Cabbage schnitzel recipe with photos step by step

Ksenia Garastyuk • 06.25.2019

This budget dish is prepared very quickly and can be either a main dish or a side dish. Cabbage schnitzel is a flat vegetable cutlet, an indispensable attribute of which is breading. The dish is deep-fried - oil is poured into the frying pan and the cutlets should go halfway into it. This technology helps to achieve a characteristic crispy crust.

Schnitzel is prepared from young cabbage or more mature cabbage (you need to remove the top leaves).

It is better to serve cutlets with sour cream or mushroom sauce. You can add your favorite spices or herbs to the breading itself to enrich the taste.

The most delicious cabbage schnitzel recipe

This dish has a fresh and bright taste. Add some aromatic herbs and black pepper for spiciness.

Ingredients:

1 small fork of cabbage;
2 eggs;
4 tbsp. flour;
30 gr. breadcrumbs;
a pinch of salt;
black pepper;
oregano;
thyme.

Preparation:

Wash the forks and cut into 6 or 8 pieces depending on size.
Place in boiling water for 10 minutes.
Roll each slice first in flour, then in beaten eggs and finally in breadcrumbs.
Fry in a heated frying pan on both sides.

White cabbage schnitzel

Fresh cabbage schnitzel can be prepared from the leaves, rolled in an envelope and breaded in breadcrumbs. To vary the taste, you can add dried herbs to the flour. The leaves need to be boiled or softened in the microwave in advance. For the last method, place the head of cabbage in the device for 10 minutes, remove the top leaves, then repeat the procedure for 5 minutes until all the leaves are softened. Ingredients:
cabbage leaves – 10 pcs.; egg – 1 pc.; oregano, thyme – 1 tsp; flour – 2 tbsp. l.; bread crumb; oil for frying. Cut off the dense part from the softened leaves. Roll the leaves into an envelope, roll in a mixture of flour and spices. Dip in egg, bread in breadcrumbs. Fry cabbage schnitzel until crispy golden brown.

Cabbage schnitzels with cheese

This dish can be varied by adding a piece of cheese in the middle. The filling in the schnitzel will be sticky as the cheese will melt. This interesting appetizer will surprise your guests.

Ingredients:

cabbage leaves;
hard cheese;
1 egg;
30 gr. breadcrumbs;
4 tbsp. flour;
a pinch of salt;
black pepper;
oil for frying.

Preparation:

Wash and dry the leaves.
Cut the cheese into slices.
Wrap each cheese slice in a cabbage leaf - you should get envelopes.
Beat the egg with a fork.
Pour flour (it is better to sift it) and breading into separate plates.
Add salt and pepper to the flour.
First, roll the envelopes in flour, then dip in the egg, and finally in breadcrumbs.
Fry in a frying pan, after pouring oil into it and heating it.

Cabbage schnitzel in almond breading

Almonds perfectly complement the taste of cabbage schnitzels and add some healthy fats to the dish. Take a head of cabbage, 1 liter of milk, 2 eggs, ½ tbsp. flour, almond flakes.

Remove the top withered leaves and cut out the stalk. Boil the cabbage in milk, preferably whole. Drain into a colander and cool the cabbage. The leaves will be soft and easy to remove. We remove the sheet and roll it so that it resembles a schnitzel.

Lightly beat the eggs, add salt and pepper. Dip the cabbage bundle in the egg, then in the almonds, then again in the egg, then in flour and only then add it to the frying pan. Fry over low heat until the leaves are soft.

Cabbage schnitzel in batter

If you don't have breadcrumbs on hand, you can replace them with batter. In addition, these cabbage cutlets turn out to be more filling and airy.

Ingredients:

1 small fork of cabbage;
2 eggs;
2 tbsp. mayonnaise;
3 tbsp. flour;
salt;
black pepper;
oil for frying.

Preparation:

Wash the cabbage and let it dry.
Cut the forks into 6 or 8 pieces depending on size.
Boil them for 10 minutes.
Beat the eggs with a fork. Mix with mayonnaise. Stir in flour. Add salt and pepper.
Dip the cabbage slices into the batter.
Fry on both sides in hot oil.

This simple and tasty dish will win you over the first time. Pair schnitzels with a side dish or enjoy the bright vegetable flavor with sour cream sauce.

