Weiner Schnitzel with Sweet and Sour Cabbage

So, SO good and tastes much lighter than what I’ve had in restaurants (probably because this recipe calls for pork rather than veal). The key to this dish is preparation. The pork can be pounded, breaded and stored in the refrigerator for a few hours (sealed tightly with plastic wrap) and the other ingredients can be measured out and ready to go when needed. I put the prepped ingredients for each dish on opposite sides of my cooktop so I instantly know which ingredient is for what dish.

Wiener Schnitzel with Sweet and Sour Cabbage

  • Servings: 4
  • Difficulty: medium
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Wiener Schnitzel


1 lb. pork loin, trimmed of fat (I purchased boneless pork loin chops)
salt and pepper
1/2 cup all-purpose flour
3 eggs, beaten
2 cups fresh breadcrumbs
3 T Canola oil
3 T unsalted butter
1/2 cup dry white wine
2 T fresh lemon juice
2 T heavy cream
6 T unsalted butter
2 T chopped fresh Italian parsley
4 lemon wedges for serving


Preheat oven to 200 degrees F.

Slice pork into eight 1″ thick pieces. (If using chops like I do, slice each down the narrower side through the middle into two pieces.) Place each piece in between two pieces of plastic wrap or waxed paper and pound with a meat mallet to 1/4″ thickness. Season with salt and pepper.

Place flour, eggs and breadcrumbs into three separate shallow dishes. Dredge each medallion first in flour, then in eggs and next in breadcrumbs being sure to completely coat at each step. Place each medallion on a plate or baking sheet.

Heat oil and 3 T butter in a large sauté pan over medium-high heat. Sauté pork medallions that easily fit in pan until golden brown, 2-3 minutes on each side. Remove from pan and place on oven proof plate and place in oven to keep warm. Repeat with the rest of the pork. It is important not to overcrowd pork in the pan.

Deglaze pan with wine. Add lemon juice and simmer for 3 minutes. Add heavy cream and simmer until reduced by half, about 1 minute more.

Remove sauté pan from heat and whisk in butter and stir in parsley. Remove medallions from oven, arrange on plates and spoon the sauce over them. Serve with lemon wedges.

Sweet and Sour Cabbage


6 strips thick-sliced bacon, diced
1 cup onion, small diced
1 cup Granny Smith apple, cored and small diced
1 T all-purpose flour
2/3 cup apple cider vinegar
1/3 cup white sugar
1/4 cup chicken broth
salt and pepper to taste
8 cups red cabbage, shredded
1/4 cup fresh parsley


Fry bacon in a large sauté pan until done. Pour off all by 1/4 cup of drippings (keeping bacon in the pan).

Add onion and apple to pan and cook over medium heat until softened, about 5 minutes.

Whisk in flour and cook 1-2 minutes.

Stir in vinegar, sugar, broth salt and pepper.

Add the cabbage and toss to wilt to desired tenderness – 5-10 minutes. Stir in parsley just before serving.

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