German-Style Pork Schnitzel with Sauerkraut
Crisp breaded pork cutlets served with tangy fermented cabbage, reflecting Qingdao's German colonial influence. This German-inspired grilling recipe, ready in about 32 minutes, pairs Pork tenderloin, All-purpose flour, Egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 485 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, thinly sliced Pork tenderloin
- 1/2 cup All-purpose flour
- 1 large Egg
- 3/4 cup Panko breadcrumbs
- 1 cup, drained Sauerkraut
- 1/4 cup finely chopped Onion
- 2 tbsp Butter
- 1/2 tsp dried Thyme
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Place pork slices between plastic wrap and pound to 1/4-inch thickness using a meat mallet.
- Step 2: Set up three shallow dishes: one with 1/2 cup flour, one with 1 beaten egg, and one with 3/4 cup panko breadcrumbs.
- Step 3: Dredge each pork slice in flour, then egg, then breadcrumbs, pressing firmly to adhere.
- Step 4: Melt 2 tbsp butter in a large skillet over medium heat, add pork in a single layer, and cook for 3-4 minutes per side until golden and cooked through.
- Step 5: While pork cooks, sauté 1/4 cup chopped onion in the skillet for 2 minutes until soft, add 1 cup sauerkraut and 1/2 tsp dried thyme, and simmer for 5 minutes until heated through.
