Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the pork cutlets by pounding 4 pork cutlets, approximately 150 grams each, to a thickness of about 0.5 centimeters between two sheets of plastic wrap.

2. 2

   Set up a breading station with 1/2 cup all-purpose flour seasoned with 1/2 teaspoon salt, 1 large beaten egg, and 1 cup plain breadcrumbs mixed with 1/2 teaspoon black pepper, in three separate shallow dishes.

3. 3

   Dredge each pounded pork cutlet first in the seasoned flour, then dip it into the beaten egg, allowing excess to drip off, and finally coat generously with the breadcrumbs, pressing lightly to adhere.

4. 4

   Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering, then flash-fry the breaded pork cutlets for 2 to 3 minutes per side, or until golden brown and cooked through, working in batches if necessary, and transferring to a wire rack to drain.

5. 5

   In a separate pot, melt 1 tablespoon butter over medium heat, then sauté 1 medium thinly sliced yellow onion until softened, about 5 minutes, before adding 1 small grated red apple, 1 small shredded head of red cabbage, 1/4 cup red wine vinegar, 1/4 cup pomegranate juice, 2 tablespoons brown sugar, 1 bay leaf, and 1/2 teaspoon caraway seeds, seasoning with salt and pepper to taste.

6. 6

   Bring the red cabbage mixture to a simmer, then reduce heat to low, cover, and braise for 30 to 40 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded, removing the bay leaf before serving.

7. 7

   Serve the flash-fried German pork cutlets immediately alongside the warm pomegranate-braised red cabbage, garnished with 1/4 cup fresh pomegranate seeds.