How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pork Schnitzel With Red Cabbage Slaw?

You need 10 ingredients. The key ingredients include: 3 tablespoons cider vinegar, 2 tablespoons honey, 1 cup vegetable oil, 1/2 head red cabbage cored and shredded, and more.

Is Pork Schnitzel With Red Cabbage Slaw suitable as salads?

Yes, Pork Schnitzel With Red Cabbage Slaw falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Pork Schnitzel With Red Cabbage Slaw?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pork Schnitzel With Red Cabbage Slaw Recipe

Name: Pork Schnitzel With Red Cabbage Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons cider vinegar; 2 tablespoons honey; 1 cup vegetable oil; 1/2 head red cabbage cored and shredded; 1 granny smith apple cored and cut into 1/4-inch matchsticks; salt; 8 pork cutlets thin-cut boneless, about 1 1/4 lbs; 1/2 cup all purpose flour; 2 large eggs lightly beaten; 2 cups panko bread crumbs

Try this homemade Pork Schnitzel With Red Cabbage Slaw recipe the whole family will love. Made with cider vinegar, honey, vegetable oil and red cabbage.…

This Pork Schnitzel With Red Cabbage Slaw relies on simple, everyday ingredients such as cider vinegar, honey, vegetable oil and salt. It comes together quickly and makes 4 servings, at about 1356 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

1356

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Pork Schnitzel With Red Cabbage Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

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