Pork Schnitzel in Cornflakes Crust with Braised Red Cabbage

Here is a clear, easy English recipe for Pork Schnitzel in Cornflakes Crust with Red Cabbage.

Ingredients - serves 4

4 pork schnitzels (120–150 g each)

Salt & pepper

2 eggs

3 tbsp flour

120 g (about 1 cup) unsweetened cornflakes

1 tsp sweet paprika

Oil or clarified butter for frying

1 small red cabbage (800 g–1 kg), finely sliced

1 onion, finely chopped

2 apples, grated or finely diced

2 tbsp sugar or honey

3 tbsp apple cider vinegar or red wine vinegar

200 ml red wine (optional – can replace with more broth)

200 ml vegetable or beef broth

2 bay leaves

3 cloves

Salt & pepper

2 tbsp butter or oil

Method

Sauté onion in butter until soft. Add sugar and let it lightly caramelize.

Add red cabbage and apples, mix well. Deglaze with vinegar (helps with color and flavor).

Pour in red wine and broth. Add bay leaves and cloves.

Cover and simmer gently for 45–60 minutes, stirring occasionally. Season with salt, pepper, and a bit more sugar if needed.

Pound schnitzels between plastic wrap to 5–7 mm thin. Season with salt and pepper.

Crush the cornflakes in a bag (not too fine—keep them chunky).

Prepare three shallow dishes: flour, beaten eggs & crushed cornflakes + paprika

Coat schnitzels: flour → egg → cornflakes.

Fry in plenty of oil or clarified butter over medium heat for 3–4 minutes per side until golden and crisp. Don’t use high heat or the cornflakes will burn.