Pork schnitzels with apple and red cabbage sauerkraut
- March 2008
- Serves 4 people
- Ready in 50 minutes
This traditional German recipe of pork schnitzels with sauerkraut makes a cheap midweek dinner – it costs just £4.55 for a family of four.
- 21.6g (3.9g saturated)
- 45.3g (15.1g sugar)
- 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
- 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.
- Meanwhile, dust each escalope with the flour and dip into the egg. Press into the breadcrumbs to coat.
- 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.
Use chicken or turkey breasts, flattened, instead of the pork, if you like.
You can freeze the sauerkraut for up to 2 months.
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