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.
Recipe: Wiener Schnitzel with Red Cabbage
A traditional Wiener Schnitzel with Red Cabbage recipe that will win every time.
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!
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.