Red wine braised cabbage, crispy potato, mustard cream sauce

Slice the pork loin into thin cutlets (about 1/2 inch thick). Tenderize by pounding them gently with a meat mallet. Season both sides with salt and pepper.

Prepare the Pork

Set up a breading station: one plate with flour, one with beaten eggs, and one with bread crumbs. Dredge each pork cutlet in flour, dip in egg, and coat with bread crumbs.

Breading the Pork

In a large skillet, heat vegetable oil over medium-high heat. Fry each schnitzel for about 3-4 minutes on each side until golden brown and crispy. Drain on paper towels.

Fry the Schnitzel

Shred the red cabbage and set aside. In a large pot, heat olive oil over medium heat. Add the cabbage and sauté for 5 minutes.

Prepare the Cabbage

Add red wine, apple cider vinegar, sugar, salt, black pepper, and caraway seeds. Cover and simmer for about 30 minutes until the cabbage is tender.

Braised Cabbage

Peel and cube the potatoes. Boil in salted water until fork-tender, about 10 minutes. Drain and let cool.

Prepare the Potatoes

Toss the cooled potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast at 425°F (220°C) for about 25-30 minutes until golden and crispy.

Crispy Potatoes

In a saucepan, heat heavy cream over medium heat. Stir in Dijon mustard, salt, and pepper. Cook until slightly thickened, about 5 minutes.

crispy pork schnitzel

Recipe information

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