Pat the pork cutlets dry with paper towels. If necessary, place each cutlet between two sheets of plastic wrap or parchment and pound gently with a meat mallet or heavy skillet until about 1/4 inch (6 mm) thick and even in thickness.

Season and set up dredging station

In a shallow dish combine the flour with 1 tsp salt, 1/2 tsp pepper and paprika. In a second shallow bowl whisk the eggs with 2 tbs milk until smooth. In a third shallow bowl combine the breadcrumbs with the remaining 1 tsp salt and 1/2 tsp pepper (and optional extra fine breadcrumbs if using) and mix well.

Dredge the cutlets

Working one at a time, lightly dust a cutlet in seasoned flour, shaking off excess. Dip it into the egg wash, letting excess drip off, then press into the breadcrumbs to coat completely. Place breaded cutlets on a wire rack while you finish the rest. For best adhesion, let rest 10–15 minutes in the refrigerator.

Heat oil and butter

In a large skillet (cast-iron or heavy stainless) add 1 cup vegetable oil and 2 tbs butter. Heat over medium-high until the butter foams and the oil reaches about 350°F (175°C). If you don’t have a thermometer, a small breadcrumb should sizzle vigorously when dropped in.

Fry the schnitzel

Cook cutlets in batches to avoid crowding. Fry each cutlet 2.5–3 minutes per side until golden brown and crisp, adjusting heat as needed to prevent burning. Use tongs to press gently for even contact. Transfer cooked schnitzels to a wire rack set over a baking sheet or paper towel-lined plate; keep warm in a low oven (200°F / 95°C) while finishing remaining cutlets.

Finish and serve

If desired, briefly spoon hot pan fat over the schnitzels for extra gloss. Serve immediately with lemon wedges.

Fries

Prepare potatoes

Peel if desired and cut potatoes into 1/3–1/2 inch (8–12 mm) sticks. Rinse cut fries under cold water until the water runs clear to remove surface starch. Drain, then soak in a bowl of cold water (covering them) for at least 30 minutes or up to 2 hours; this improves crispness.

Dry and first fry (blanch)

Drain and dry potatoes thoroughly with clean kitchen towels or paper towels. Heat oil in a deep pot or fryer to 325°F (160°C). Working in batches, fry the potatoes 4–5 minutes until they are soft but not colored. Remove with a slotted spoon and drain on paper towels; let rest 10 minutes.

Second fry to crisp

Increase oil temperature to 375°F (190°C). Fry the potatoes in batches 2–3 minutes until golden and crisp. Remove and drain on paper towels or a wire rack. While hot, season with sea salt, black pepper and paprika (if using). Keep warm in a low oven if needed and serve alongside schnitzel.

Braised Red Cabbage

Prep cabbage and aromatics

Remove core from the cabbage and cut into quarters. Thinly slice the cabbage crosswise. Slice the onion thinly and dice the apple.

Sauté onion and apple

In a large heavy pot or Dutch oven, heat 2 tbs butter and 1 tbs oil over medium heat. Add the sliced onion and cook until soft and translucent, about 5–7 minutes. Add the diced apple and cook 2–3 minutes until it begins to soften.

Add cabbage and seasonings

Add the sliced cabbage to the pot and toss to combine. Stir in the brown sugar, apple cider vinegar, red wine (if using), and the stock. Add the bay leaf, whole cloves, 1 tsp salt and 1/2 tsp pepper. Stir to combine.

Braise gently

Bring mixture to a gentle simmer, then reduce heat to low. Cover partially and braise for 35–45 minutes, stirring occasionally, until cabbage is tender and flavors have melded. If the braise becomes too dry, add up to another 1/4 cup stock or water.

Adjust seasoning and finish

Remove and discard the bay leaf and cloves. Taste and adjust seasoning — add a splash more vinegar for brightness or 1–2 tbs brown sugar for sweetness, if desired. Stir in an extra teaspoon of butter for shine. Serve hot alongside schnitzel and fries.