Chicken Schnitzel

Photo by Tufgrlz B.
Adapted from rachaelraymag.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rachaelraymag.com

Ingredients

  • 1

    cup plain dried breadcrumbs

  • 1

    lemon, zested and cut into wedges

  • Salt and pepper

  • 8

    boneless, skinless chicken thighs (about 2 lbs.)

  • 3

    egg whites, beaten

  • 1/3

    cup mayonnaise

  • 2

    tablespoons cider vinegar

  • 1/2

    small red cabbage, cored and sliced

  • 1

    bunch scallion greens, thinly sliced (whites reserved for another use)

  • 1

    medium crisp, sweet apple

  • 1/4

    cup (or more) EVOO

Directions

In a shallow dish, toss together the breadcrumbs, zest, 3/4 tsp. salt and 1/4 tsp. pepper. On a work surface, pound the thighs 1/4 inch thick. Dip each thigh into the egg whites, then coat with breadcrumb mixture and transfer to a large plate. In a large bowl, whisk the mayonnaise and vinegar. Add the cabbage and scallions; toss well. Using a box grater, grate the apple and toss with the slaw. Season with salt and pepper. Refrigerate until ready to serve. Heat a large, heavy skillet over medium. Add 1/4 cup EVOO. Working in batches, pan-fry the thighs until golden brown, 3 to 4 minutes per side. Transfer to a paper towel-lined plate and tent with foil to keep warm. Repeat with the remaining thighs, adding 1 or 2 tbsp. more EVOO between batches as needed. Arrange 2 thighs on each plate and top with some of the slaw. Serve with lemon wedges and the remaining slaw.

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