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Pork Schnitzel with Dijon Cream
with braised cabbage and apples

Active: 40 min Total: 40 min
Schnitzel and cabbage is a classic German meal, perfect for Oktoberfest. We serve ours with a Dijon cream for an extra zing. If you're feeling too lazy to bread the pork, just slice and pan-sear and serve with the same sauce!


Pork Schnitzel with Dijon Cream:
  • Thyme, fresh leaves - 2 tsp + 2 tsp
  • Pork tenderloins - 1 lb , sliced at a bias
  • All-purpose flour - 1/2 cup
  • Eggs - 1
  • Milk, any type - 2 Tbsp
  • Breadcrumbs / panko - 1 cup
  • Salt - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 2 Tbsp
  • Stock, chicken - 1/2 cup
  • Sour cream - 4 Tbsp
  • Mustard, Dijon - 2 tsp
  • Lemons - 1/2 , sliced into wedges
Braised Cabbage and Apples:
  • Garlic - 2 cloves , minced
  • Cabbage, red - 16 oz , sliced
  • Thyme, fresh leaves - 1 Tbsp
  • Apples, any type - 1 , diced
  • Butter - 1 1/2 Tbsp
  • Salt - 1/2 tsp
  • Vinegar, apple cider - 6 Tbsp


  1. Garlic / Cabbage / Thyme leaves (for schnitzel and cabbage) - Prep as directed. (Can be done up to 4 days ahead)
  2. Pork - Slice into 3/4” / 1.9cm thick cutlets. Place each cutlet between two pieces of plastic wrap or parchment paper and pound with a tenderizer until roughly half as thick, like this video for chicken. (Can be done 1 day ahead)
  3. Prep breading stations and bread cutlets - Put flour into one container or plate. In another container, whisk eggs and milk with some salt and pepper. In a third container or plate, combine breadcrumbs, first part of thyme leaves, salt, and pepper. Dip each cutlet into flour, then egg mixture and finally breadcrumb mixture. Repeat until all cutlets are breaded. (Can be done up to 1 day ahead)
  4. Apples - Dice (it's fine to leave skin on).

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  1. Cook cabbage by heating a saute pan or Dutch oven over medium heat. Add butter and then garlic, thyme, and apples to melted butter. Saute for ~2 minutes before adding cabbage with salt. Saute for another 14 to 16 minutes, until cabbage is tender.
  2. While cabbage cooks, heat up a skillet or non-stick pan over medium heat. Add oil and then cutlets to heated oil. Cook for 2-1/2 to 3 minutes on each side, transferring to a plate when cooked through. If you don’t have enough room in your pan to cook them all at the same time, cook in batches (you might need to add more oil in between batches).
  3. Once cutlets are cooked, add stock and second part of thyme leaves. Whisk to combine with any browned bits on the bottom of the pan. Bring to a boil and then whisk in sour cream and Dijon mustard. Remove from heat and season to taste with salt and pepper.
  4. Finish cabbage with apple cider vinegar and cook for another 2 to 3 minutes, until vinegar’s all absorbed. Season with salt, pepper or if the cabbage is too tart, something sweet, like brown sugar or syrup.
  5. Enjoy cutlets with Dijon cream and lemon wedges, plus cabbage on the side.



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