Clean the cabbage, quarter it, wash it, cut out the stalk and cut quarters into pieces. Leek onions clean, wash and cut the white and green part separately diagonally into approx. 1/2 cm thick slices or rings.
Blanch the beans in boiling salted water for about 30 seconds. Drain, quench, drain and remove the bean seeds from the pods. Wash the sugar snap peas and cut them diagonally in half. Dab meat dry and halve or cut into three depending on size.
Knock pieces flat between cling film. Put meat in a cool place. Wash thyme, shake dry, remove leaves and chop coarsely.
Heat 2 tablespoons of oil in a casserole dish. Lightly fry the pointed cabbage for 4-5 minutes. Deglaze with 5 tablespoons of water, cover and simmer for about 5 minutes. Add mangetouts and white spring onion slices, cover and cook for another 3-4 minutes.
Fold in the spring onion green and bean seeds and heat. Season vegetables with salt and pepper and keep warm.
Heat 1-2 tablespoons of oil in portions in a frying pan. Fry the meat for 1-2 minutes on each side, season with salt and pepper and remove. Keep escalopes warm as well.
Add stock and juice to the frying pan and simmer for about 5 minutes. Halve the passion fruit, remove the firm flesh with a spoon and add to the sauce. Also add thyme to the sauce and season with sugar, salt and pepper.
Cut the butter into pieces and melt in the sauce, stirring constantly. Arrange vegetables and schnitzel on a plate, drizzle some sauce over them. Add the rest of the sauce.