Lally Margit’s German Schnitzel, Red Cabbage and ‘Granny Carrots’

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

Preparation info

Feeds
4-6

Difficulty
Medium

Appears in

Grand Dishes

By Iska Lupton and Anastasia Miari

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