IN THE KIT
12 ozchicken breast
4 ozmustard & vinegar blend
2 ozminced garlic
8 ozGF breadcrumb mix
2 ozgreen onion
6 ozGF flour
Salt & pepper
1 tablespoon of butter
Kitchen Items Needed
Meat mallet/heavy bottom pan –
(to pound the chicken)
Bring a medium saucepan ¾ full of water to the boil;
Peel potato, then cut into 1½-inch pieces;
Remove core from cabbage, then shred into ½” strips / pieces;
Cut bacon into 1-inch pieces;
Thinly slice whole green onion, discarding root end;
Finely chop parsley & slice lemon into wedges.
Place potatoes in boiling water. Cook until tender when pierced with knife, 10–12 mins. Drain potatoes, reserving cooking water for cabbage (about 1 cup).
Meanwhile, whisk to combine egg & a small drizzle of water in a bowl; season with salt & pepper, pour onto a plate. Spread panko breadcrumbs out on a second plate. Spread flour on the third plate, season with salt & pepper.
Pat chicken dry. Using a meat mallet or heavy skillet, pound chicken to an even ⅓-inch thickness. Dust each piece of chicken with flour, then dip in egg mixture, followed by panko, pressing so crumbs adhere. Set aside until ready to cook.
Add bacon & 1 tablespoon butter to a medium skillet. Cook over medium-high until crisp, 5–6 minutes. Transfer bacon to a plate, leaving fat in the skillet. Add minced garlic & cabbage; stir to combine.
Add reserved cooking water to skillet (1/4 cup per portion); cover, cook over medium heat until cabbage wilts, 7–10 minutes (drain any excess liquid). Stir in potatoes & mustard/vinegar blend. Season with salt & pepper; transfer to a bowl. Add green onion to cabbage & potatoes, tossing to combine. Cover to keep warm. Wipe out skillet.
Heat ¼ inch oil in same skillet over medium-high until shimmering. Add chicken, cook until golden brown & cooked through, about 4 minutes per side (depending on thickness).
Stir bacon into potatoes & cabbage. Serve chicken schnitzel with a sprinkle of parsley, lemon & warm potato-cabbage salad.