Schnitzel is a fun word to say and delicious to eat. Derived from the Middle High German “snitzel,” meaning “slice,” Wiener schnitzel originated in 19th-century Austria as an iconic veal dish. Today, pork and chicken are more popular. Pounded thin, breaded and pan-fried until golden brown, schnitzel became an everyday Central European comfort classic.
Braised red cabbage is the traditional accompaniment. Its sweet and tangy mix of apple, vinegar, cloves and sugar balances the rich, crispy meat. Immigrants brought this pairing to America, where it became a Sunday staple.
Ingredients
- 4 boneless pork cutlets (or thin pork loin) or 2 thin chicken breasts, halved
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs (plain or panko)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 cup neutral oil (vegetable, sunflower or avocado)
- 1 head red cabbage, cored and thinly sliced
- 1 red apple, cored and halved
- 4 whole cloves
- 1 small red onion, sliced
- 3 tablespoons butter
- 3 tablespoons red wine vinegar
- 1/3 cup apple cider vinegar
- 2 tablespoons plus 1/2 teaspoon brown sugar
- 1/4 cup water or apple juice
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Pound cutlets to 1/4-inch thickness. Season with salt, pepper and paprika.
- Set up three bowls with flour, beaten eggs and breadcrumbs. Dredge cutlets in flour, dip in egg and coat in breadcrumbs.
- Heat oil in a skillet over medium-high heat. Fry cutlets 3 to 4 minutes per side until crisp and golden. Drain on paper towels.
- Stud apple halves with whole cloves.
- Melt butter in a pot over medium heat and sauté onion until soft. Add cabbage and studded apple; cook 3 to 4 minutes.
- Add vinegars, brown sugar, bay leaf and water. Cover and simmer on low for 30 to 35 minutes until tender. Discard apple and bay leaf.
- Serve schnitzel alongside warm braised cabbage with lemon wedges.
Consider this recipe a foundation for culinary creativity. Traditional German variations top schnitzel with a fried egg, anchovies and capers, or swap in pickled red onions and apple-mustard relish.
About Chef David Burke
Brooklyn-born chef David Burke, raised and living in New Jersey, is known for playful, precision-driven modern American cooking and elevated comfort classics. His restaurants include Red Horse by David Burke in Rumson. Learn more at chefdavidburke.com or follow @chefdavidburke on Instagram.