Crispy Breaded Schnitzel with Cabbage Salad

Ingredients

• 150 g yogurt (low fat optional)
• 2 tbsp mayonnaise (light optional)
• 100 ml kefir or buttermilk
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• 600 g pointed cabbage
• 2 carrots
• 1 apple
• 80 g hazelnut flakes
• 2 tbsp breadcrumbs
• 4 pork schnitzels (about 120 g each)
• 2 tbsp flour
• 1 egg
• 2 tbsp clarified butter

Instructions

1. 1.

   Whisk yogurt, mayonnaise, kefir, lemon juice, salt and pepper for the dressing. Wash, trim and finely shred or shave the cabbage. Peel carrots and apple; quarter and core the apple, then finely grate or chop carrots and apple similarly to the cabbage. Mix all ingredients with the dressing and cover in the fridge to marinate.

2. 2.

   Combine hazelnuts and breadcrumbs in a shallow dish. Pat schnitzels dry, lightly pound thin, season with salt and pepper, dust with flour, dip through beaten egg, then coat in hazelnut mixture. Press firmly and fry each side 3-4 minutes in hot clarified butter until golden brown. Drain on paper towels and serve with the seasoned cabbage salad.