Traditional Schnitzel with Spaetzle & Rotkohl

Make the rotkohl…
0 Combine the sliced cabbage and grated apple in a saucepan
2 Add 1/2 cup of apple cider vinegar, 1/2 cup of water, 1/2 cup of granulated sugar,1/4 teaspoon of black pepper and a pinch of cloves into the saucepan and place it over medium heat
3 Cover the saucepan and slowly bring the liquids to a simmer
4 Reduce the heat and simmer for 30 minutes
5 While the cabbage is simmering, place a small skillet over medium heat and melt down 4 tablespoons of butter and cook until it begins to brown slightly. Transfer the butter off of the heat to cook until the cabbage is done
6 Drain the liquids from the cabbage mixture and transfer it to a mixing bowl
7 Add the browned butter along with a tablespoon of fresh lemon juice and mix until combined
8 Set aside for now
Make the spaetzle…
10 Cook 2 cups of dried spaetzle according to the directions on the packaging
11 When fully cooked, drain and return the saucepan to medium heat
12 Melt 2 tablespoons of butter and add 1/2 cup of heavy cream into the saucepan
13 Add the drained spaetzle back into the saucepan and mix until the spaetzle is fully coated in the butter and cream
14 Turn the heat off 
15 Mix in 1/2 cup of shredded parmesan, cover the saucepan and set aside until ready to serve
Make the schnitzel…
17 Use a meat tenderizer or rolling pin to pound the cutlets to about 1/4 inch thickness 
18 Add 1/2 cup of flour to a shallow bowl and season with salt and black pepper
19 Whisk 2 eggs and a tablespoon of milk into another shallow bowl and season with salt and black pepper
20 Add 3/4 cup of breadcrumbs into a shallow bowl
21 Dip each pounded cutlet into the flour until the surface is lightly coated
22 Then dip into the eggs and allow any excess to drip back to the bowl
23 Finally, press into the breadcrumbs ensuring that all sides are fully coated
24 Add 2 tablespoons of butter and 2 tablespoons of oil into a large skillet placed over medium heat (add additional butter or oil if needed to fry the schnitzel in batches)
25 Once the butter has melted, add the coated cutlets leaving some space in between each piece
26 Allow the first side to cook undisturbed for 2-3 minutes or until the bottom is golden brown and crisp
27 Carefully flip each piece over and cook until both sides and golden and crispy
28 Transfer the cooked schnitzel onto a cooling rack or paper towel lined plate and season with salt
Make the lemon cream pan sauce…
30 Add 2 tablespoons of butter into the same skillet you fried the schnitzel in (if there is a lot of breadcrumbs in the skillet, discard most of them before starting the sauce)
31 Add a clove of finely minced garlic and cook for about 60 seconds while stirring
32 Add 3/4 cup of heavy cream and 2 tablespoons of fresh lemon juice and bring to a simmer
33 Simmer until creamy (add a splash of chicken stock if the sauce reduces more than you prefer)
34 Spoon over the schnitzel before serving