Cauliflower schnitzel

Cauliflower makes cute little schnitzels, which are perfect for a children's table. Take a head of cauliflower, a couple of eggs, 3-4 tbsp. flour, salt, ground pepper, breadcrumbs.

Wash the cabbage and dry it. Let's cut off the stalk. Now let's cut the inflorescences. We will cut it as a single piece, rather than separating it branch by branch. Cut into slices, they represent a cross section of the inflorescences.

Helpful tip: for this dish, choose a very dense head of cabbage to make it easier to cut and there will be fewer crumbs; everything that crumbles can be used in puree soup.

One head of cabbage yields 5-7 slices. Dip them in a beaten egg with seasonings, then breadcrumbs and fry in hot oil for about 5 minutes until the base becomes soft. Serve with potatoes or rice.

All about culinary art...

Such a dish as schnicel (from German - slice, piece) is known to almost everyone. Most people associate it with meat. This is partly true, because the classic version is made from pork or beef, less often from another type of meat. But for people who follow a healthy diet, as well as for diabetics and vegetarians, there is a very interesting recipe - cabbage schnitzel.

This dish may also appeal to meat eaters. After all, cabbage is rich in many valuable vitamins and minerals, and fiber provides a feeling of fullness that lasts for a long time. The cooking process is not difficult, and the treat turns out very tasty.

There are many instructions for preparing this dish. The field for experimentation is huge. You can cook from any variety of cabbage: regular, white, Peking. You can create a dish from pieces of cabbage or simply from leaves, choosing your favorite filling to taste. It can be rice, mushrooms, herbs, boiled chopped egg. The cheese filling has a special taste. Let's look at several diagrams with photos step by step for preparing cabbage schnitzel.

Schnitzel of cabbage leaves in batter and breading

A very simple and quick preparation option. For it you will need:

Cabbage leaves – 7 pcs;
One egg;
Breadcrumbs - 2 large spoons;
Flour – 2 large spoons;
Sunflower oil for frying;
Salt - to taste.

Place the cabbage leaves in salted water and boil for 5 minutes until they become soft. Do not exceed the cooking time, otherwise the leaves will become less tasty and crispy after the subsequent frying process;
We strain the water through a sieve and let the leaves cool;
Then you need to beat them lightly with a hammer and roll them into envelopes. If the vegetable is young, then you don’t have to beat it;
Fill one bowl with flour, immerse and roll each piece in it in turn;
In a separate container, beat the egg and dip the cabbage in it;
Pour breadcrumbs into the third bowl and roll the products in them;
Heat the sunflower oil in a frying pan, then transfer our preparations into it and fry for 5 minutes, remembering to turn regularly. Approximately two minutes are allotted for each side. Do not add too much oil, otherwise the dish will be too oily.
Serve the finished dish by placing it on a plate and sprinkling lemon juice on top. It will help break down excess fats in the dish. You can also place cabbage schnitzels on paper napkins or towels.

Before breading the cabbage, prepare the garlic and herb paste if desired. To do this, pass a few cloves of garlic through a press and mix with one small spoon of vegetable oil. Generously coat the leaves with the paste, then chop a bunch of dill onto them. This filling will give your culinary masterpiece a special taste and aroma. Some people use tomato sauce.

Schnicel made from cabbage pieces

This dish is prepared from white cabbage, but you can also use regular cabbage. To prepare you will need:

A small white cabbage fork – 0.6-1 kg. If the head of cabbage is large, inconvenience will arise during cooking. Also, the vegetable should be dense, with small leaves so that they do not fall off;
Flour – 150 g;
Hot water – 3 cups;
Salt - half a small spoon;
Breadcrumbs – 380 g. You can buy store-bought ones or make your own. To do this, oven-dried bread is ground in a blender or coffee grinder;
Vegetable oil for frying.

This cabbage schnitzel recipe is all about cutting the main ingredient correctly. You need to make sure that part of the stalk remains on each piece. If you miss this, the leaves will fall apart and nothing will work.

Cut the head of cabbage in half from the stalk side;
In the same way, cut each half in half;
We continue the process until we get the thinnest pieces possible;
Prepare the batter. To do this, combine flour and salt, then add hot water and mix thoroughly;
Dip each prepared piece into the resulting mixture;
Roll thoroughly in breadcrumbs;
Heat the oil in a frying pan and transfer our preparations into it;
Brown the pieces on each side for two minutes;
Serve with any side dish of your choice;

You can skip the breadcrumb stage and fry only in batter.

