Germany Pork Schnitzel, Cabbage & Potato Salad




Makes 6 portions.

60 mL (1/4 cup) Horseradish, grated

German Potato Salad

900 g ( 2 lbs) Potatoes

170 g Bacon, raw

125 mL (1/2 cup) Parsley, chopped

3 Green Onions, chopped

10 mL (2 tsp) Sugar

2 mL (1/2 tsp) Dijon Mustard

30 mL (2 Tbsp) Apple cider vinegar

90 mL Oil

4-6 cloves Garlic, minced

To Taste Salt & Pepper

Braised Cabbage

1 Small Red Cabbage

1 Onion, thinly sliced

1 Apple, thinly sliced

60 mL (1/4 cup) Oil

60 mL (1/4 cup) Apple cider vinegar

15 mL (1 Tbsp) Sugar

1 Bay Leaf

1.5 L Water

To Taste Salt & Pepper

Pork Schnitzel

700 g (1.5 lbs) Pork loin, sliced into 6, approximately 1/2 inch thick

2 Eggs

100 g AP Flour

To Taste Salt & Pepper

225 g Breadcrumbs

60 mL (1/4 cup) Oil


German Potato Salad

  1. Steam or boil potatoes until tender. Cool and quarter each potato. Set aside.
  2. Cook bacon until crispy, drain fat. Chop and set aside.
  3. Chop parsley and green onion and set aside.
  4. In large mixing bowl, add sugar, apple cider vinegar, oil, dijon mustard, garlic, parsley and green onion. Whisk until homogenous.
  5. Add cooled potatoes to bowl and gently toss together.
  6. Top with chopped bacon. Refrigerate.

Braised Cabbage

  1. Slice red cabbage, onion and apple and set aside.
  2. In a large rondo, heat oil. Add cabbage and onion and lightly sauté without browning onion.
  3. Add sliced apple, apple cider vinegar, sugar, water and bay leaf. Bring mixture to simmer.
  4. Cook until most of the liquid is gone and cabbage is tender.
  5. Season to taste.

Pork Schnitzel

  1. Slice pork loin approximately 1/2 inch thick to equal 113 g (4 oz) portion.
  2. Place each slice between 2 layers of plastic film and pound each portion to a uniform size.
  3. Season each portion and toss in flour, then in egg wash, and then in seasoned breadcrumbs.
  4. Pan fry or bake until fully cooked and golden brown. Hold hot.

Serve Braised Cabbage with Schnitzel and German Potato Salad. Serve with prepared horseradish.