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.

Serves 4

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

white pepper

lemon wedges and dijon mustard, to serve

1 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.

2 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.

3 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.