Cabbage schnitzel

Ingredients:

small head of young cabbage - about 1 kg
egg – 3 pcs.
breadcrumbs or semolina - about 100 g.
salt, pepper to taste
vegetable oil or fat for frying

Note that for breading you can use both breadcrumbs and semolina. I use semolina - it’s safer, since crackers contain harmful yeast and it is not known what quality of bread or loaves they were made from.

I also draw your attention to the fact that refined sunflower oil, which is usually used for frying, is a harmful unnatural product (more on this). Instead, you can use rendered pork fat - this is a 100% natural product, devoid of any processing (about its benefits).

Preparation:

Despite the simple composition of the ingredients, the result is a finger-licking dish! Cabbage schnitzels are good both hot, especially with a sauce of sour cream, herbs and garlic, and cold. They can be used as a side dish or a separate dish.

If you love schnitzels, then the recipe for schnitzels soaked in milk guarantees the most delicate taste of the meat, even from the freezer.

Bon appetit and be healthy! Leave your comments - feedback is very important!

Tips for the housewife: 7 simple recipes for the second one when you don’t know what to cook

You are again standing thoughtfully in the kitchen and don’t know what to feed your family... And you’re thinking about what to cook so that it’s tasty and healthy. Use my book of tips and prepare your main courses quickly and easily!

I’ve been wanting to make cabbage schnitzel for a long time, but somehow I never got around to it. I thought it was too simple and not very tasty. However, this time I opened a cookbook from my home collection and came across a schnitzel recipe. For me, this dish opened up in a new way and seduced me, first of all, because it is dietary.

I took the plunge and did everything as the recipe said. Our family was very pleased with the result. Even my daughter, who is picky when it comes to food, ate the dish with pleasure. Therefore, I confidently recommend that you prepare cabbage schnitzel. It is best served with sour cream or, as in my case, with.

Cabbage Schnicel with cheese

There are many options for preparing this dish with cheese. Let's look at a few instructions for preparing the filling:

The simplest and most common way is to use a whole thick piece of cheese as a filling;
Grind the cheese and egg, mix. It makes a wonderful filling for food;
You can make the filling from several types of cheese. For example, mix grated hard and melted;
Cottage cheese in combination with garlic and mashed cheese will give the dish a delicious piquant taste.

Now let's talk more about the cooking process. To do this you need:

Peking - one head of cabbage;
Cheese – 400 g;
Flour – 6 large spoons;
Milk – 150 ml;
3 eggs;
Salt, pepper - to taste. Other spices of your choice will also work;
Refined oil - for frying.

Cooking process step by step:

We start by preparing the leaves. They should be soft. Most housewives boil them in water with salt. But it will be easier to place the head of cabbage in the microwave and start the timer for 3 minutes;
Disassemble the forks into leaves, beat them a little, then add salt and pepper. The main thing is not to overdo it with spices;
Cut the cheese into slices approximately 5 mm thick;
Place a plate on each leaf and roll it into an envelope;
For the batter, combine eggs, flour and milk, add a little salt. Beat the mixture until thick;
Dip each piece in batter and fry on both sides in a frying pan with vegetable oil until golden brown.

Schnitzel with mustard

Preparation

Cut a small head of cabbage (300 g) into slices. Be sure to boil them in salted water and then cool.
Beat 2 eggs, 2 tbsp. l. mayonnaise, 1 tsp. mustard. Add 1 tsp. dried herbs and a pinch of salt. Pour 3 tbsp into the resulting mass. l. flour.
Dip each piece of cabbage in flour, and then dip it in the mustard batter.
Fry on all sides.

Spicy and aromatic schnitzel is exactly what you need right now. Take your favorite mustard, and lots of it. Add it to a batter and turn an ordinary head of cabbage into an amazing treat.

Cabbage schnitzel with mozzarella in the oven

Finally, an unusual, savory recipe with a touch of sophistication. The following products are needed:

Belokachanka – forks;
Half a cup of flour and breadcrumbs;
Eggs – 2 pcs;
Mozzarella cheese – 100 g;
Vegetable oil;
Salt.

