Rosemary Pork Schnitzel with Braised Red Cabbage

There’s a lesson we all must learn: It is never too early for Oktoberfest. Screw summer.

There is no better time than any time for cold beer, fried pork, and vinegary sweet cabbage. German food is gorgeous, filling, and perfect. What other culture adds mustard to anything and everything? Mustard, beer, and fried goodness are a good a reason as any other to culinary-travel to a country.

En Guete!


Rosemary Pork Schnitzel with Braised Red Cabbage

Rosemary Pork Schnitzel with Braised Red Cabbage

Course Main Course
Cuisine German
Servings 4 servings


Pork Schnitzel

  • 4 4 oz pork loin steaks
  • 1 large egg, beaten
  • 1/3 cup all purpose flour
  • 1/2 cup Panko breadcrumbs
  • salt and pepper
  • 1 tbsp fresh rosemary, finely chopped
  • 2 cups canola oil

Braised Red Cabbage

  • 2 tbsp butter
  • 4 cups thinly sliced red cabbage
  • 1 Granny Smith apple, thinly sliced
  • 1/2 cup sherry vinegar
  • 3 tbsp water
  • 1/4 cup sugar
  • 1/4 tsp ground clove
  • salt and pepper


Pork Schnitzel

  1. Place each loin steak between to pieces of cling film and, using a meat mallet, flatten the steak until it's 1/2" thick. Lay out the dredging station: in 3 different bowls place the flour, egg, and Panko, in that order. Season the Panko well with salt and pepper and add rosemary. Heat oil in a skillet over medium-high heat. Dredge each pork steak in flour, shaking to remove any excess, then dip into the egg. Finally, cover the pork well in Panko until completely coated.
  2. Fry each pork steak for 3-4 minutes per side, or until golden brown and crispy. Remove the pork and drain on a paper towel.

Braised Red Cabbage

  1. Add the butter, red cabbage, apple, vinegar, water, sugar, and clove to a large pot and stir well. Turn on heat to medium high and bring to a boil. Then reduce to a simmer and cover the pot; cook for 1 hour until the cabbage has softened.


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