Chef's Tip
When pounding the pork cutlets, place them between two sheets of plastic wrap and use gentle, even strokes working from the center outward. This prevents tearing while achieving uniform thinness for even cooking.
Instructions
- Start the red cabbage: In a large saucepan, combine sliced cabbage, diced apple, vinegar, brown sugar, 1/2 cup water, 1/2 tsp salt, and a pinch of pepper. Cover and simmer on low for 30-35 minutes, stirring occasionally.
- Prepare the home fries: Parboil diced potatoes in salted water for 5 minutes, then drain. Heat 2 tbsp butter in a large skillet over medium-high heat, add potatoes, and cook until golden and crispy, about 15 minutes, stirring occasionally. Season with salt and pepper.
- Prepare the schnitzel: Place pork chops between plastic wrap and pound to 1/4-inch thickness. Season with salt and pepper on both sides.
- Set up breading station: Place flour, beaten eggs, and breadcrumbs mixed with paprika in three separate shallow dishes.
- Dredge each piece of pork in flour, then dip in egg, and finally coat with breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat. Fry schnitzel until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate.
- Make the mushroom gravy: In a saucepan, melt 2 tbsp butter over medium heat. Add mushrooms and cook until browned, about 5 minutes.
- Add onions to the mushrooms and cook until softened, about 3 minutes. Add garlic and cook for 30 seconds.
- Sprinkle flour over the mushroom mixture and stir for 1 minute. Gradually whisk in beef broth, Worcestershire sauce, and mustard.
- Bring gravy to a simmer and cook until thickened, about 5 minutes. Stir in thyme and season with salt and pepper to taste.
- Assemble: Place a schnitzel on each plate, ladle mushroom gravy over one half (leaving some crispy breading exposed), and serve with red cabbage and home fries. Garnish with lemon wedges.
Plating
Place the schnitzel slightly off-center on a large dinner plate. Ladle the mushroom gravy over half the schnitzel, leaving some crispy breading visible. Arrange the braised red cabbage and home fries in separate mounds alongside. Garnish with a lemon wedge and optional fresh parsley.
Storage & Reheating
Store leftover schnitzel and sides separately in airtight containers in the refrigerator for up to 3 days. Reheat the schnitzel in a 350°F oven for 10 minutes to maintain some crispness. The gravy can be reheated on the stovetop with a splash of broth or water to thin if needed. Red cabbage often tastes better the next day and can be reheated in the microwave or on the stovetop.
About This Recipe
This Kaiser Schnitzel draws inspiration from the traditional German dish served at The Student Prince restaurant. The home version recreates the perfectly crisp pork cutlet topped with rich mushroom gravy that has made this dish a favorite. The accompaniments of tangy braised red cabbage and crispy home fries complete this satisfying German classic.