German Pork Schnitzel & Traditional Red Cabbage

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It’s January in SW Florida and it’s cold for us. We recently felt the tail end results of a frigid vortex that plummeted temperatures in the northeast to 40 degrees below zero in some place. I hate to admit this, but we actually turned the heat on in the house. We never do that. But even wearing sweaters and long flannel pants didn’t help. So, we gave in and set the furnace thermostat to 72. I can’t tell you how good that felt. So, to warm our insides I decided to make German Pork Schnitzel with traditional sweet and sour red cabbage.
When visiting Rob’s relatives in Germany many times,  I had the pleasure of cooking with his Aunt Ria.  It was a little challenging for both of us since she spoke no English and I no German. But our love of cooking translated things perfectly. However, when I first met Ria I was a little uncertain as to whether she actually was a good cook, even though her culinary reputation was stellar. It was Christmas and we were invited to join the extended family dinner…about 20 people.  I noticed her state of the art kitchen was spotless. When I asked her how she managed to prepare all these dishes  without a pot or pan in sight, she whisked me off to her work horse kitchen in the basement.
Speaking of pots and pans, I used my 12″Calphalon Nonstick Fry Pan to fry the boneless pork chops, my All-Clad 5.5 Quart Stainless Steel Dutch Oven with Domed Lid to mix the red cabbage ingredients, and a Ziploc Gallon Slider Storage Bag to neatly hold the pork while I pounded it flat.
It doesn’t get anymore traditional German than this recipe!


4 servings

Prep Time

15 minutes

Cooking Time

5 minutes




  • Trim fat from the pork chops
  • Place the pork chops, 1 at a time, into a
    Ziploc Gallon Slider Storage Bag and pound them until  1/4 inch thick with the flat side of a meat tenderizer.
  • Lightly salt and pepper both sides
  • In 3 separate shallow bowls place the flour and salt mixture, beaten eggs & bread crumbs
  • Dip the chops first in the flour mixture, egg mixture & finally bread crumbs.  Make sure they are completely coated.
  • Heat the canola oil in a 12″Calphalon Nonstick Fry Pan. Heat the oil to 350 degrees. If you don’t have a thermometer, drop in a few bread crumbs until the oil sizzles.
  • Fry the Schnitzel for about 2-3 minutes on each side until deep golden brown.  Transfer briefly to a paper towel to drain.
  • Serve immediately with lemon slices.


  • 4 boneless pork chops
  • McCormick salt & freshly ground pepper
  • 1/2 cup Pillsbury All-Purpose flour combined with one teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup of Progresso Plain bread crumbs
  • 1/2 cup Crisco canola oil
  • 1 sliced lemon (garnish)

German red cabbage ingredients:

  • 2 tablespoons Land O Lakes butter
  • 6 cups shredded red cabbage
  • 1 small diced onion
  • 1 cup sliced green apples
  • 1/3 cup apple cider vinegar
  • 3 tablespoons Kitchen Basics Original chicken stock
  • 1/4 cup white sugar
  • 2 1/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cloves
  • Add all ingredients to list

german red cabbage directions:

  • Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
  • Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.
German Pork Schnitzel with traditional Red Cabbage. It’s as authentic as it can get! Real German food!

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