Chicken Schnitzel + Braised Red Cabbage

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).