Pork Schnitzel with Warm Cabbage Salad
Crisp pan-fried pork schnitzel served with a warm sautéed cabbage and apple salad finished with cider vinegar for a quick, hearty dinner.
Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 4 pork cutlets
- 0.5 cup all-purpose flour
- 2 eggs
- 1 cup plain breadcrumbs
- 4 cups cabbage
- 1 apple
- 2 tablespoons apple cider vinegar
- 0.25 cup vegetable oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Cooking instructions
- Season the pork cutlets on both sides with the salt and pepper. Set out the flour, beaten eggs, and breadcrumbs in three shallow dishes. (about 2 min)
- Coat each cutlet in flour, dip it in egg, then press it into the breadcrumbs until evenly covered. (about 5 min)
- Heat the oil in a large skillet over medium heat. Pan-fry the breaded cutlets in batches, about 3 to 4 minutes per side, until golden and the thickest part reaches 145°F. Rest for 3 minutes. (about 10 min) — Medium heat; pork to 145°F
- Sauté the cabbage and apple in the same skillet over medium heat for 3 to 5 minutes, stirring, until just tender and still slightly crisp. (about 5 min) — Medium heat
- Stir the cider vinegar into the hot cabbage and apple, then serve the warm salad with the rested schnitzel. (about 1 min)