This Wiener Schnitzel was made with boneless pork chops that were pounded extra thin, breaded and fried golden brown in a cast iron skillet. The crust came out crispy and the pork center, very moist. The red cabbage has become a new favorite of mine. I added ingredients such as apple, onion, sugar, honey, allspice and vinegar. It’s filling, low fat and chocked full of Vitamin C! This recipe is surely a keeper.

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Ingredients
Red Cabbage
- 5 tbsp butter
- 1 head red cabbage, shredded
- 3/4 cup apple cider vinegar
- 1/4 cup water
- 1/3 cup white sugar
- 1 tbsp honey
- 1 tbsp salt
- 1/2 tbsp black pepper
- 1 honey crisp apple, sliced
- 1 small onion, sliced
- 1/4 tsp cayenne pepper
- 1/2 tsp all spice
Wiener Schnitzel
- 4 boneles pork chops or veal
- 2 large eggs
- 1 tbsp soul food seasoning
- 1/2 tsp salt
- 1 tsp black pepper
- 3/4 cup all-purpose flour
- 1 & 1/4 cup plain bread crumbs
- 1/4 cup pecorino romano
- 1/4 cup milk
- 1 tbsp fresh parsley, chopped
- 1 cup vegetable oil
- dash of hot sauce
- 1 lemon, sliced
Ingredients
Red Cabbage
Wiener Schnitzel
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Instructions
Red Cabbage
- Wash and shred one head of red cabbage and set aside in a large bowl.
- Slice a large honey crisp apple as shown in the example. One can use other types of apples but I prefer the honey crisp. Slice the onion in semi-thin half rings and also set aside.
- In a large stock pot, add the red cabbage, apple, onion and remaining ingredients. Set the pot to a medium heat and allow to come to a boil. Reduce heat to low, cover and simmer. Cook for 1 hour and 30 minutes. Stir every 30 minutes.
- Remove cabbage from heat and stir. Use a slotted spoon to serve and enjoy!
Weiner Schnitzel
- Pound out pork chops or veal on a cutting board until they are a about a 1/4 inch thin. I find that using the non-flat, tenderizer side works better and helps make the flour and egg wash stick to the chops better.
- In a large mixing bowl whisk together eggs, milk, parsley and a splash of your favorite hot sauce. Set aside.
- In another bowl add flour, soul food seasoning and black pepper. Mix the flour and spices together. Set aside.
- Coat the meat with flour and removed excess and then dip in eggs wash and finally the bread crumbs. Make sure all sides are coated well and set aside. In a large skillet add oil and set to medium heat. Allow the oil to get hot enough to fry. Carefully add schnitzels one at a time to the oil. Fry for about 5 minutes on both sides. Be sure to actively rotate the schnitzels around the pan so they cook and brown evenly.
- Garnish with fresh chopped parsley and sliced lemon.
Recipe Notes
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