CHICKEN SCHNITZEL WITH RED CABBAGE

Easy

Prep Time 15 MinCook Time 30 MinServings 4-6

INGREDIENTS

All Purpose Flour ¾ cups

Eggs, beaten 2 eggs

Panko Breadcrumbs 1 ½ cups

Canola Oil ½ cup

Unsalted Butter ½ cup

Coarse Sea Salt as needed

Black Pepper, freshly ground as needed

RED CABBAGE AND APPLE SLAW:

Mayonnaise ¼ cup

Apple Cider Vinegar 4 tablespoons

Red Cabbage, thinly sliced 3/4 cup

Granny Smith Apple, peeled and julienned 1/2 apple

Carrot, peeled and julienned 1/2 carrot

Green Onions, thinly sliced 2 stems

Fresh Parsley, finely chopped 3 tablespoons

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 tablespoons of oil and 2 tablespoons of butter in a large 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.
In a large bowl mix the mayonnaise and vinegar. Add the cabbage, apple, carrot, green onions, and 2 tablespoons of parsley. Season with salt and pepper.
Serve chicken schnitzels garnished with additional parsley and slaw on the side.