Sheet Pan Pork Schnitzel with Creamy Caraway Cabbage

Instructions:

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. 

Prep it for later: 

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.

You’ll need: 

1 resealable bag or container of pounded pork cutlets

1 resealable bag or container with sliced cabbage

1 resealable bag or container with chicken broth, heavy cream, garlic powder, and caraway seed

Did you know? Eggs can be frozen! You’ll need to make sure they are thoroughly defrosted, and they’ll whisk up for dipping the pork cutlets, But, fresh eggs work just as well here, so the choice to freeze or not to freeze is up to you. 

You can measure out and freeze the breadcrumbs if you wish, but they’ll last just as long/well in the pantry until you need them. 

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.