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1
If using chicken, butterfly each chicken breast and place between wax paper.
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2
For pork, place chops several inches apart between wax paper.
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3
For veal, if you have large, thin-cut pieces from the butcher, use as is.
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4
If the veal is more than 1/4 inch thick, place it between wax paper.
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5
Pound the meat until very thin using a small heavy skillet or mallet.
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6
Season the meat with salt and pepper and dust in flour.
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7
Beat the eggs and milk or cream in a large shallow dish.
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8
Combine the bread crumbs with the nutmeg and more salt and pepper and place on a large plate.
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9
Coat the meat in egg, then in crumbs.
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10
Heat a large nonstick skillet over medium to medium-high heat with just enough oil in it to thinly coat the bottom of the pan.
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11
When the oil gets wavy looking, add the meat in a single layer and cook until golden on each side, 3 minutes each.
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12
Transfer the meat to a plate and repeat, if necessary.
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13
Reserve the cooked schnitzel under a loose foil tent.
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14
Meanwhile, heat a second, deep, large nonstick skillet over medium-high to high heat.
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15
Add about 2 tablespoons of the vegetable oil or light olive oil (twice around the pan).
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16
Add the onions, apples, and cabbage.
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17
Season the mixture with salt, pepper, and the caraway seeds.
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18
Toss and sear the mixture for 5 minutes, then add the vinegar, brown sugar, and Worcestershire and toss to coat and combine the cabbage evenly.
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19
Reduce the heat a bit and keep the cabbage going until the meat is all cooked.
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20
Serve the schnitzels with the lemon wedges and a pile of seared red cabbage with caraway alongside.
