, beat the eggs with 2 tablespoons milk until uniform. In a third shallow dish, place the breadcrumbs; season them with remaining 1/2 tsp salt and 1/4 tsp pepper and gently mix.
Bread the cutlets
Working with one cutlet at a time, dredge it lightly in flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press into breadcrumbs so the surface is evenly coated. Do not press hard — a loose, even coating is traditional. Place breaded cutlets on a wire rack or tray and let rest 10–15 minutes to help the crust adhere.
Heat the fat
In a large skillet (preferably stainless steel or cast iron) heat clarified butter or oil over medium-high heat until shimmering and a small pinch of breadcrumbs sizzles immediately (temperature about 350°F / 175°C). If using, add unsalted butter in the pan just before frying for flavor; it will foam but keep the temperature steady.
Fry the cutlets
Add one or two cutlets to the pan without crowding (work in batches). Fry 2–3 minutes per side until golden brown and crisp, spooning hot fat over the top once or twice to help even browning. Adjust heat as needed so the crust browns but does not burn. Internal temperature should reach about 145°F for veal and the coating should be golden.
Drain and keep warm
Transfer cooked schnitzels to a rack set over a baking sheet or paper towels to drain briefly. Keep warm in a 200°F (95°C) oven while you finish remaining cutlets. Finish the frying fat between batches if necessary to maintain temperature.
Red Cabbage (Rotkohl)
Prepare cabbage and aromatics
Core the cabbage and thinly slice it into fine ribbons. Peel and finely chop the onion. Peel and grate or finely chop the apple.
Sweat onion and apple
In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons butter over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes. Add the grated apple and cook 2 minutes more.
Add cabbage and seasonings
Add the sliced cabbage to the pot along with 3 tablespoons apple cider vinegar, 2 tablespoons brown sugar, 1 bay leaf, and the whole cloves if using. Pour in 1/2 cup apple juice or low-sodium chicken broth. Stir to combine and bring to a gentle simmer.
Simmer
Reduce heat to low, cover partially, and simmer gently for 30–40 minutes, stirring occasionally, until cabbage is very tender and flavors have melded. If liquid evaporates too quickly, add a splash of water or more apple juice. Taste and season with 1 teaspoon salt and 1/2 teaspoon pepper, adjusting vinegar and sugar to reach a balanced sweet-tart flavor.
Finish
Remove the bay leaf and cloves before serving. If desired, increase heat for a few minutes uncovered to reduce excess liquid and concentrate flavor. Keep warm until ready to plate with the schnitzel.