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Begin preparing the cabbage by melting butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sauté apples and onion for about 3 minutes
Add cabbage and vinegar, stir to combine. Add apple cider, cloves, sugar, salt and pepper. Stir and reduce temperature to medium, cover pot and simmer for about 1 hour until cabbage is soft, stirring occasionally. Add a small amount of apple cider if necessary.
While cabbage is cooking prepare the schnitzel. Place pork chop between two pieces of plastic wrap and pound to 1/4 inch thickness with a meat tenderizer. Season each side with salt and pepper.
Place flour in a shallow bowl. Beat eggs in a separate shallow bowl and place breadcrumbs in a third bowl. Dip each pork chop in the flour, egg, and breadcrumbs to coat both sides. Shake off excess bread crumbs.
Heat oil in a medium-sized pan over medium-high heat. Fry schnitzel for about 2 to 3 minutes on each side until golden brown. Note: a crisp coating.
Serve both schnitzel and red cabbage hot.