We prepare white cabbage pieces in the same way as in the second recipe;
Place them in a saucepan, add a little water, add some salt;
Bring to a boil, then simmer for another 20 minutes;
Let it cool and drain the water;
Cut the mozzarella into thin slices and place between the leaves in a piece of cabbage. Three records are enough;
Dip each piece in flour, then dip in beaten eggs, and finally cover with breadcrumbs;
We move the preparations onto a baking sheet with vegetable oil, and place them in an oven preheated to 200 degrees for half an hour. You need to watch and turn the pieces on the other side;
Serve the finished dish sprinkled with sour cream. You can sprinkle with steamed raisins.

That's all the intricacies of making cabbage schnitzel at home. Although it is not meat, the taste will not leave you indifferent.

Cabbage schnitzel with mozzarella in the oven

Prepare white cabbage, 2 eggs, ½ tbsp. flour, breadcrumbs and a large piece of mozzarella cheese . Remove the old leaves, cut off the stalk of the head of cabbage and place in boiling water for 20 minutes. Then, after cooling, remove the required number of leaves.

Prepare the batter by mixing eggs and flour with salt and pepper, and breadcrumbs. Wrap a slice of mozzarella in a cabbage leaf and dip the schnitzel in batter and breadcrumbs.

Place on a baking sheet lined with paper and put in the oven for half an hour at 200 degrees. We keep an eye on the schnitzels, turning them over periodically. Serve with sour cream and side dish.

Video: Recipe for cabbage schnitzel with crispy crust

A simple and quick dish - “vegetarian” cabbage schnitzel. It's easy for them to snack - and no animal gets harmed! This is also a very budget-friendly and original dinner that won’t burden your stomach.

Ingredients	Quantity
cabbage leaves -	7 pieces
flour -	30 g
sunflower oil -	20 ml
eggs –	1 PC.
salt –	3 g
breadcrumbs -	30 g
Cooking time: 15 minutes	Calorie content per 100 grams: 148 Kcal

Preparation of white cabbage schnitzel:

Separate the leaves from the cabbage and wash them;
Pour water into a small saucepan and let it boil, then add salt;
Place the leaves in water and let them boil for five minutes, do not cover with a lid;
After the time has passed, remove the leaves and let them cool slightly;
Using a chop mallet, lightly beat the thickened part of each leaf;
Sift flour into a small bowl;
Beat the egg into another bowl and add a little salt, mix with a fork;
Place breadcrumbs in a third bowl;
Fold each cabbage leaf several times, usually twice is enough to make an envelope. To prevent it from opening, you need to press well on the fold;
Then dip each envelope first in sifted flour, then in a salted egg and finally in breadcrumbs;
Heat oil in a frying pan; you can use olive oil or even butter;
Place the schnitzels in a frying pan and fry on both sides until a nice golden crust appears;
Place on a paper towel to remove excess oil.

Cabbage schnitzels with mushroom sauce

Cabbage schnitzels with mushroom sauce are an excellent option for a full-fledged dish, for which you do not need either a side dish or hot meat. An excellent dish, completely self-sufficient, it is served hot immediately after cooking; when it cools down, it will lose all its characteristics. For the sauce, you can use sour cream instead of cream. Ingredients:
cabbage head – 300-400 g; eggs – 2 pcs.; flour, salt, breading; champignons – 300 g; cream – 150 ml; greens – 20 g; onion – ½ pc. Cut the cabbage into 8 pieces, boil in salted water, cool. Dip in flour, egg, bread. Fry in oil until golden brown on all sides. Meanwhile, fry the chopped mushrooms with onions, add salt, throw in 2 tsp. flour. Pour in the cream, stir, simmer until thickened, about 5 minutes, season with chopped herbs. Serve the hot cabbage schnitzel, pouring over the mushroom sauce.

Young cabbage schnitzel

0.5 heads of young cabbage;
80 g breadcrumbs;
40 ml sour cream;
2 eggs;
40 ml sunflower oil;
5 g salt;
80 g flour.

Time – 20 minutes.

Wash the head of cabbage and separate the first few leaves;
Cut off half and cut one of the parts into slices about one and a half cm thick. At the base of the head of cabbage, they should be thicker; do not cut off the stalk itself, so that the tender leaves do not fall apart;
Pour water into a saucepan and boil it;
Gently lower the cabbage pieces into the water and boil them for no more than three minutes, then remove. You can salt the water in advance or salt the egg or flour later;
In a separate bowl, beat the eggs and add seasonings to taste;
Pour breadcrumbs into two separate bowls and sift flour;
Dip the cooled pieces of cabbage into flour and then into the egg. You can not use flour at all, then immediately dip the cabbage in the eggs;
Next, roll the pieces in breadcrumbs;
Fry in hot oil in a frying pan until golden brown. Let cool and top with sour cream when serving.

