Pork schnitzel with warm cabbage & potato salad

We never met a cutlet we didn’t like. But why should chicken have all the fun? A side of warm potatoes and buttery savoy cabbage puts the cherry on top!

By: Anna Decker / 11/04/2015

We pounded boneless pork chops and dredged them in a mixture of egg and mustard (for added tang) and a thin layer of panko for that irresistible crispy coating. A side of warm potatoes and buttery savoy cabbage make this a satisfying and cozy meal for any night of the week. Cook, relax and enjoy!

What you’ll need:

1 lb micro gold potatoes 2 Tbsp Dijon mustard ¾ cup panko 12 oz boneless pork loin chops ½ head Savoy cabbage 2 shallots 1 Tbsp white wine vinegar 1½ Tbsp butter fresh parsley coarse salt large egg freshly ground black pepper olive oil


medium pot large skillet 2 shallow baking dishes

Recipe steps:

1. Boil potatoes

Place potatoes in a medium saucepan and cover with 1-inch cold water. Add 1 tablespoon salt and bring to a boil over medium-high. Cook until tender when pierced with a knife, about 15 minutes; drain.

2. Set up breading station

Whisk Dijon and egg together in a shallow baking dish and season with ¼ teaspoon each salt and pepper. Place panko in a separate shallow baking dish and season with ¼ teaspoon each salt and pepper.

  1. Bread cutlets

Working one at a time, place a piece of pork between 2 layers of plastic wrap. Use a meat mallet or heavy skillet to pound pork to ¼–½-inch thickness. Dip each cutlet in mustard-egg mixture, then into panko, pressing so crumbs adhere. Set cutlets aside on a plate.

4. Cook cabbage

Cut core from cabbage and cut into 2-inch pieces. Trim shallot, peel, then cut into ½-inch wedges. Heat 1 tablespoon oil in a large skillet over medium-high. Add shallot and ¼ teaspoon salt. Cook, stirring, until softened, about 4 minutes. Add cabbage and ¾ cup water.

5. Finish cabbage and potatoes

Cover skillet and cook until cabbage wilts, about 10 minutes. Stir in potatoes, vinegar, and butter and toss until butter melts; season with salt and pepper and transfer to a bowl. Pick parsley leaves from stems and add leaves to bowl; toss to combine.

6. Cook cutlets

Wipe out skillet and heat ¼ cup olive oil over medium high. Cook cutlets until golden brown and just cooked through, about 4 minutes per side. Serve cutlets with warm cabbage and potato salad. Enjoy!

Start saving time in the kitchen Sign up now to get Martha Stewart’s favourite recipes delivered to your door.