Pork schnitzel with sauerkraut and roasted new potatoes

Pork schnitzel with sauerkraut and roasted new potatoes
  • Serves: 4
  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:

Tender breaded escalopes with tangy red cabbage.


  • 50g wholemeal breadcrumbs
  • 1 tsp garlic salt
  • 2 tsp dried mixed herbs
  • 1 egg
  • 8 x 100g pork escalopes, visible fat removed
  • 600g new potatoes, peeled and cut into chunks, to serve
  • Small handful fresh flat-leaf parsley, to serve

For the sauerkraut:

  • 400g red cabbage, thinly shredded
  • Low-calorie cooking spray
  • 2 onions, thinly sliced
  • Pinch of sweetener
  • 3 juniper berries
  • 200ml vegetable stock
  • 50ml cider vinegar


  1. Preheat your oven to 200°C/fan 180°C/gas 6. Line 2 baking trays with baking paper.
  2. For the sauerkraut, boil the cabbage in lightly salted water for 5 minutes, then tip into a colander, drain and leave to cool. Spray the same saucepan with low-calorie cooking spray and stir-fry the onions over a medium-low heat for 5 minutes, until softened but not coloured. Stir in the cabbage, sweetener, juniper berries, stock and vinegar, then simmer gently for 20-25 minutes, or until the liquid has reduced and the cabbage is tender. Season well and keep warm.
  3. Meanwhile, mix together the breadcrumbs, garlic salt and mixed herbs in a bowl. Season lightly, stir and spread out on a plate. Crack the egg into a shallow bowl and beat lightly. Dip each pork escalope into the egg, coat evenly in the breadcrumbs, then put on a lined baking tray.
  4. Boil the potatoes for 3-4 minutes. Drain and place in a single layer
    on a non-stick baking tray. Lightly spray with low-calorie cooking
    spray and season. Bake with the pork schnitzels for 15-20 minutes, or until golden and the schnitzels are cooked through. Serve the schnitzels with the sauerkraut and potatoes, sprinkled with parsley and black pepper.

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