Pork Schnitzels With Apple And Red Cabbage Sauerkraut
Serves: 4 | Preparation & Cooking time: 50 minutes
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
- 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.