Chinese cabbage schnitzel

Traditional white cabbage can be replaced with Chinese cabbage. It has a fresh taste and is sold in almost any supermarket. We take Chinese cabbage , egg, salt, seasonings, breadcrumbs.

For schnitzels we need whole strong leaves. The upper, wilted ones can be removed and thrown away. The peculiarity of Chinese cabbage is that it has a rather long, rigid base; we cut it into a triangle. For two servings you will need 4 such sheets. We fold each one in half, then two on top of each other.

Beat the egg with salt and seasonings. Dip the leaves into it, pressing them tightly together, then into breadcrumbs and into the frying pan. Fry until browned. Chinese cabbage schnitzel is ready!

Cabbage schnitzel in batter

1 head of young cabbage (small);
60 g flour;
40 g dill;
70 ml milk;
2 cloves of garlic;
2 eggs;
60 ml sunflower oil;
7 g salt.

Time – 25 minutes.

Remove the first few leaves from the young cabbage, wash the rest of the head and cut it into slices no more than a centimeter thick. If the head of cabbage is too large, you can cut it in half and then into halves;
Boil water in a large saucepan and add half the salt;
Place the cabbage slices in water for four minutes, then remove them with a slotted spoon and let cool;
In a separate deep bowl, beat eggs with milk;
Sift the flour into another bowl and pour the milk-egg mixture into it, stir;
Add spices and remaining salt;
Rinse the dill under water and chop finely, add to the batter;
Squeeze the peeled garlic through a press into the total mass and mix. Or you can simply place the peeled slice in hot oil while frying;
Dip the cabbage pieces into the batter;
In a frying pan in hot oil, fry the slices until golden brown.

Fried shrimp in soy sauce is a tasty and juicy snack that goes perfectly with beer.

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Read how to make a quick pizza with all kinds of toppings here.

Preparation of cabbage schnitzels:

Cook cabbage in one of two ways:
- If you want to cook several schnitzels, then the cabbage leaves should be carefully separated from the head of cabbage and cooked in boiling salted water for 7-10 minutes or in a double boiler for 15-20 minutes until soft.
The easiest way is to cook cabbage in the microwave. To do this, put the cabbage on a plate and put it in the microwave. Cook at the highest power for about 10 minutes. Then place it under running cold water and remove the soft leaves, cutting them off at the base. Place the rest of the cabbage back in the microwave for a few minutes.

Adviсe:

The cabbage should be soft, but not overcooked. The leaves should not tear, but bend well. Young cabbage will take less time to cook. Cabbage broth can be used for cooking.

Cut off the compaction from the leaves that was near the stalk.
Cut the cheese into rectangular slices.
If you use Adyghe cheese, then it must be fried on both sides until golden brown.
You can add a little turmeric to the oil to make it yellow. There is no need to fry hard cheese. Fried cheese
Mix sour cream, 3 tbsp.
l. flour, salt and spices. Batter
Take a cabbage leaf, put a piece of cheese in the middle and roll it up like an envelope. The upper ponytail (pictured) can be wrapped back. You will need 2-3 small leaves.
Roll the resulting schnitzel in flour, then in batter, and then in semolina (or breadcrumbs).
Fry in plenty of oil on both sides.

Cabbage schnitzels are ready. They can be served with some kind of sour cream, but I like it with.

They can also be frozen. To do this, after rolling them in flour, put them in a plastic container, close them and put them in the freezer. And when you want to fry, dip the unfrozen schnitzels in batter, then in semolina or crackers and fry.

PS If you liked the recipe, you can, because there will be many more delicious dishes ahead.

Bon appetit!

Julia author of the recipe

Step 1. Prepare the products.

First we need to wash our cabbage in warm water. Then we remove the stalk (if you like it, you can peel it and eat it - I always do this :)).

Step 2. Initial processing.

Next we need to boil the cabbage quite a bit. For some, one minute is enough for the cabbage to be elastic and not break. But I boil the cabbage leaves for about 15 minutes. I put the cabbage leaves in hot water, bring it to a boil and cook for about 10 minutes. Then I turn them over, add some salt, add spices and cook for another 5 minutes.

