Pork Schnitzel with German Potato Salad and Braised Red Cabbage Breaded Pork Cutlets with Potato Salad and Red Cabbage

Preheat the oven to 100°C. Place a wire rack over a baking sheet and set aside.

Place the pork chops between two sheets of plastic wrap and pound with a rolling pin to 1/4-inch thickness. Season both sides with salt and pepper.

Set up a breading station: one shallow bowl with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chop in flour, then egg, then breadcrumbs, pressing lightly to adhere.

Heat 2 tbsp olive oil and 15g butter in a large skillet over medium-high heat. Cook the breaded chops for 3–4 minutes per side until golden brown and cooked through (internal temperature 63°C). Transfer to the wire rack in the oven to keep warm.

Meanwhile, peel and dice the potatoes into 1-inch cubes. Place in a pot, cover with cold salted water, bring to a boil, then simmer for 12–15 minutes until tender. Drain and set aside.

While potatoes cook, finely shred the red cabbage and dice the apple. In a separate pot, melt the remaining 15g butter over medium heat. Add the cabbage, apple, 1 tbsp sugar, 1 tbsp vinegar, 1/2 tsp salt, and caraway seeds. Cook, stirring, for 2 minutes, then add 1/4 cup water, cover, and simmer on low for 20–25 minutes until tender.

For the potato salad, dice the bacon and cook in a small skillet over medium heat until crispy, about 5 minutes. In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp vinegar, and salt and pepper to taste. Add the warm potatoes and bacon, toss gently, and let sit for 5 minutes.

Slice the schnitzel into strips. Serve the schnitzel alongside the potato salad and braised red cabbage.