Recipe:Chicken Schnitzel with Red Cabbage

Cooking
Instructions

1. Schnitzels: Place the flour, beaten eggs, and panko breadcrumbs in 3 separate shallow containers. Season each cutlet with salt and pepper. One at a time, dredge the cutlets into the flour, shake off excess; then dip into beaten eggs and cover with panko breadcrumbs. Set breaded cutlets aside on a sheet pan.
2. Heat 2 Tbsp. of oil and 2 Tbsp. butter in a large 12” skillet over medium high heat. Add 2 chicken breasts at a time and fry until golden brown about 3-4 minutes. Using tongs, turn cutlets and cook another 3-4 minutes.* Transfer to a sheet pan lined with paper towels and season with sea salt. Repeat until all cutlets are fried.
3. Apple and Red Cabbage Slaw: In a large bowl mix the mayonnaise and vinegar. Add the cabbage, apple, carrot, green onions, and 2 Tbsp. of parsley. Season with salt and pepper.
4. To Serve: Serve chicken schnitzels with garnished with additional parsley and slaw on the side.
   *USDA recommends cooking poultry to a minimum internal temperature of 145°F.