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Pork schnitzels with apple and red cabbage sauerkraut recipe

Pork schnitzels with apple and red cabbage sauerkraut recipe

By Angela Boggiano

This schnitzel recipe for four only costs around £4.55 to make. Use chicken or turkey breasts, flattened, instead of the pork, if you like. You can freeze the sauerkraut for up to 2 months.

Serves 4

Ready in 50 minutes

Ingredients

4 x 125g pork escalopes, bashed out to about 75mm thickness
100g plain flour, seasoned
1 egg, lightly beaten
100g fresh breadcrumbs
Vegetable oil, for shallow frying
Lemon wedges, to serve

For the red cabbage sauerkraut

1 tbsp 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

How to make pork schnitzels

1. 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.

Tip: Use chicken or turkey breasts, flattened, instead of the pork, if you like. You can freeze the sauerkraut for up to 2 months.

2. Meanwhile, dust each escalope with the flour and dip into the egg. Press into the breadcrumbs to coat.

3. 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.