Chicken Schnitzel with Cabbage Salad

For an easy weekday dinner, nothing beats Chicken Schnitzel. The cutlets are generously seasoned with Fleur de Sel, Smoked Paprika, and black pepper, then fried in Arbequina Extra Virgin Olive Oil for that added crunch. To complete the meal, the salad is dressed in a mix of Arbequina Olive Oil, Sicilian Lemon White Balsamic, Chimichurri Seasoning Blend, and sour cream. The Sicilian lemon white balsamic lend a pleasing sweet aroma and a refreshing acidity that enhances cabbage-based salads. Together, the crispy chicken and zesty salad are the perfect combination for a scrumptious meal.

Serves 2 

Ingredients: 

2 boneless skinless chicken breasts 

Fleur de Sel and black pepper 

1/2 teaspoon Smoked Paprika 

1 cup all purpose flour 

2 eggs, beaten 

1 cup panko bread crumbs 

1/4 cup Arbequina Extra Virgin Olive Oil 

1 tablespoon Sicilian Lemon White Balsamic 

1 teaspoon Chimichurri Seasoning Blend 

2 tablespoons sour cream 

Fleur de Sel and pepper to taste 

1 cup red cabbage, shredded 

1 cup green cabbage, shredded 

1/4 cup fresh scallions, chopped 

1 lemon, halved 

Instructions

Pound chicken breasts into thin cutlets and thoroughly season with salt, pepper, and paprika. Set up your breading station by placing flour in one bowl, beaten eggs in another, and panko in a third. Coat the chicken breasts in flour, shaking off any excess, dip into the egg, and lastly, coat in the bread crumbs, using your hands to press and adhere the panko to the chicken. Heat oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the breaded cutlets into the skillet, and fry for 8-10 minutes until golden brown and cooked through, flipping halfway through the cook time. Remove the chicken from the skillet and set aside to drain on a wire rack or paper towels. Place balsamic, chimichurri seasoning, and sour cream in a medium bowl, whisk to combine, and season to taste with salt and pepper. Add red cabbage, green cabbage, and scallions to the bowl and toss to coat in the dressing. Divide cutlets and salad between plates and serve with lemon on the side for squeezing over the chicken.