Chicken Schnitzel with Potato Salad & Purple Cabbage Kit

What You Get

Purple cabbage

Steamed potatoes

Parsley

Lemon

Red wine vinaigrette

Panko bread crumbs

Thin-cut chicken breasts (see note below)

What You'll Need

Salt and freshly ground pepper

Eggs

All-purpose flour

Vegetable oil

Step 1

Core and thinly slice half of the red cabbage, reserving the rest for another use. Cut the potatoes into quarters. Pick the parsley, toss the stems, and chop the leaves.

Step 2

Transfer the cabbage to a bowl, drizzle with the juice of ½ lemon, season with salt, and toss to coat.

Step 3

Transfer the potatoes to a bowl, and reheat in the microwave until steaming, 2 to 3 minutes. Drizzle with some of the red wine vinaigrette, season with salt and pepper, and toss to coat. Fold in 2 tablespoons of the chopped parsley. Set aside and keep warm.

Step 4

Crack 2 eggs into a wide bowl and beat with a fork. Pour the panko onto a plate. Pour ½ cup flour onto a plate. Line up the flour, eggs, and panko on the counter, season all of them with salt, and place a clean plate at the end.

Step 5

Remove the chicken from the packaging and pat dry with paper towels. Working with one piece of chicken at a time, dredge it in the flour, shaking to remove any excess. Dip it into the egg mixture, letting any excess drip back into the bowl. Roll it in the panko, pressing gently to help the crumbs stick. Transfer the breaded cutlets to the clean plate. Repeat for all of the remaining cutlets.

Step 6

In a wide sauté pan over medium-high heat, pour in vegetable oil about ¼-inch deep. When the oil shimmers, working in batches if necessary, add the breaded cutlets and fry until golden, 2 to 3 minutes per side. Transfer to a plate lined with paper towels and sprinkle lightly with salt.

Step 7

Cut the remaining lemon into wedges for serving. Transfer the chicken cutlets to plates, and spoon the warm potato salad and purple cabbage on the side. Sprinkle with parsley and serve warm, with the lemon wedges for squeezing.