So I’m not too sure if this counts as a “schnitzel”, but that’s what I’m calling it. I used chicken breasts that were butterflied, then
pounded out to make large cutlets. I love this kind of food. It’s got a great comforting feel and good flavor. The lemon zest in the breading and the final spray of lemon juice before eating add a little bit of acid to the dish, cutting any heaviness from the breading/frying.
Instead of spaetzle or potatoes, I made a side of braised red cabbage. After being cooked low slow and for over an hour, the cabbage took
on a soft, yet sturdy texture. The apple-cider vinegar and brown sugar gave the dish a sweet/sour bite. I’ve seen this done with apples or bacon, but I didn’t use any of that in this version. It would make a great compliment to other entrees as well, such as roast chicken, some sort of pork dish, etc.
I didn’t get to take a picture of the plated dish because everyone was hungry and started eating really fast. Good stuff!
What You’ll Need:
Braised Red Cabbage:
– 1 large head red cabbage, cored and shredded
– 1 large sweet onion, sliced
– 2 cloves garlic, roughly chopped
– ¼ cup apple cider vinegar (possibly more if needed, depending on taste)
– ¼ cup packed light brown sugar (possibly more if needed, depending on taste)
– ½ cup chicken broth (or vegetable broth if you wish to keep it fully vegetarian)
– Kosher salt (to taste)
– Pepper to taste
– 1 Tbsp unsalted butter to finish the dish
– 2 Tbsp olive oil
– 4 medium sized chicken breasts, butterflied, then pounded thin
– 2 ½ cups of panko bread crumbs
– Zest of 1 lemon
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp dried oregano
– 1 tsp smoked paprika
– ¾ cup all purpose flour
– 3 eggs + 1 Tbsp water, beaten
– Salt and pepper (amounts will be explained in each step requiring it)
– Olive or Canola oil for frying (or whatever kind you like)
– Lemon wedges to serve with each
The How To:
Note: I recommend starting the cabbage first, because while it is braising for the hour or hour and a half, you can prep and cook the chicken schnitzel.
Step 1 – Heat a skillet with the olive oil over medium heat. When it is hot, add the onions and garlic, and sauté for about 5 minutes, until they start to be come soft and translucent.
Step 2 – When the onions are soft, add the cabbage in and mix evenly. Season with some salt and pepper, and let cook down for about 10-15
minutes, stirring to make sure all of the cabbage cooks evenly.
Step 3 – When the cabbage starts to become tender, add the chicken broth, apple cider vinegar, and brown sugar and mix in thoroughly.
Cover and turn down to low to let it simmer. Stir every so often to make sure all of the cabbage is braising.
Step 4 – When everything is looking soft, taste and adjust for salt, pepper, sugar, and vinegar. Then add the butter when almost
ready to serve.
Step 1 – If you didn’t buy the chicken breasts butterflied and pounded thin, do this now. Using a sharp knife, take each chicken breast and cut down the middle (without cutting all the way through. This should create a “book” like shape. Place between two sheets of plastic
wrap or parchment paper, and using a skillet or mallet, pound the chicken breasts to about ¼ inch thick, pounding AWAY from you so that it does not tear the flesh.
Step 2 – Place the flour, eggs, and breadcrumbs in 3 separate dishes. Season the flour, eggs, and breadcrumbs with salt and pepper. To the Breadcrumbs only, add the other dry spices and the lemon zest as well.
Step 3 – Starting with the flour, coat both sides of a chicken cutlet evenly, shaking off the excess. Then move the cutlet to the egg,
coating both sides. Finally, place the cutlet into the panko crumbs, coating both sides, and shaking off excess. Place on a rack or plate to let set for about 20 minutes in the fridge. Repeat this process until all are coated.
Step 4 – Heat a large nonstick skillet (or a stainless steel skillet, but you’ll need more oil for this) over medium high heat. When
it is hot (not too hot, or the oil may smoke), add the oil, and then add one or two cutlets (however many may fit, do not overcrowd the pan, or it will steam the cutlets instead of fry them).
Step 5 – Cook on the first side about 3-4 minutes, or until golden brown, then turn over and cook for another 3-4 minutes. Do not
cook for much longer, as the cutlets will be thin and may overcook. Repeat until all are done.
Then time to eat! Spritz some lemon over each cutlet, and serve with the braised cabbage. If you wish to add another side, feel free. I used some sugar snap peas that were in the steam-package and added some garlic powder, salt, pepper, and olive oil.
Click below to see the pictures individually.