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🍽️ Crispy Chicken Schnitzel with Fresh Cabbage Salad

573 kcal · 30 min · 4 servings

Ingredients

• 300 g White cabbage
• 300 g Red cabbage
• 1 Carrot
• 1 Apple
• 2 tbsp Mayonnaise
• 1 tbsp Crème fraîche
• Salt
• 1 tsp Mustard powder
• 1 pinch Sugar
• 2 tbsp White wine vinegar
• 2 tbsp Raisins
• 4 Chicken schnitzels (kitchen-ready, 150 g each)
• Pepper (from the mill)
• 1 unpeeled Lemon
• 1 Egg
• 2 tbsp Flour
• 120 g Breadcrumbs
• 1 tsp freshly chopped Parsley
• 1 tsp freshly chopped Mint
• 3 tbsp Vegetable oil (for frying)
• Lemon wedges (for garnish)

Instructions

1. 1. Thoroughly wash the white cabbage and red cabbage.
2. 2. Remove the hard core from the white cabbage and the red cabbage.
3. 3. Cut the cabbage into thin strips or use a grater to shred it.
4. 4. Peel the carrot and the apple.
5. 5. Cut the apple into quarters and remove the core.
6. 6. Finely grate the carrot and the apple.
7. 7. Mix the mayonnaise with the sour cream.
8. 8. Add mustard powder, vinegar, and raisins to the sauce and mix everything well.
9. 9. Season the sauce with salt and sugar to taste.
10. 10. Mix the sauce with the prepared cabbage and the other ingredients.
11. 11. Let the salad marinate for about 15 minutes to allow the flavors to develop.
12. 12. Rinse the chicken schnitzels under running water.
13. 13. Pat the schnitzels dry with kitchen paper.
14. 14. Gently flatten the schnitzels.
15. 15. Halve the schnitzels if they are still too large.
16. 16. Season the meat pieces generously with salt and pepper.
17. 17. Rinse the lemon under hot water.
18. 18. Dry the lemon.
19. 19. Finely grate the zest of the lemon.
20. 20. Squeeze the juice of the lemon.
21. 21. Whisk the egg with two tablespoons of lemon juice.
22. 22. Mix the breadcrumbs with the chopped parsley.
23. 23. Add the chopped mint and the lemon zest to the breadcrumb mixture.
24. 24. Dredge the schnitzels in flour first.
25. 25. Dip the floured schnitzels into the egg-lemon mixture.
26. 26. Coat the schnitzels in the breadcrumb mixture last.
27. 27. Press the coating firmly to ensure it sticks well.
28. 28. Heat oil in a large frying pan.
29. 29. Fry the schnitzels in the hot pan until golden brown on both sides.
30. 30. Plate the finished schnitzels.
31. 31. Serve with the cabbage salad.
32. 32. Garnish the dish with lemon wedges.
33. 33. Serve the meal immediately while hot.

Nutrition per serving

• kcal: 573
• Protein: 44 g · Fett/Fat: 21 g · Carbs: 50 g