Skillet Pork Schnitzel with Creamy Caraway Cabbage

Crispy pork cutlets side-by-side with creamy cabbage is the dinner you’ll find yourself turning to time after time. If you’re not used to eating cabbage, let this be the cabbage recipe that will blow your mind wide open! The caraway seeds bring a warm flavor reticent of rye bread to the dish, making this meal feel distinctly German-ish.

This crispy pork and creamy cabbage is a great make-ahead prep dish; it takes about 15 minutes to prep the items and to store them for the night you cook. It also freezes great once cooked!

Don’t have pork? This recipe work great with any protein, breaded and roasted. I like to have it with breaded cod, or breaded chicken thighs, too. The dueling texture of crispy versus creamy work surprisingly well and keep this easy weeknight dinner interesting.

Sheet Pan Pork Schnitzel with Creamy Caraway Cabbage

Ruthy Kirwan

Crispy pork cutlets coated in panko breadcrumbs, served alongside creamy, warming cabbage cooked down in cream and chicken broth.

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Prep Time 15 mins

Cook Time 40 mins

Course Dinner

Servings 2

Equipment

• 1 10 inch Cast Iron Pan

Ingredients

  

1x2x3x

• 2 pounds boneless pork chops
• 2 egg
• 1 ½ cup seasoned breadcrumbs
• ½ head red or green cabbage
• 1 tablespoon butter
• ½ cup heavy cream
• 1 cup chicken broth
• ½ teaspoon ground garlic
• 1 tablespoon caraway seed

Instructions

 

Prep Ahead:

• Pound the pork into cutlets and wrap in cling film.
• Slice the cabbage into ribbons and transfer to a resealable bag or container.
• Measure the chicken broth, heavy cream, garlic powder, and caraway seed into a resealable bag or container.
• Store in the freezer for up to 3 months or the fridge for 5-7 days.

Prepare From Prepped:

• Thaw in the fridge overnight as needed.
• Preheat the oven to 400*F.
• Heat 1 tablespoon butter in a large skillet over medium heat until melted, then add the sliced cabbage.
• Cook, tossing occasionally with tongs, until the cabbage has wilted and begun to brown.
• Add the heavy cream, chicken broth, ground garlic, and caraway seed and use tongs to toss and combine.
• Turn heat to low-medium and let cabbage cook until liquid has reduced almost completely and the cabbage is cooked through and soft, about 15 minutes.
• While the cabbage is cooking, prepare the pork cutlets.
• Whisk the eggs into a medium-sized bowl until combined, then dip the pork in the eggs.
• Pour the breadcrumbs onto a plate and dredge the egg-dipped pork in the breadcrumbs until coated on all sides.
• Transfer pork cutlets to a sheet pan, leaving a few inches of space between each cutlet.
• Place in oven and back 10-12 minutes until pork is cooked through and breadcrumbs have begun to brown.
• Serve the breaded pork with the cooked cabbage on the side.

Make From Fresh:

• Preheat the oven to 400*F
• Slice the cabbage into ribbons about ¼” inch thick.
• Heat 1 tablespoon butter in a large skillet over medium heat until melted, then add the cabbage.
• Cook, tossing occasionally with tongs, until the cabbage has wilted and begun to brown.
• Add the heavy cream, chicken broth, ground garlic, and caraway seed and use tongs to toss and combine. Turn heat to low-medium and let cabbage cook until liquid has reduced almost completely and the cabbage is cooked through and soft, about 15 minutes.
• While the cabbage is cooking, pound the pork cutlets with a meat mallet until they are about ½” thick.
• Whisk the eggs into a medium-sized bowl until combined, then dip the pork in the eggs.
• Pour the breadcrumbs onto a plate and dredge the egg-dipped pork in the breadcrumbs until coated on all sides.
• Transfer pork cutlets to a sheet pan, leaving a few inches of space between each cutlet.
• Place in oven and back 10-12 minutes until pork is cooked through and breadcrumbs have begun to brown.
• Remove from the oven and serve with cabbage on the side.

Notes

Crispy pork cutlets side-by-side with creamy cabbage is the dinner you’ll find yourself turning to time after time. If you’re not used to eating cabbage, let this be the cabbage recipe that will blow your mind wide open! The caraway seeds bring a warm flavor reticent of rye bread to the dish, making this meal feel distinctly German-ish.
This crispy pork and creamy cabbage is a great make-ahead prep dish; it takes about 15 minutes to prep the items and store them for the night you cook. It also freezes great once cooked!
Don’t have pork? This recipe works great with any protein, breaded and roasted. I like to have it with breaded cod, or breaded chicken thighs, too. The dueling texture of crispy versus creamy work surprisingly well and keep this easy weeknight dinner interesting.

Tried this recipe?Let us know how it was!