← All recipes

🍽️ Stuffed Pork Schnitzel with Apple-Cabbage Filling and Caramelized Apples

540 kcal · 30 min · 4 servings

Stuffed Pork Schnitzel with Apple-Cabbage Filling and Caramelized Apples Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the meat under cold water and pat it completely dry with a kitchen towel.
  2. 2. Cut a pocket into the side of the meat slice without cutting all the way through to the other side.
  3. 3. Wash the white cabbage and remove the hard core in the center.
  4. 4. Grate the cored cabbage finely using a grater.
  5. 5. Peel the shallot and cut it in half lengthwise.
  6. 6. Cut the shallot halves into thin strips.
  7. 7. Peel one apple and cut it into four quarters.
  8. 8. Remove the core from the apple quarters.
  9. 9. Dice the cored apple pieces into small cubes.
  10. 10. Preheat the oven to 160 degrees using top and bottom heat.
  11. 11. Heat butter in a pan and sauté the shallot strips until golden brown.
  12. 12. Add the grated cabbage to the pan and season with salt and pepper.
  13. 13. Deglaze the vegetables with a splash of water.
  14. 14. Cover the pan and let the cabbage cook on low heat for about five minutes.
  15. 15. Remove the pan from the heat and stir in the diced apples.
  16. 16. Finally, adjust the seasoning of the filling with salt and pepper.
  17. 17. Let the filling cool down completely.
  18. 18. Fill the cooled mixture into the meat pockets.
  19. 19. Close the openings of the schnitzels with toothpicks.
  20. 20. Season the outer sides of the meat with salt and pepper.
  21. 21. Fry the schnitzels in hot oil until browned on both sides.
  22. 22. Place the schnitzels on a rack in the oven.
  23. 23. Place a drip pan under the rack to catch any dripping fat.
  24. 24. Bake the schnitzels in the oven for about ten minutes.
  25. 25. Peel the remaining two apples and cut them into quarters.
  26. 26. Remove the core from the apple quarters.
  27. 27. Cut the apple pieces into wedges.
  28. 28. Fry the apple wedges briefly in the pan drippings of the schnitzels with oil.
  29. 29. Sprinkle the apples with sugar and let them caramelize slightly.
  30. 30. Deglaze the apples with the pan jus.
  31. 31. Let the apples simmer in the sauce for a few minutes until tender.
  32. 32. Dilute some starch with water and stir it into the sauce to thicken it.
  33. 33. Season the apple sauce with Calvados, salt, and pepper.
  34. 34. Spoon the apple sauce onto the plates.
  35. 35. Place the finished schnitzels on top of the sauce.
  36. 36. Remove the toothpicks from the schnitzels.
  37. 37. Garnish the dish with fresh parsley.
  38. 38. Serve the dish with potato and carrot vegetables as desired.

Nutrition per serving