Target: 6 × 4 inches · landscape

Chicken Schnitzel with Apple Cabbage

55 min · 4 servings

Ingredients

□ 1 1/2 lb boneless skinless chicken breast cutlets

□

□ 3 tbsp olive oil, divided

□ 2 tsp kosher salt, divided

□ 1/2 tsp ground black pepper, divided

□ 1 lb green cabbage, thinly sliced

□ 1 tbsp unsalted butter

□ 1/3 cup water

□ 1 tbsp apple cider vinegar

□ 1/2 cup all-purpose flour

□ 2 large eggs

□ 1 cup fine plain breadcrumbs

□ 3/4 cup neutral frying oil

□ 2 crisp apples, cored and thinly sliced

□ 2 tbsp lemon juice

□ 1/4 cup chopped flat-leaf parsley

1. Roast oiled fingerlings at 425 F for 30–35 minutes; use the same weight of Yukon Gold wedges if unavailable.

2. Braise cabbage with butter, seasoning, water and vinegar; transfer. Pound chicken to 1/4 inch and season.

3. Coat chicken in flour, egg and fine crumbs. Heat shallow frying oil to 350 F; test for a brisk sizzle.

4. Fry in 2 batches, 2–3 minutes per side, until golden and 165 F inside. Adjust heat to protect the crumbs.

5. Drain and salt schnitzel. Toss apples with lemon, olive oil and parsley. Serve with warm cabbage and potatoes.

Cook’s note: Use an instant-read thermometer; golden crumbs can brown before the center is cooked.