Pork schnitzels with apple and red cabbage sauerkraut recipe

Make the sauerkraut. Gently heat the oil in a large pan. Add the onion and cook for 6-8 minutes, until soft. Add the cabbage, apples, vinegar and sugar. Toss together with a good pinch of salt. Cover and simmer for 30-35 minutes, stirring occasionally.

Meanwhile, dust each escalope with the flour and dip into the egg. Press into the breadcrumbs to coat.

Add 2cm vegetable oil to a frying pan and put over a medium heat. When hot, cook the pork schnitzels for 2-3 minutes each side, until cooked through. Drain on kitchen paper and serve with the sauerkraut, lemon wedges to squeeze over and broccoli, if you like.