Easy Chicken Recipes by Addie Gundry

Author:Addie Gundry
Language: eng
Format: epub
Publisher: St. Martin's Press
Published: 2018-02-09T05:00:00+00:00

Classic Chicken Schnitzel

Yield: Serves 4 | Prep Time: 20 minutes | Cook Time: 15 minutes

It may look like this recipe has a lot of ingredients, but when you take a closer look, you’ll notice that you’ve got most of these ingredients already lying around in your cupboard at home. This traditional German recipe is simple enough to whip up any time!

INGREDIENTS

Chicken

1 large egg

1 cup fine dry bread crumbs

½ cup grated Parmesan cheese

2 teaspoons finely minced garlic

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

4 boneless, skinless chicken breasts

2 tablespoons vegetable oil

Cabbage

1 tablespoon vegetable oil

4 cups finely shredded red cabbage

2 cups finely sliced red onion

½ teaspoon caraway seeds

½ teaspoon sugar

Kosher salt

½ cup chicken broth, low-sodium preferred

1 teaspoon red wine vinegar, plus more as needed

Chopped fresh parsley,

for garnish

DIRECTIONS

1. For the chicken: Beat the egg with 1 tablespoon of water and pour into a pie plate or shallow bowl. Combine the bread crumbs, Parmesan cheese, garlic, salt, and pepper in another pie plate or shallow bowl.

2. Pound the chicken breasts between sheets of plastic wrap until they’re not more than ½ inch thick. Dredge the chicken first in the egg and then in the crumb mixture, patting with your fingers until each piece is evenly and completely coated.

3. In a large, deep skillet, heat the oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 4 minutes per side. Remove from the pan and keep warm.

4. For the cabbage: In the same skillet, heat the oil over medium heat. Add the cabbage and red onion and cook, tossing for 1 minute. Add the caraway seeds, sugar, and ¼ teaspoon salt and cook, stirring, for about 4 minutes, until onion is softened. Add the chicken broth, partially cover the pan, and cook until the cabbage is tender, about 3 minutes more. Remove the lid and add the red wine vinegar, stirring until the liquids have almost completely evaporated. Taste and add salt or vinegar to balance the flavors. Garnish with parsley and serve.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.