Pork Schnitzel and Savoy Cabbage

For the schnitzel:

Serves 2 people.

1.  To cook, melt 25g of butter in a good non-stick frying pan and fry the pork for 2-3 minutes on each side until the crumb is golden brown. Your meat should be tender and slightly pink.

2. Serve immediately on top of the creamy bacon and savoy cabbage.

For the creamed bacon and savoy cabbage:

1. In a pan fry the bacon lardons with 25g of butter, until golden brown.
2. Reduce the heat and add the sliced shallots, cooking on a low heat until soft.
3. Add the shredded cabbage and white wine, cooking on a medium heat until the cabbage has fully wilted.
4. Add the double cream and reduce until it coats the back of the spoon.
5. Check for seasoning, remembering the saltiness of the bacon should season it a little.
6. Serve with the schnitzel on top and devour!


    • 2 x Pork Schnitzels 
    • 100g grated parmesan
    • 100g crushed hazelnuts
    •      50g butter
    • 350g shredded savoy cabbage
    • 150g smoked bacon lardons or finely chopped smoked streaky bacon
    • 150g sliced banana shallots
    • 50ml white wine
    • 100ml double cream 
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