Schnitzel Tacos
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.
Servings: 8 yield(s)
Prep Time: 30 mins
Cook Time: 90 mins
Total Time: 120 mins
Ingredients
  • 2 packs of street taco tortillas (flour work best )
  • 1/8 cup chopped parsley
    • Sweet and sour red cabbage
  • 1 medium head of red cabbage (shredded, yields about 5 cups)
  • 4 tbsp butter
  • 1 whole onion (any variety - red, yellow or white)
  • 1 apple (cored, cut into wedges)
  • 4-5 tbsp whole cloves
  • 1/3 cup apple cider vinegar
  • 4 tbsp water
  • 1/8 cup sugar (any sweetener will work )
  • 2 tsp salt
  • 1 tsp pepper
    • Lemon Dill Creama
  • 1 1/2 tbsp minced dill (fresh if possible but dry will work)
  • 1 tsp minced garlic
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/3 cup sour cream (plain greek yogurt can also be used)
  • salt/pepper (to taste)
    • Potatoes
  • 2 cup diced potatoes
  • 1 tsp smoked paprika
  • 3 tbsp oil
  • 2 tsp salt
  • 1 tsp pepper
    • Schnitzel
  • 4 thin cut boneless pork chops (veal is also an option)
  • 1/2 cup flour (all purpose is best, gluten free flour also works)
  • 2 eggs (beaten)
  • 1 cup panko (panko is best but breadcrumbs will also work)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup oil
Instructions
    Sweet and Sour Red Cabbage
  1. 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)
  2. 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.
  3. 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.
  4. Remove from heat once done. Place in a bowl and refrigerate until assembly time
    5. Lemon Dill Creama
  5. In a small mixing bowl whisk together all the ingredients. Season to taste - if you want more dill or more lemon add it!
    6. Roasted Potatoes
  6. 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
    7. Schnitzel
  7. 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)
  8. Season them with the salt and pepper In 3 separate bowls place the flour, the panko and the eggs
  9. 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
  10. 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
    11. Assembly
  11. 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