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.
Schnitzels:
¾ Cups Flour
2 Eggs, beaten
1 ½ Cups Panko Breadcrumbs
½ Cup Canola Oil
½ Cup Unsalted Butter
Red Cabbage and Apple Slaw:
¼ Cup Mayonnaise
4 Tbsp. Apple Cider Vinegar
6 oz. Red Cabbage, thinly sliced
½ Granny Smith Apple, peeled and julienned
½ Carrot, peeled and julienned
2 Green Onions, thinly sliced
3 Tbsp. Parsley, chopped
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
