Pork Schnitzels With Apple And Red Cabbage Sauerkraut
Serves: 4 | Preparation & Cooking time: 50 minutes
Ingredients:
4 Tasman Pork Schnitzels, tenderise schnitzels to about 75mm thickness
100g plain flour, seasoned
1 egg, lightly beaten
100g fresh breadcrumbs
Vegetable oil, for shallow frying
Lemon wedges, to serve
1 tbsp Golden Grange Extra Virgin 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.
Tips:
Use chicken or turkey breasts, flattened, instead of the pork, if you like. You can freeze the sauerkraut for up to 2 months.
