John Myers
Gratinated Pork Schnitzel on Pointed Cabbage
The perfect gratinated pork schnitzel on pointed cabbage recipe with a picture and simple step-by-step instructions.
- 4 Red onions
- 2 tbsp Olive oil
- 4 Pork schnitzel, approx. 150 g each
- Salt pepper
- 1 tbsp Curry powder
- 400 ml Low-Fat milk
- 7 tbsp Instant vegetable broth
- 1 tbsp Light sauce thickener
- 1 kg Cabbage
- 30 g Grated Gouda cheese or raclette cheese
- Marjoram
- Preheat the oven grill (240 ° C).
- Remove the hard stalk and the outer leaves from the cabbage, cut the cabbage into strips and simmer in a saucepan with a little vegetable stock for about 5 minutes until soft.
- Brush a baking dish with a little olive oil and add the pointed cabbage.
- For the sauce, heat 1 tablespoon of oil in a small saucepan and sweat the curry powder in it for about 2 minutes. Deglaze with milk and stock, bring to the boil. Stir in the sauce thickener and simmer for about 1-2 minutes, set aside.
- Cut the onion into wedges. Wash the schnitzel, pat dry and cut each in three parts, season with salt and pepper. Heat 1 tablespoon of oil in a coated pan. Fry the meat on both sides for 2-3 minutes, place on top of the pointed cabbage. Fry the prepared onions in the frying fat while stirring for about 2-3 minutes, season with salt and pepper, spread over the schnitzel. Pour sauce over everything, sprinkle with cheese and grill under the preheated grill for about 4-7 minutes.
- Take out and serve garnished with marjoram.
- White bread tastes good with it.
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