Wiener Schnitzel With Red Cabbage Salad Recipe

Name: Wiener Schnitzel With Red Cabbage Salad
Prep time: 20 minutes
Cook time: 10 minutes
Yield: 1
Cuisine: European
Ingredients: veal or pork cutlet: 125g; all-purpose flour: 15g; egg: 50g; breadcrumbs: 30g; salt and pepper: 0g; oil for frying: 25g; red cabbage: 150g; onion or apple: 25g; vinegar: 8g; sugar: 7g; cooking oil: 8g

veal or pork cutlet all-purpose flour egg breadcrumbs salt and pepper oil for frying red cabbage onion or apple vinegar sugar cooking oil lunch dinner

This dish, Wiener Schnitzel with a side of Red Cabbage Salad, is a classic that combines the crispy, savory delight of a breaded veal or pork cutlet with the tangy sweetness of a red cabbage salad. This meal stands as a testament to the rich culinary traditions it hails from, offering a balance of textures and flavors that cater to a refined palate.

🌎 European: Main Dish

🔥 Calories 700kcal
🍗 Protein 40g
🍚 Carbs 50g
🧈 Fat 40g

🥗 Ingredients:

veal or pork cutlet (125g)
all-purpose flour (15g)
egg (50g)
breadcrumbs (30g)
salt and pepper (0g)
oil for frying (25g)
red cabbage (150g)
onion or apple (25g)
vinegar (8g)
sugar (7g)
cooking oil (8g)

🍳 How to cook (1 serving):

Cooking Time: 10 minutesPreperation Time: 20 minutes

Wiener Schnitzel

1. Tenderize the veal or pork cutlet to around 1/4 inch thickness. 2. Season the cutlet on both sides with salt and pepper. 3. Dredge the seasoned cutlet first in flour, then dip in beaten egg, and finally coat evenly with breadcrumbs. 4. In a frying pan, heat oil over medium-high heat. Once hot, fry the breaded cutlet until golden brown and cooked through, about 3 minutes per side. 5. Remove the schnitzel from the pan and drain on paper towels to remove excess oil.

Red Cabbage Salad

1. Thinly slice the red cabbage and apple or onion for sweetness. 2. In a large bowl, combine the cabbage and apple/onion slices. 3. In a small bowl, whisk together vinegar, sugar, and cooking oil to create the dressing. 4. Pour the dressing over the cabbage mixture and toss well to coat. Season with salt and pepper to taste. 5. Let the salad sit for a few minutes to allow the flavors to meld together.

⭐️ Nutrition facts:

This meal is a source of protein from the meat in the schnitzel, vitamins and antioxidants from the red cabbage, and complex carbs from the breadcrumbs. It can be adapted to be lower in fat by using a lighter cooking method for the schnitzel, such as baking.