Yields:
8 Servings
Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
1 Hr 30 Mins
Total Time:
2 Hr
This recipe is a twist off of a Milanese veal steak. I switched to a more classic Schnitzel using pork chops but veal steak will also work making them Wiener Schnitzel Tacos. Did you know Wiener Schnitzel has been dated all the way back to the 19th century and originates from Austria but was made famous in German cuisine. All of the best German flavors are here with the traditional roasted potatoes and lemon cream sauce with the well known red cabbage slaw to top it all off.
Ingredients
Adjust Servings
- Sweet and sour red cabbage
- Lemon Dill Creama
- Potatoes
- Schnitzel
Instructions
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Sweet and Sour Red Cabbage
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Cut the very bottom and very top off the onion, peel the top layer. Take the whole cloves and press them into the sides of the onion, (it will look like a spiked ball)
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In a saucepan place the butter, cabbage, apple wedges, sugar, the clove covered onion. Pour in the vinegar, salt, pepper and water and mix together.
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Bring to a boil over medium- high heat. Reduce the heat to low, cover and let simmer for about 1 1/2 hours. Stir occasionally. The cabbage should be tender.
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Remove from heat once done. Place in a bowl and refrigerate until assembly time
Lemon Dill Creama
- In a small mixing bowl whisk together all the ingredients. Season to taste - if you want more dill or more lemon add it! Roasted Potatoes
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In a preheated skillet heat the oil and toss the diced potatoes in and saute them until browned and crispy. Season with the paprika, salt and pepper
Schnitzel
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Place the pork chops on a flat surface and cover with a cling wrap. Use a rolling pin to pound to even thickness about 0.8 cm / 1/3" thick (don't pound too thin)
- Season them with the salt and pepper In 3 separate bowls place the flour, the panko and the eggs
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Coat each pork chop in the flour - shaking off the excess Next dip them in the egg - shake off excess Coat each piece in the panko - be sure to press the chops into the panko to ensure it adheres
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In a preheated skillet (cast iron works best) heat 3-5” of oil - about 1/2 cup Place the breaded chop carefully into the oil - 2 at a time Let it cook for about 3 mins, flip and cook the other side Transfer to a paper towel covered plate and let drain Once cool enough to handle cut into slices
Assembly
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On the tortillas place a scoop of the potatoes, on top drizzle the creama, next place 2-3 slices of the Schnitzel. Finally top with a spoonful of the sweet and sour cabbage and garnish with some parsley. One serving is 2 tacos
