Pork Schnitzel with Red Cabbage

By MiNDFOOD

Pork Schnitzel with Red Cabbage
The rich hue of purple cabbage is a gorgeous addition to any dish. Prepared with tiny currants and a little red wine vinegar it's delicious with pork schnitzel.

Parsley and parmesan crusted Pork Schnitzel add a tasty crunch to the warm sweet and sour braised tangy red cabbage with currants. The Pork Schnitzel with Red Cabbage is delicious served with lemon wedges and spicy mustard.

Pork Schnitzel with Red Cabbage Recipe

Serves 4

Ingredients:

1/4 cup plain flour

2 eggs

4 slices white sandwich bread

1/3 cup flat-leaf parsley leaves

1/4 cup finely grated parmesan

8 small pork schnitzels

1/4 cup olive oil

40g butter

1 small red onion, thinly sliced

1/4 cup currants

1/2 red cabbage, finely shredded

1 tbsp caster sugar

2 tbsp red wine vinegar

lemon wedges and dijon mustard, to serve

Method:

Place flour in a shallow dish. Break eggs into a second dish and whisk. Place bread and parsley in a food processor and process until fine breadcrumbs form. Transfer to a third dish. Add parmesan. Stir until combined. Lightly coat schnitzel with flour, egg and finally breadcrumb mixture. Transfer to a plate. Repeat with remaining schnitzels.

Preheat oven to 120˚C. Heat 1 tbsp oil and half the butter in a large non-stick frying pan over medium-low heat. Add 2 schnitzels and cook for 3 minutes each side or until golden. Transfer schnitzels to a baking tray. Place in oven. Repeat with remaining schnitzels, adding more oil and butter as required.

Heat 1 tbsp oil in a frying pan over medium heat. Add onion and cook for 3 minutes or until soft. Stir in currants. Add cabbage and stir until well combined. Sprinkle sugar over cabbage. Stir until combined. Cover and cook for 3-4 minutes or until cabbage begins to wilt. Stir in vinegar. Season with salt and white pepper.

Serve schnitzels with red cabbage, lemon wedges and mustard.

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