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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

Serving Size

  • ANTIBIOTIC FREE CHICKEN BREAST FILLETS, thawed

    2.5 lbs
    Qty 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 bottle
    Qty To taste
    $5.38

  • Freshly Ground Black Peppercorns

    1 bottle
    Qty 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

  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.

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