Chicken Schnitzel

By kas_9232

This traditional Austrian dish is a healthy, hearty meal of breaded chicken, potatoes, and cabbage.


*EACH SERVING*
Calories *340*
Total Fat *3g*
Saturated Fat *1g*
Cholesterol *66mg*
Sodium *575mg*
Total Carbohydrate *46g*
Dietary Fiber *5g*
Sugars --
Protein *33g*
Calcium --

Ingredients

• Olive oil cooking spray
• 3 tablespoons cider vinegar
• 4 cups shredded red cabbage
• 3/4 teaspoon salt , divided
• 1 Fuji or Gala apple, grated
• 1 pound baby Yukon gold potatoes
• 2/3 teaspoons pepper, divided
• 1 large egg white
• 1 1/4 cups panko (coarse bread crumbs)
• 4 chicken-breast cutlets

Details

Servings 4

Preparation

Step 1

*1*. Preheat oven to 475°F. Spray large jelly-roll pan with cooking spray.
*2*. In 12-inch skillet, heat 2 tablespoons vinegar and 3 tablespoons water to boiling on high. Stir in cabbage and 1/4 teaspoon salt; cover and simmer on medium-low 15 minutes. Add apple; cover and simmer 10 minutes longer.
*3*. Meanwhile, in microwave-safe large bowl, combine potatoes and 1/4 cup water; cover with vented plastic wrap. Microwave on High 6 minutes or until tender; drain. Cut potatoes in half; toss with 1/8 teaspoon each salt and pepper, and remaining vinegar. Spray potatoes with cooking spray; toss to coat.
*4*. While potatoes cook, in shallow bowl, whisk egg white. On waxed paper, combine panko and 1/4 teaspoon each salt and pepper. Season cutlets with 1/4 teaspoon salt and pepper; dip each in egg, then panko. Place cutlets on pan; spray with cooking spray and bake on top oven rack 8 minutes or until juices run clear when pierced with knife. Serve with vegetables.