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Chicken Schnitzel + Braised Red Cabbage

Active Time: 35 minutes
Total Time: 35 minutes
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Big Kids Plate
Toddler Plate

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Why we love it:

Chicken Schnitzel is one of my most favorite meals. When I think about making it, I sometimes expect it will be a pain in the butt or messy, but then when I’m eating it I remember it was ALL worth it. And it’s really not that hard, but I do present it simply with few side dishes. If you can, double this recipe and enjoy the breaded cutlets cold from the fridge all week. So. Freaking. Good.

Ingredients

  • 1 head Red Cabbage
  • 2 Apples (granny smith)
  • 14 cup Red Wine Vinegar
  • 112 teaspoons Kosher Salt (divided and to taste)
  • 114 pounds Chicken Cutlets
  • 112 cups Breadcrumbs
  • 2 Eggs
  • 1 teaspoon Cornstarch
  • 4 Tablespoons Vegetable Oil (divided, or canola)
  • 1 Tablespoon Unsalted Butter (divided)
  • 1 Lemon
  • 14 cup Capers

Cooking Instructions

  • 1. CABBAGE

    Cut the cabbage in half, then in quarters. Hold each quarter upright and make a little diagonal slice to remove the core. Slice the wedges into thin strips.

    Dice the apple, keeping the skin on is ok unless you really dislike it.

    Add the cabbage and apple to a pot with the vinegar, ½ cup water, and a ¼ teaspoon of salt; turn on to medium-high. When the vinegar is simmering, turn down to medium-low and partially cover the pot. Return occasionally to stir the cabbage making sure anything that wasn’t submerged moves to the bottom. Cook for a total of 25 - 35 minutes.

  • 2. CUTLET PREP

    Set out breadcrumbs in a plate or casserole dish and add a ½ teaspoon of salt. Crack eggs into a wide bowl or pie plate; add the cornstarch and a Tablespoon of water. Whisk to combine.

    Line up the station: raw chicken plate, eggs dish, breadcrumb plate, clean baking sheet.

    Sprinkle the remaining ½ teaspoon of salt on the raw chicken cutlets evenly.

  • 3. BREADING PREP

    Set out breadcrumbs in a plate or casserole dish and add a ½ teaspoon of salt. Crack eggs into a wide bowl or pie plate; add the cornstarch and a Tablespoon of water. Whisk to combine.

    Line up the station: raw chicken plate, eggs dish, breadcrumb plate, clean baking sheet.

    Sprinkle the remaining ½ teaspoon of salt on the raw chicken cutlets evenly.

  • 4. BREADING

    Designate a wet hand and a dry hand.

    Use the wet hand only to place a chicken cutlet in the egg and flip to coat. Pick it up and drop in the breadcrumbs. Use dry hand now to cover with breadcrumbs and firmly press them into the chicken, fully coating it. Move out of the breadcrumbs to the baking sheet.

    Repeat. Don’t switch hands or you’ll get dough fingers!

  • 5. FRY

    In a large skillet or griddle pan (or bonus points for an electric griddle), heat ½ of the oil and ½ of the butter over medium-high heat. When butter has melted, add enough chicken to fill the pan but without overlapping. Sear well on the first side until its deeply golden brown, about 5 minutes. Flip and cook for 2 - 3 minutes longer; remove to a plate. Repeat with the remaining oil, butter, and chicken cutlets as needed until all are cooked.

  • 6. SERVING

    Slice the lemon into wedges. Scatter capers over the top of the schnitzel. Serve with a big scoop of braised cabbage. Leftover chicken can be frozen, reheated, or eaten cold (try a cold cutlet with mayo and pickles on a soft roll, yum).

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Substitutions

  • GLUTEN FREE:
    this will work easily with GF breadcrumbs
  • BUTTER:
    omit
  • CHICKEN:
    pork cutlets are incredible and traditional, chicken thighs are also a good option
  • GRANNY SMITH:
    any tart apple variety
  • CAPERS:
    their briny bite brings a nice counterpoint but you can use olives or omit
  • RED CABBAGE:
    if you aren’t into braising it, a cabbage slaw with a creamy buttermilk or dijon rich dressing is also a delicious side dish

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Slice the cutlets into strips after cooking
  • Serve with their favorite dipping sauce
  • Add a green vegetable - frozen beans or microwaved broccoli, sliced cucumbers are go tos
  • Try giving them a piece of raw cabbage too - it’s mild and a fun color
  • Add sliced apples

For Toddlers

  • If worried about frying and giving them the breaded chicken, you can just serve a small piece and simply bake one of the cutlets at 350 until cooked through, then shred or finely dice to serve
  • Add yogurt or hummus
  • Serve a large piece of apple, or very small cubes so they aren’t a choking hazard

For Choosy Eaters

  • Cut the chicken cutlets into long skinny strips and call them chicken fingers, or into smaller squares and call them nuggets
  • Serve with winning dip (ketchup? honey mustard? ranch? hummus?)

Prep Ahead & Use It Up

  1. You can braise the cabbage ahead and reheat to serve
  2. If you make the schnitzel in advance, warm on a baking sheet at 400 degrees until hot and crispy again; or serve it cold. But when you go through the effort of making this, it is really delicious hot out of the pan and you probably don’t want to miss out
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