Seven Seeds Organic Pork Schnitzel Recipe

Prepare pork

If pork loin chops are thicker than 1/2 inch, place each between two pieces of plastic wrap or in a large zip-top bag and gently pound with a meat mallet or rolling pin until about 1/4-inch thick and even. Trim any large pieces of fat. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

Setup dredging station

Put the 3/4 cup flour in a shallow dish. In a second shallow dish, whisk 2 large eggs with 2 tablespoons milk until combined. In a third shallow dish, spread 1 1/2 cups breadcrumbs. Season the flour and breadcrumbs lightly with a pinch of salt and pepper.

Dredge pork

One at a time, coat pork in flour, shaking off excess; dip into egg mixture allowing excess to drip off; press firmly into breadcrumbs to fully coat both sides. Place breaded cutlets on a wire rack and rest 5–10 minutes to help coating adhere.

Fry schnitzel

In a large skillet (preferably stainless steel or cast-iron) heat 1/2 cup neutral oil over medium-high until shimmering but not smoking (about 350°F if using a thermometer). Add breaded cutlets in a single layer without crowding (work in batches if needed). Fry 2–3 minutes per side, adjusting heat to maintain even browning, until golden brown and internal temperature reaches 145°F. Add 2 tablespoons unsalted butter to pan during the last minute and spoon the foaming butter over cutlets for flavor and color. Transfer to a paper-towel-lined rack to drain and keep warm in a low oven (200°F) while finishing remaining cutlets.

Finish

If desired, squeeze lemon wedges over schnitzel just before serving and sprinkle with chopped parsley and optional toasted seeds.

Start aromatics

Melt 2 tablespoons unsalted butter in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the thinly sliced yellow onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

Add cabbage and apple

Add 1 lb shredded red cabbage and the thinly sliced apple to the pan. Toss to coat in butter and cook 4–6 minutes until cabbage begins to soften and reduce in volume.

Deglaze and season

Stir in 3 tablespoons apple cider vinegar and 2 tablespoons brown sugar, scraping up any browned bits. Pour in 1/2 cup apple juice or chicken stock. Add 1 teaspoon salt, 1/4 teaspoon black pepper, and the optional whole cloves and bay leaf. Bring to a gentle simmer.

Braise

Reduce heat to low, cover partially with a lid, and braise 25–30 minutes, stirring occasionally, until cabbage is tender and flavors have melded. If the mixture becomes too dry, add 1–2 tablespoons water or stock. Taste and adjust seasoning: more vinegar for brightness or sugar for sweetness.

Finish

Remove and discard whole cloves and bay leaf. Keep warm until serving alongside schnitzel.

Prepare brown butter base

In a small skillet over medium heat, melt 4 tablespoons unsalted butter. Continue cooking, swirling the pan frequently, until butter foams and the milk solids turn golden brown and smell nutty, about 4–6 minutes. Watch closely to avoid burning.

Add apple and finish sauce

Add 1/2 small apple, finely diced, to the browned butter and sauté 1 minute to warm the apple and soften slightly. Remove from heat and stir in 1 teaspoon fresh lemon juice, 1 teaspoon honey or maple syrup (optional), and 1/4 teaspoon fine sea salt. Taste and adjust: a touch more lemon brightens, a touch more honey adds sheen.

Hold

Keep the apple brown butter warm; it will be spooned over the finished schnitzel just before serving.

Plate one or two schnitzels per serving. Spoon a generous portion of the sweet & sour braised red cabbage alongside. Drizzle 1–2 tablespoons of the warm apple brown butter over the schnitzel. Garnish with chopped parsley and optional toasted seeds. Serve immediately with lemon wedges on the side.