Step 3. Beat off the cabbage leaves.

We take out the cooked cabbage leaves - in 15 minutes they are already cooked and there is no need to finish cooking them or catch scraps all over the pan))). Now we need to carefully beat off our boiled leaves with a kitchen hammer. I advise you to beat off only the thick parts of the cabbage leaves. Then we take one cabbage leaf and wrap the smaller one in it.

Step 4. Fry.

Next, dip the resulting schnitzels in water (I use cabbage broth) and then in breadcrumbs. Pour sunflower oil into a frying pan and place the schnitzels in the frying pan. Fry over low heat and turn over as soon as they are browned. For example, I like them to be nicely crispy, so I keep them a little longer.

Cabbage schnitzel with cheese in the oven

1 head of cabbage (medium size);
160 g breadcrumbs;
10 g salt;
1 pack or 180 ml sour cream;
3 eggs;
20 ml sunflower oil;
300 g cheese;
130 g flour.

Time – 45 minutes.

Wash the head of cabbage and carefully cut out the stalk;
Pour more water into a saucepan and boil it;
Dip the entire head of cabbage into it and take it out after five minutes. Remove the first few soft leaves. Lower the head of cabbage again and repeat the procedure. Do this until all the leaves are soft. Give them time to cool;
If necessary, cut off the protruding hard part and carefully beat it with a hammer along the thick stem;
Fold each leaf into an envelope;
Sift a little flour into a separate bowl and breadcrumbs into another;
Beat the eggs with a fork in a third bowl;
Dip the envelopes one by one into flour, then into eggs and breadcrumbs. The procedure can be repeated if you really like the breading layer;
Pour oil into the frying pan and lightly brown the envelopes on both sides;
Transfer them to a baking dish;
Grate the cheese and mix it with sour cream;
Distribute this sour cream mixture among all the envelopes and bake at 180 degrees Celsius. It will be ready when a golden crust appears on top. Remove and serve with additional sour cream or mayonnaise. Decorate with greens.

Schnitzel with cheese

Preparation

Boil cabbage leaves (10 pcs.) in salted boiling water for 10 minutes. Set aside to cool.
Cut 150 g of cheese into slices. Wrap the slice in a cabbage leaf.
In a separate container, mix 50 g of flour, a pinch of ground black pepper and oregano.
Dip the envelopes in flour, and then dip in beaten egg and breadcrumbs. Fry until crispy in vegetable oil.

Many people like cheese filling. Here you can buy not the usual cheap hard cheese, but a more expensive, tastier, piquant version. There are no limits to imagination and possibilities, if only you have the desire.

Culinary tricks

If the head of cabbage is quite tight and the leaves tear when disassembling, then the cooking method described in the fourth recipe is the only way out. A head of cabbage with very thick leaves may require an additional two to three minutes of cooking, but it is very important not to overcook young cabbage so that it remains intact.

You can always add a variety of spices to the breading or batter. For example, turmeric will give not only taste, but also a pleasant yellow color. Black pepper, hot pepper, garlic, ginger, herbs - whatever you like. The easiest way is to add this to the egg and then dip a piece of cabbage into it.

You can make your own crackers. Simply cut two-day-old bread into pieces. Next, pour oil into the frying pan, add various herbs (basil, oregano, a mixture of Provençal herbs, etc.), add garlic. Fry the crackers, cool them and grind them. These breadcrumbs eliminate the need to add spices to the egg.

Cabbage schnitzel is a flavorful and light dish that always turns out well. A small amount of calories and maximum time savings are the main helpers of dinner after a hard day. It turns out very fragrant and appetizing!

Author: Maria Sukhorukikh
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Cabbage schnitzel - 3 healthy recipes

Ksenia Garastyuk • 06.25.2019
This budget dish is prepared very quickly and can become either the main dish or serve as a side dish. Cabbage schnitzel is a flat vegetable cutlet, an indispensable attribute of which is breading. The dish is deep-fried - oil is poured into the frying pan and the cutlets should go halfway into it. This technology helps to achieve a characteristic crispy crust.

Schnitzel is prepared from young cabbage or more mature cabbage (you need to remove the top leaves).

It is better to serve cutlets with sour cream or mushroom sauce. You can add your favorite spices or herbs to the breading itself to enrich the taste.