Pork Schnitzel with Red Cabbage
When we have a little extra time for dinner or are celebrating a special occasion, pork schnitzel with red cabbage is always my go-to meal. It’s nostalgic for my husband and has become one of those core-memory meals for our own family. It's the kind of dinner everyone gets excited to have. Crispy & Delicious!
I hope this recipe finds a special place around your family’s table, just as it has around ours.
What is Pork Schnitzel?
Schnitzel is a thin cut of meat that is breaded and pan-fried until golden brown and crispy. Wiener Schnitzel is the traditional Austrian version made specifically with veal, while pork schnitzel uses boneless pork chops or pork cutlets.
Pork is easy to find, affordable, and makes an incredibly tender schnitzel when it's pounded thin.
For this dinner, I pair the crispy pork with slow-cooked red cabbage. The cabbage is buttery, slightly sweet, and tangy from apple cider vinegar—the perfect contrast to the rich, crispy schnitzel.
Why You'll Love This Recipe
This isn't necessarily a throw-everything-together-in-20-minutes weeknight dinner, but that's part of why I love it. It's a meal that feels like you actually made dinner.
The schnitzel is crispy on the outside and tender inside, while the cabbage can simmer away on the stove as you prepare everything else. Add potatoes and fresh lemon, and you have a cozy, complete meal that feels special without using complicated ingredients.
It's also a great recipe for entertaining because you can make the cabbage ahead of time and focus on frying the schnitzel right before everyone sits down.
Tips for the Best Pork Schnitzel
Pound the pork thin.
This might be the most important step. About ¼ inch is perfect. Thin pork cooks quickly, stays tender, and gives you the right breading-to-meat ratio.
Keep the thickness even.
Pay extra attention to the thicker portions of the pork as you're pounding it. Uneven cutlets can have overcooked edges by the time the middle is finished.
Use fine breadcrumbs.
Panko will work, but fine breadcrumbs give schnitzel its more traditional delicate, crispy coating.
Don't press the breadcrumbs into the pork.
You don't want a heavy, compact breading. Gently coat each piece and shake off the excess.
Make sure your oil is hot.
If the oil isn't hot enough, the breading absorbs the oil instead of immediately beginning to crisp.
Tips for the Red Cabbage
Slice it thin. Thin, fairly uniform pieces will cook down much more evenly.
Use an apple you enjoy eating. Granny Smith adds a tart flavor, while Honeycrisp makes the cabbage a little sweeter.
Give it time. The cabbage will look like a LOT when you first put it in the pot. It cooks down considerably as it simmers.
Adjust it to your taste. I love the balance of sweet and tangy here, but cabbage is very forgiving. Add a little more vinegar, sugar, salt, or butter at the end until it tastes just right.
And unlike schnitzel, the cabbage is arguably even better the next day after all those flavors have had time to come together.
What to Serve with Pork Schnitzel
Our favorite way to make this a complete dinner is with buttery potatoes, sweet and sour red cabbage, and plenty of fresh lemon wedges.
The mashed potatoes are especially good with the cabbage because they soak up some of that buttery, sweet-and-tangy cooking liquid.
You could also serve your schnitzel with:
- German potato salad
- Spaetzle
- Roasted or boiled potatoes
- Buttered egg noodles
- Cucumber salad
- Green beans
- Simple green salad
- Dijon or whole-grain mustard
And don't skip the fresh lemon! A big squeeze of lemon over the hot, crispy pork right before eating brightens up the entire dish.
A Few Recipe FAQs
Can I use pork tenderloin?
Yes! Slice the tenderloin into thick medallions and pound each one thin before breading. It's a great option for smaller individual schnitzels.
Can I use panko?
Absolutely. It won't have quite the same traditional texture, but it will be delicious and extra crispy.
What oil is best for frying schnitzel?
Choose a neutral oil with a relatively high smoke point, such as avocado, canola, or vegetable oil.
Why is my schnitzel soggy?
Usually this means the oil wasn't hot enough, the pan was overcrowded, or the cooked schnitzel sat on a flat surface where steam became trapped underneath.
Is pork schnitzel the same as Wiener Schnitzel?
Not technically. Wiener Schnitzel is traditionally made with veal. This recipe uses pork, so Pork Schnitzel with German-Style Red Cabbage is the more accurate name.
Pork Schnitzel with Red Cabbage
Acts of Sourdough
4
20 minutes
30 minutes
600
German
When we have a little extra time for dinner or are celebrating a special occasion, pork schnitzel with red cabbage is always my go-to meal. It’s nostalgic for my husband and has become one of those core-memory meals for our own family and the kind of dinner everyone gets excited to see on the table. Crispy, golden pork schnitzel paired with warm, sweet and tangy cabbage is simple, comforting, and so worth the extra effort. I hope this recipe becomes just as special around your family’s table as it has around ours!
Ingredients
4 boneless pork chops, pounded to 1/2 inch thickness
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs, beaten
1 tablespoon milk
1/4 cup coconut oil, for frying
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2 tablespoons butter, divided
1 head red cabbage, thinly sliced
2 tablespoons honey
1/4 cup apple cider vinegar
1/2 cup apple juice or water
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh lemon wedges
Fresh parsley, optional, for garnish
Directions
Using a meat mallet, pound the pork chops to an even thickness of 1/2 inch. This will help them cook evenly and stay juicy.
In a shallow dish, combine the flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
In another shallow dish, whisk together the eggs and milk until smooth.
In a third shallow dish, spread out the breadcrumbs evenly.
Dredge each pork chop first in the flour mixture, shaking off the excess, then dip in the egg mixture, and finally coat in the breadcrumbs, pressing gently to adhere. Set aside on a plate.
In a large skillet, heat 1/4 cup of coconut oil over medium-high heat. Once hot, carefully add the breaded pork chops, cooking in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and the internal temperature reaches 145°F Transfer the cooked schnitzel to a paper towel-lined plate to drain excess oil.
In a separate large and deep saucepan, melt 2 tablespoons of butter over medium heat. Add the sliced red cabbage and sauté for about 5 minutes, stirring occasionally, until slightly softened.
Stir in the honey, apple cider vinegar, apple juice (or water), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer and reduce heat to low. Cook for an additional 10-15 minutes, stirring occasionally, until the cabbage is tender and the flavors meld together.
Serve the crispy pork schnitzel with a generous portion of sweet and tangy red cabbage. Garnish with fresh lemon wedges and parsley if desired.
