Chicken Schnitzel with Apple Cabbage

Thin crisp chicken schnitzel joins tender braised cabbage, browned fingerling potatoes and lemon-parsley apple salad in a carefully sequenced skillet-and-sheet-pan dinner.

55 min

4 servings

Golden chicken schnitzel with tender cabbage, browned fingerling potatoes and fresh apple parsley salad.

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

Equipment

Large skillet with lid · Rimmed sheet pan · Instant-read thermometer · Meat mallet · Shallow dishes · Mixing bowl

Keep the frying pan clear

Transfer braised cabbage before frying and wipe the skillet dry. Moisture in the pan interferes with a steady shallow fry.

Start the roast

01. Heat oven to 425 F. Oil and salt halved fingerlings cut sides down; if unavailable, use 1 1/2 lb Yukon Gold potatoes in 3/4-inch wedges and prepare the same way.

02. Roast 30–35 minutes, turning at 20 minutes. The potatoes should be browned and tender when pierced; let them finish while you fry the chicken.

Braise and pound

03. Stir cabbage in melted butter with salt and pepper for 3 minutes. Add water and vinegar, cover for 12 minutes, then uncover for 3 minutes to remove excess moisture.

04. Move cabbage to a covered bowl and dry the skillet. Pound chicken evenly to 1/4 inch, pat dry and season; an even thickness keeps the crust and center ready together.

Bread and heat

05. Flour the cutlets, shaking off excess, then dip in beaten egg and fine breadcrumbs. Press lightly so the coat adheres without compacting into a thick shell.

06. Heat neutral frying oil about 1/4 inch deep to 350 F. A breadcrumb should sizzle promptly; lower the heat if the test crumb quickly turns dark.

Fry the chicken

07. Fry in 2 uncrowded batches for 2–3 minutes per side. Turn at golden brown and check the thickest part reaches 165 F, reducing heat if the crumbs darken too quickly.

Dress and serve

08. Drain briefly and add remaining salt. Toss sliced apples with lemon juice, remaining olive oil and parsley just before eating so the salad stays crisp.

09. Serve schnitzel with warm cabbage and roasted potatoes. Keep apple salad dressing beside the crust and bring the plates to the table while the chicken is crisp.