Crispy Pork Schnitzel Recipe
Recipe information
Make Crispy Pork Schnitzel in just 1h 30m. Red wine braised cabbage, crispy potato, mustard cream sauce
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Ingredients
For the Crispy Pork Schnitzel
For the Red Wine Braised Cabbage
For the Crispy Potatoes
For the Mustard Cream Sauce
Pork Schnitzel Preparation
1. Prepare the Pork
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.
2. Breading 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.
3. Fry the Schnitzel
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.
Red Wine Braised Cabbage
4. Prepare the Cabbage
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.
5. Braised 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.
Crispy Potatoes
6. Prepare the Potatoes
Peel and cube the potatoes. Boil in salted water until fork-tender, about 10 minutes. Drain and let cool.
7. Crispy 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.
Mustard Cream Sauce
8. Make the Sauce
In a saucepan, heat heavy cream over medium heat. Stir in Dijon mustard, salt, and pepper. Cook until slightly thickened, about 5 minutes.
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