Pork Schnitzel with Noodles and Browned Cabbage
Crispy, golden pork schnitzel takes center stage in this hearty and comforting dish, perfectly paired with buttery egg noodles and caramelized browned cabbage. This recipe transforms simple ingredients into a symphony of textures and flavors: tender pork cutlets are breaded and pan-fried to perfection, while the cabbage, enhanced with apple cider vinegar and a touch of sweetness, adds a delightful tang. The whole meal comes together in just an hour, making it ideal for busy weeknights or a satisfying weekend dinner. With its blend of classic European flavors and family-friendly appeal, this Pork Schnitzel with Noodles and Browned Cabbage is guaranteed to become a beloved staple on your dinner table. Perfect for fans of traditional German and Austrian cuisine!
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Recipe Information
Ingredients
- 4 pieces Pork loin cutlets
- 0.5 cups All-purpose flour
- 2 teaspoons Salt
- 1 teaspoons Black pepper
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups Breadcrumbs
- 1 teaspoon Paprika
- 0.5 cups Vegetable oil
- 4 tablespoons Butter
- 12 ounces Egg noodles
- 1 small head White cabbage
- 1 medium Onion
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Sugar
Instructions
Place each pork loin cutlet between two sheets of plastic wrap or parchment paper. Use a meat mallet to pound them to about 1/4 inch thickness. Season lightly with 1 teaspoon of salt and 1/2 teaspoon of pepper on both sides.
Set up a breading station: Place flour in one shallow dish, whisk together eggs and milk in a second dish, and mix breadcrumbs, paprika, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a third dish.
Dredge each pork cutlet in flour, shaking off excess, then dip into the egg mixture, and finally coat with the breadcrumb mixture. Set aside on a plate to rest.
Heat the vegetable oil in a large skillet over medium heat. Once shimmering, fry each schnitzel for about 3-4 minutes per side or until golden brown and crispy. Transfer to a paper towel-lined plate and keep warm.
Prepare the noodles: Cook egg noodles in salted boiling water according to package instructions. Drain and toss with 2 tablespoons of butter. Set aside and keep warm.
For the browned cabbage, finely shred the cabbage and thinly slice the onion. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the onion and cook for 2 minutes until softened.
Add the shredded cabbage to the skillet and toss to coat. Cook for 12-15 minutes, stirring occasionally, until the cabbage is caramelized and tender. Mix in apple cider vinegar, sugar, and season with additional salt and pepper to taste.
Plate the dish by serving a portion of noodles alongside browned cabbage and top with a crispy pork schnitzel. Serve immediately and enjoy!
Nutrition Facts
Calories |
3802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.9 g | 290% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 68.6 g | ||
| Cholesterol | 885 mg | 295% | |
| Sodium | 8038 mg | 349% | |
| Total Carbohydrate | 303.1 g | 110% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 39.3 g | ||
| Protein | 158.0 g | 316% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 486 mg | 37% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2732 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
