Recipe:Chicken Schnitzel with Red Cabbage
and Apple Slaw
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Our take on a classic. Our tried-and-true schnitzel recipe will have you seated and savoring every bite in no time. Served with a refreshing red cabbage and apple slaw to balance the plate and cleanse the palate. Serves 4 - .
Ingredients
-
ANTIBIOTIC FREE CHICKEN BREAST FILLETS, thawed
2.5 lbsQty 4$11.95 -
Flour
Qty ¾ Cups -
Eggs, beaten
Qty 2 -
Panko Breadcrumbs
Qty 1 ½ Cups -
Canola Oil
Qty ½ Cup -
Unsalted Butter
Qty ½ Cup -
Coarse Sea Salt
1 bottleQty To taste$5.38 -
Freshly Ground Black Peppercorns
1 bottleQty To taste$5.78 -
Red Cabbage and Apple Slaw:
-
Mayonnaise
Qty ¼ Cup -
Apple Cider Vinegar
Qty 4 Tbsp. -
Red Cabbage, thinly sliced
Qty 3/4 Cup -
½ Granny Smith Apple, peeled and julienned
-
½ Carrot, peeled and julienned
-
Green Onions, thinly sliced
Qty 2 Stems -
Fresh Parsley, chopped
Qty 3 Tbsp.
Cooking
Instructions
- 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.
- 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.
- 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.
- 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.
