Celebrity chef

Angela Boggiano

delicious. magazine’s food editor is an experienced writer and food stylist who's worked for numerous magazines. Her books include Pie and she co-wrote Italian Cook and The Italian Ingredients Cookbook, among others.

Serves 4

Pork schnitzels with apple and red cabbage sauerkraut recipe

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Ready in 50 minutes

4 x 125g pork escalopes, bashed out to about 75mm thickness
100g plain flour, seasoned
1 egg, lightly beaten
100g fresh breadcrumbs
Vegetable oil, for shallow frying
Lemon wedges, to serve

For the red cabbage sauerkraut
1 tbsp olive oil
1 onion, finely sliced
600g red cabbage, shredded
2 red apples, halved, cored and
thinly sliced
4 tbsp white wine vinegar
2 tsp light muscovado sugar

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1. Make the sauerkraut. Gently heat the oil in a large pan. Add the onion and cook for 6-8 minutes, until soft. Add the cabbage, apples, vinegar and sugar. Toss together with a good pinch of salt. Cover and simmer for 30-35 minutes, stirring occasionally.
2. Meanwhile, dust each escalope with the flour and dip into the egg. Press into the breadcrumbs to coat.
3. Add 2cm vegetable oil to a frying pan and put over a medium heat. When hot, cook the pork schnitzels for 2-3 minutes each side, until cooked through. Drain on kitchen paper and serve with the sauerkraut, lemon wedges to squeeze over and broccoli, if you like.

Nutritional info

Per serving: 506kcals, 21.6g fat (3.9g saturated), 34.9g protein, 45.3g carbs, 15.1g sugar, 0.7g salt

Chef's tip

Use chicken or turkey breasts, flattened, instead of the pork, if you like. You can freeze the sauerkraut for up to 2 months.

Pork schnitzels with apple and red cabbage sauerkraut recipe

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