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"We're going to make chicken schnitzel—that's just another word for cutlet," says Rach. She spices the cutlets with cumin, caraway, granulated garlic, dried lemon zest, ginger and nutmeg and serves them alongside sweet and sour red cabbage with chili crisp and dill. The combo is super-flavorful, hearty and satisfying, but the chicken would also be great with mashed potatoes or a simple arugula and fennel salad



For the Schnitzel:
  • 4 boneless, skinless chicken breasts, cut into 8 thin cutlets or butterflied open and gently pounded to form 4 large cutlets
  • Salt and pepper  
  • 1 cup panko
  • 1 cup fine breadcrumbs
  • 2 teaspoons each cumin and caraway
  • 2 teaspoons granulated garlic
  • 1 teaspoon dried lemon zest
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 cup AP flour
  • 2 teaspoons white pepper
  • 3 eggs, beaten in shallow dish  
  • Safflower or vegetable oil, for shallow frying
  • Lemon wedges, to serve
For the Sweet and Sour Cabbage: 
  • 2 tablespoons EVOO
  • 2 tablespoons butter
  • 1 red onion, quartered and thinly sliced
  • 1 large fresh bay leaf
  • 7 or 8 juniper berries
  • 1 small red cabbage, quartered, core cut away and shredded (1 pound)
  • 2 tablespoons salt
  • 2 teaspoons black pepper
  • 4 cloves garlic, crushed and chopped
  • ½ cup red wine or cider vinegar
  • ½ cup chicken bone broth or stock
  • 1/3 cup light brown sugar
  • 3 tablespoons chili crisp
  • ½ cup dill, chopped


Serves: 4


For the schnitzel, season cutlets with salt and pepper.   

Combine panko with fine breadcrumbs, cumin, caraway, garlic, lemon zest, ginger and nutmeg in a shallow pan.    

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Combine flour with white pepper in another pan. 

 Line up a breading station near your stove: flour, egg and breadcrumb mixture.  

Heat about ¼ inch of oil in large skillet over medium to medium-high heat and set up a wire rack-lined pan to drain schnitzel.  

Coat chicken two at a time in flour, egg and breadcrumbs and fry to deep golden brown, 5 minutes or so, turning once. Drain on wire rack and repeat. Serve with lemon wedges and sweet and sour cabbage (below). 

For the cabbage, heat oil, two turns of the pan, in a Dutch oven over medium-high heat. Melt in butter, add the onions and soften. Add bay and juniper, toss cabbage into pot with salt and pepper and cook for a minute. Add garlic, vinegar, chicken broth and brown sugar, partially cover the pot and cook cabbage for 20 minutes, or until tender. Add chili crisp and dill and serve.