Name: Lally Margit’s German Schnitzel, Red Cabbage and ‘Granny Carrots’
Yield: Feeds 4-6
Ingredients: 4 pork leg escalopes; 2 tbsp plain flour; 6 carrots, peeled and cut into small 0.5cm (¼in) squares; ½ cooking apple, grated; 2 garlic cloves, finely sliced; 150 g (⅔ cup) butter; ½ onion, diced; ½ nutmeg, grated; 100 g (7 tbsp) butter; 3 tbsp balsamic vinegar; 1 tbsp granulated sugar; 1 egg, beaten; handful fresh parsley, finely chopped; 3 tbsp white wine vinegar; 1 tsp brown sugar; ½ onion, finely sliced into half-moons; 6 tbsp white breadcrumbs; juice of ½ a lemon; 5 g (small handful) whole juniper berries; 1 red cabbage, quartered, with heart removed and leaves finely shredded

Preparation info

Feeds
4-6

Difficulty
Medium

Appears in

Grand Dishes

By Iska Lupton

Published 2021

About

Ingredients

For the Schnitzel

4 pork leg escalopes
2 tbsp plain flour
1 egg, beaten<

Main course

Method

Schnitzel

Blot the pork with kitchen towel to ensure it’s dry.
Use a meat mallet or rolling pin to bash the meat all over on both sides to flatten. It should be around 1cm (½in) thick, or less.
Prepare three plates: the first with flour, the second with beaten egg and the third with breadcrumbs. Season the breadcr

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

For the Schnitzel

Method

Schnitzel

Part of