Jump to recipeMain Course · Chicken

Chicken Schnitzel with Apple Cabbage

Crisp fine-crumb chicken meets tender cabbage, roasted fingerlings and a bright apple salad, with the skillet reused in a practical cooking sequence.

Golden chicken schnitzel with tender cabbage, browned fingerling potatoes and fresh apple parsley salad.

This complete dinner balances a golden chicken crust with tender cabbage and cool crunchy apples. Start the potatoes first, then braise the cabbage and reuse the dry skillet for the cutlets so everything reaches the table together.

Give the potatoes a head start

The potatoes roast while the cabbage softens, leaving the skillet free for the schnitzel at the end. Fingerlings provide small browned cut faces; when they are unavailable, the same weight of Yukon Gold wedges follows the same oiling and roasting method.

Thin chicken, light crumbs

Pound the cutlets to an even thickness before seasoning, so no thick patch delays cooking. Shake surplus flour away and press the fine breadcrumbs gently after the egg dip; a light, complete coat fries into a crisp shell.

Two fine crumb-coated chicken cutlets shallow-fry in bubbling oil in an uncrowded skillet. — Fine crumb-coated chicken fries in shallow oil with room around each cutlet.

Control the heat between batches

A lively sizzle signals that the oil is hot enough to crisp the crumbs. If the exterior darkens too quickly, lower the heat and check the center with a thermometer; golden color alone does not confirm chicken doneness.

Keep the apple salad beside the crust

Lemon and parsley give the sliced apples a fresh contrast to the warm cabbage and browned potatoes. Dress the apples just before serving and keep their juices off the schnitzel so the crisp coating survives the trip to the table.

Cut chicken schnitzel shows a golden fine crumb crust and white interior beside roasted fingerling potatoes. — A cut schnitzel reveals cooked chicken beneath a fine golden crumb crust.

Chicken Schnitzel with Apple Cabbage

4 servings

55 minutes total

Ingredients

• 1 1/2 lb boneless skinless chicken breast cutlets
•
• 3 tbsp olive oil, divided
• 2 tsp kosher salt, divided
• 1/2 tsp ground black pepper, divided
• 1 lb green cabbage, thinly sliced
• 1 tbsp unsalted butter
• 1/3 cup water
• 1 tbsp apple cider vinegar
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup fine plain breadcrumbs
• 3/4 cup neutral frying oil
• 2 crisp apples, cored and thinly sliced
• 2 tbsp lemon juice
• 1/4 cup chopped flat-leaf parsley

Method

Start the potatoes
Heat the oven to 425 F. Toss fingerling potatoes with 2 tbsp olive oil and 1/2 tsp salt on a sheet pan, cut sides down. If unavailable, replace fingerlings with 1 1/2 lb Yukon Gold potatoes cut into 3/4-inch wedges; toss and roast the wedges the same way.
Look for: Potatoes have a light oily sheen and sit in a single layer.
Roast while preparing the sides
Roast potatoes for 30–35 minutes, turning after 20 minutes, until browned and easily pierced. Set aside on the sheet pan; they can finish while the chicken fries.
Look for: A knife slides through the center without resistance.
Braise the cabbage
Melt butter in a large skillet over medium heat. Add cabbage, 1/2 tsp salt and 1/4 tsp black pepper; stir for 3 minutes. Add water and apple cider vinegar, cover and cook over medium-low heat for 12 minutes, then uncover for 3 minutes to evaporate liquid.
Look for: Cabbage is tender with a little bite and no puddle of liquid.
Pound the chicken
Transfer cabbage to a covered serving bowl and wipe the skillet dry. Place chicken cutlets between sheets of parchment and pound evenly to 1/4 inch. Pat dry and season both sides with 3/4 tsp salt and remaining 1/4 tsp black pepper.
Look for: Cutlets are uniformly thin with no thick central hump.
Coat the cutlets
Put flour, beaten eggs and fine breadcrumbs in separate shallow dishes. Dredge each chicken cutlet in flour and shake off excess, dip in egg, then coat in breadcrumbs, pressing gently. Rest on a clean plate while the oil heats.
Look for: An even dry crumb coat covers both sides without bare patches.
Heat the frying oil
Pour neutral frying oil into the dry skillet to a depth of about 1/4 inch; use enough of the measured oil for that depth. Heat over medium-high to 350 F. A breadcrumb should sizzle briskly without darkening immediately.
Look for: Oil shimmers and crumbs fizz steadily.
Fry until crisp and cooked
Fry chicken in 2 batches without crowding, 2–3 minutes per side, maintaining oil near 350 F. Turn once when the underside is golden. Check each cutlet reaches 165 F at its thickest part; reduce heat if crumbs brown before the center cooks.
Look for: Both sides are golden and a thermometer reads at least 165 F.
Drain and make the salad
Drain schnitzel briefly on a rack or paper towels; sprinkle with remaining 1/4 tsp salt. Toss apples with lemon juice, remaining 1 tbsp olive oil and parsley just before serving, coating every slice to keep it bright.
Look for: Crust stays dry and crisp; apple slices glisten with dressing.
Serve the complete meal
Divide schnitzel, warm braised cabbage and roasted potatoes among plates. Place the apple salad beside the chicken, keeping its dressing away from the crumb crust, and serve immediately.
Look for: Hot crisp chicken contrasts with cool crunchy apple salad.