Pork Schnitzel with Warm Apple and Cabbage

Thin pork cutlets cook quickly in a shallow layer of oil. Pound them to an even thickness so the coating browns before the meat dries out. Serve with a warm apple-cabbage slaw and small boiled potatoes for a dinner with crisp, tart, and savory parts.

Serves: 4
Prep: 20 minutes
Cook: 25 minutes

Ingredients

• 1 1/2 pounds baby potatoes
• 1/2 small green cabbage, thinly sliced
• 1 crisp apple, cored and cut into matchsticks
• 1 tablespoon cider vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• 4 boneless pork loin chops, about 5 ounces each
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup plain breadcrumbs
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1/2 cup neutral oil, for shallow frying
• 2 tablespoons chopped parsley
• Lemon wedges, to serve

Method

1. Put the potatoes in a saucepan, cover with cold water, and bring to a boil. Simmer for 12 to 15 minutes, until a knife slides through easily. Drain, season with a pinch of salt, and keep covered.
2. Meanwhile, whisk the vinegar, mustard, olive oil, salt, and pepper in a large bowl. Add the cabbage and apple and toss. Let stand while you cook the pork.
3. Place each chop between sheets of parchment and pound to about 1/4 inch thick. Set out the flour, beaten eggs, and breadcrumbs in three shallow dishes.
4. Coat each cutlet in flour, then egg, then breadcrumbs, pressing gently so the crumbs adhere.
5. Heat the neutral oil in a large skillet over medium heat. Fry the cutlets in batches for 2 to 3 minutes per side, until golden and the center reaches 145°F. Transfer to a rack or paper towel-lined plate and rest for 3 minutes.
6. While the pan is still warm, toss the cabbage and apple for 1 to 2 minutes, just until slightly softened. Serve with the schnitzel and potatoes, finished with parsley and lemon.

Variations

Use panko for a lighter, craggy coating or add 1 teaspoon sweet paprika to the breadcrumbs. For a sharper slaw, leave the cabbage uncooked. Keep the oil at a steady medium heat so the crumbs brown without scorching.

Storage and reheating

Refrigerate leftovers promptly in separate covered containers and use within 3 to 4 days. Reheat schnitzel on a rack in a 350°F oven until hot so the underside stays drier; refresh the cabbage with a little vinegar before serving.

Put the components on one list

See the grocery list for a budget and seasonal meal planning without overbuying for practical ways to plan the shop. Choose a night for the cutlets in the Lucru Home meal planner, then add potatoes and cabbage to the list.