- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 25 minutes
- Effort: medium
For the pickled cabbage
- 450 g white cabbage, finely shredded
- 55 g butter
- 2 shallots, finely chopped
- 150 ml white wine vinegar
For the pork schnitzel
- 4 X 225 g pork chops, on the bone, rind removed
- 55 g plain flour
- 2 eggs
- 175 g fresh white breadcrumbs
- 55 g freshly grated parmesan
- 1 tbsp chopped fresh parsley
- 4 tbsp olive oil
- 100 g unsalted butter
- 4 tinned anchovy fillets, finely chopped
- 2 tbsp capers
- 1 lemon, juice only
1. For the pickled cabbage: In a large saucepan, boil the cabbage in salted water for 3 minutes, then drain and cool in the colander. In the same pan, melt the butter and gently fry the shallots for 5 minutes until softened but not coloured. Stir in the cabbage and vinegar, then simmer gently for 15 minutes, or until the liquid has reduced and the cabbage is tender. Season well and keep warm.
2. For the pork schnitzel: Trim and clean the bone of each chop to about 4cm using a strong knife. Put each chop between two sheets of clingfilm, and tap with a rolling pin until theyre half a centimetre thick, then trim any ragged edges from the escalope.
3. Season the flour with salt and pepper, and tip on to a tray. Beat the eggs in a wide shallow bowl. Mix the breadcrumbs, parmesan and parsley together and put on another tray or plate. Carefully coat a chop with flour, dusting off any excess, then dip it into the egg, again shaking off any excess, and then finally lay it in the breadcrumb mix to coat. Place the escalope on a board and press the coating with a palette knife or your hand to ensure it is well stuck on and repeat the process for each chop.
4. Preheat the oven to 120C/gas ½. Heat a tablespoon of the oil and 15g of butter together in a medium frying pan and fry a schnitzel for about 3-4 minutes on each side, until golden brown. Slide onto a baking tray and keep warm in the oven whilst you continue to fry each chop, cleaning the frying pan each time before cooking the next one.
5. When all the schnitzels have been fried, heat the remaining butter in the cleaned frying pan until it begins to brown, then add the anchovies, capers and lemon juice and pour over the pork. Serve each schnitzel with a generous heap of the pickled cabbage.
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