Chicken Schnitzel with Mashed Potatoes and Sweet & Sour Red Cabbage
$0.00 Cooking Fee
Serving Size: 1 cutlet, 4 ounces potato, 2 ounces cabbage
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 6
Instructions
For the S&S cabbage:
- Melt the butter in a large pot over medium heat. Add the thinly sliced red cabbage and toss to coat with the butter. Sauté until slightly wilted, about 5 minutes.
- Sprinkle sugar over the cabbage and toss to coat evenly. Add the balsamic vinegar to the pot. Bring to a simmer, then reduce the heat to medium low.
- Cover and simmer until the cabbage iscompletely tender but not mushy. Stir often, about 30 to 45 minutes total.
For the mashed potatoes:
- In a large saucepan add enough water to cover the potatoes by an inch. Add some salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 20 minutes. Drain.
- Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
- Season with Kosher salt and pepper.
For the schnitzel:
- Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
- Cut the chicken breasts horizontally into two pieces. Place the pieces between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and pepper.
- Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
- Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
- Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
- For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.
Cook Times
Active Prep20
Hands-On Cook40
Hands-Off Cook0
Passive0
Total Time1 hour hour
Recipe Serving Size6
Ingredients
Ingredients
For the chicken:
- 2 pound boneless skinless chicken breast about 3 large chicken breast
- 1 ½ teaspoon Kosher salt more or less to taste
- ½ teaspoon freshly ground black pepper more or less to taste
- ¾ cup all-purpose flour
- 2 egg large, beaten
- 2 cup plain breadcrumbs
- 1 teaspoon garlic powder
- ½ cup avocado oil for frying
For serving:
- 2 tablespoon Italian parsley chopped
- 1 lemon cut into 6 wedges
For the mashed potatoes:
- 2 ½ pound yukon gold potato peeled and cut into 2-inch chunks
- 2 tablespoon Kosher salt for boiling potatoes and seasoning mashed potatoes
- ½ cup heavy whipping cream
- 4 tablespoon unsalted butter
- 1/2 teaspoon freshly ground black pepper more or less to taste
For the S&S red cabbage:
- 3 tablespoon butter
- 1 head purple cabbage medium, sliced 1/4 inch thick
- 3 tablespoon granulated sugar
- 1/3 cup balsamic vinegar
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
Cooking Tools Required
12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable PeelerReheating/Serving Instructions
Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.
Nutrition
Calories: 971kcal | Carbohydrates: 93g | Protein: 47g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 3860mg | Potassium: 1887mg | Fiber: 10g | Sugar: 18g | Vitamin A: 2508IU | Vitamin C: 130mg | Calcium: 202mg | Iron: 6mg
Get the most out of your order
You can get some side dishes for free.
- Start with the main dish, then add the sides.
- You'll see the magic pricing at work.
- The prices will change as you add more dishes to your cart.
- You'll only pay for the total time it takes to prepare everything.