Lally's Schnitzel and Granny Carrots

Red Cabbage

  • Put the butter into a pan and soften the onions

  • Add all the red cabbage and stir to coat in butter

  • Add all the other ingredients and leave for 40 – 50 minutes until soft.

  • Keep stirring to ensure the cabbage doesn’t burn on the bottom of the pan


  • Blot the pork with kitchen towel to ensure they’re dry

  • Use a meat mallet on both sides of the meat to flatten

  • Prepare three plates, first with flour, second with beaten egg and third with breadcrumbs (add seasoning)

  • Get a dish ready for the breaded pork and begin to pass each of the steaks through flour, egg and breadcrumbs

  • Melt a knob a shallow pan and fry the schnitzels on either side until browned

Granny Carrots

  • Melt the butter in a pan and brown the onion

  • Add the carrots and all other ingredients

  • Cook until carrots have softened and stir in parsley

Serve with pureed potato and mustard.


Serves 4/5

Red cabbage

100g butter

1 red cabbage, quartered with heart removed and sliced into thin strips

½ white onion sliced

½ cooking apple grated

2 garlic clove sliced

½ grated nutmeg

3 tbsp balsamic vinegar

3 tbsp white wine vinegar

1 tsp brown sugar

5g (or small handful) of juniper berries

Juice of half a lemon

Salt and pepper


4/5 pork leg escalopes

White breadcrumbs with salt and cracked black pepper

1 egg

plain flour

100g butter

Granny Carrots

½ white onion diced

7 large carrots cut into small ½ cm pieces

1 tbsp granulated sugar

Salt and cracked black pepper

Juice of half a lemon

150g butter

Parsley finely chopped

Lally007 (1).jpg

Read Lally’s interview here