Schnitzel Recipe

Prepare the Pork Cutlets

Flatten the pork cutlets to about 1/4 inch thickness using a meat mallet. Season both sides with salt and black pepper.

Breading Process

Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each cutlet in flour, dip in the egg, and coat with breadcrumbs.

Fry the Cutlets

In a large skillet, heat vegetable oil over medium heat. Fry the breaded cutlets for about 3-4 minutes on each side or until golden brown. Drain on paper towels.

Cook the Bacon

In a large pot, cook the diced bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.

Braised Cabbage

Add shredded cabbage to the pot with the bacon drippings. Stir in apple cider vinegar, brown sugar, salt, and caraway seeds. Cook on low heat for about 30 minutes, stirring occasionally until the cabbage is tender.

Finish the Dish

Stir the crispy bacon back into the cabbage before serving.

Prepare the Dough

In a mixing bowl, combine flour, eggs, milk, and salt. Mix until a smooth dough forms, let it rest for 10 minutes.

Cook the Späetzle

Bring a pot of salted water to a boil. Using a späetzle maker or a colander, press the dough into the boiling water. Cook for 2-3 minutes until they float to the top. Remove with a slotted spoon and set aside.

Sauté the Mushrooms

In the same skillet used for the schnitzel, melt butter over medium heat. Add sliced mushrooms and cook until browned, about 5 minutes.

Add Garlic and Deglaze

Stir in minced garlic and cook for 1 minute. Pour in white wine and let it simmer for 2-3 minutes, scraping the bottom of the skillet.

Finish the Sauce

Add chicken broth and lemon juice, then season with salt and black pepper. Let the sauce simmer for an additional 5 minutes until slightly thickened.