Pork schnitzels with apple and red cabbage sauerkraut
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Easy
- March 2008
-
Serves 4 people
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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.
Nutrition: per serving
- Calories
- 506kcals
- Fat
- 21.6g (3.9g saturated)
- Protein
- 34.9g
- Carbohydrates
- 45.3g (15.1g sugar)
- Salt
- 0.7g
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Ingredients
- 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
Method
- 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.
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delicious. tips
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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